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Bacon, Egg and Cheese Breakfast Roll-Ups

Refrigerated crescent rolls filled with cheesy bacon and eggs.  Quick breakfast, happy tummies!

Bacon, Egg & Cheese rolled into refrigerated crescent rolls for a breakfast in one! by SeededAtTheTable.com

Living multiple states away from family can make for a sad and lonely holiday season.  Instead of depressing you with how truly sad I was from missing my family the last couple of months, let me skip to the part where my joyful happy heart was filled when my best friend and her family came down for the week of New Years!  :)

Although we didn’t do much as far as getting out and about, it was nice to have friends around who we have history with and are just like family.  Our kids played, we played, and we enjoyed watching our shared favorite television show together.  It’s the small things.

We also ate.  Because these friends enjoy food as much as I do.  And, “people who love to eat are always the best people.”  #juliachild

Bacon, scrambled eggs and cheddar cheese all rolled up in a crescent rolls for breakfast in one! by SeededAtTheTable.com

One night we had a babysitter and ventured out to a local restaurant for a great meal.  Other nights we kept it simple with pretzel dogs and small bites.  For lunch the kids ate grilled cheese while the adults feasted on chicken salad sandwiches.  Then for breakfast New Years morning we celebrated with confetti pancakes.

But, the morning our friends left, I whipped up these breakfast rolls to fill their tummies before they headed out on the road.  Y’all, I can eat pretty much anything that’s stuffed into a buttery crescent roll.  But, these?  I could eat ten thousand more of them.  Hello, it’s bacon and eggs and cheese.

Mmmmmmmmmm.  Rolled up in minutes.  Baked up in 10.  Just try to eat only one.

Bacon, Egg and Cheese Breakfast Roll-Ups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8-10 servings

Serving Size: 1-2 breakfast rolls

Bacon, Egg and Cheese Breakfast Roll-Ups

A bacon, egg and cheese breakfast served to you from the middle of a flaky crescent roll.

  • 12 oz. package center cut bacon strips, chopped
  • 2 Tablespoons unsalted butter
  • 5 large eggs
  • 2 Tablespoons cold water
  • Salt & Pepper
  • 2 packages (8 ct. each) refrigerated crescent rolls
  • 1 cup shredded sharp cheddar cheese
Cook the Bacon:

Preheat skillet (I use my cast iron skillet) over medium-high heat. Add the bacon and cook, stirring occasional to avoid burning, until crispy (about 10-15 minutes). Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate to drain excess grease. Set aside.

Scramble the Eggs:

While the bacon is cooking, scramble the eggs. Melt the butter in a separate large skillet over medium heat. Beat the eggs in a small bowl, add 2 Tablespoons of cold water and salt and pepper. Once the butter is melted, swirl the pan so the butter covers the bottom surface. Pour the eggs into the pan and let cook, while scrambling with a spatula, for 5-8 minutes or until the eggs are cooked through and golden.

Assemble the Breakfast Rolls:

Preheat oven to 375 degrees F. Working with one crescent roll package at a time, and leaving the other in the fridge until ready to assemble, remove the dough from the packaging. Unroll the 8 triangles onto a clean work surface. Pile about a tablespoon each of the cooked bacon, scrambled eggs, and shredded cheese into the middle of each triangle. Gently roll the triangle up from the wide end to the skinny end, using your thumbs to keep the filling from spilling out. Enclose the sides and pinch shut as you roll.

Place the filled crescent rolls onto the prepared baking sheets. Bake for 12 minutes, or until golden. While the first batch is baking, prepare the second batch with the second package of crescent rolls. Remove from the oven and let set for 2-3 minutes before transferring to a serving platter. Bake the remaining 8 rolls. Serve warm.

Refrigerate Leftovers: Once completely cooled, store in an airtight container in the fridge for 1-2 days. Reheat in the microwave or 350 degree oven until heated through.

Freeze Leftovers: Once completely cooled, freeze in a single layer on a parchment lined baking sheet in the freezer for 20 minutes. Transfer to a freezer bag. Thaw overnight and bake at 350 until heated through.

http://www.seededatthetable.com/2014/01/23/bacon-egg-and-cheese-breakfast-roll-ups/

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Comments

  1. I have been looking for breakfasts I can freeze for easy heat up through the week — these are SO perfect!!!

  2. Nikki – Oh…my…these look absolutely delicious!

    I am so glad to hear that you had company for New Years. I am so lucky to have family close by (within 30 minutes). I also second the quote from Julia Child – so true!

    I hope you have a wonderful Thursday! :)

  3. what a great breakfast idea – these will make weekday mornings much easier

  4. These look incredible!! Such a great idea! And isn’t it so nice to have friends you can just hang out with and do nothing and have the best time! So glad you all were able to visit with your friends over New Year’s!

  5. I have made these for my family for years heres a couple different alternatives we have tried…fill with sausage gravy and cheese…use sausage instead of bacon…and sometimes we do eggs scrambles with fried potatoes and onion.s…many possibilities with crescent rolls

  6. These sound amazing.

  7. Instead of crescent rolls, I make pizza dough. Roll it out… not too thin… cut desired shape… add your favorite ingredients (if includes sausage or bacon, squirt some honey in)… wrap it and poke a couple holes for steam to escape…in oven at 400 degrees till darker brown. Make additional to freeze… thaw overnight in frig and cook for breakfast on the run.

  8. Maybe I’m not seeing it, but what is the temp to bake them? 350? Or follow the crescent roll directions?

    • Hi Emily! So sorry! You’re not crazy… I forgot to put the temp! It’s 375 degrees (same as the packaged directions). I fixed the recipe. Thank you!!

  9. Can u microwave once thawed

  10. I like to take thawed items and nuke for 25 seconds ( every microwave id different) or until hot through and then pop into the toaster oven for 1 toast cycle. Ends up hot and crispy in a hurry!!

  11. My family has no taste. I’ve made these and I liked them but my husband and kids absolutely hated them.

  12. Do you know what the calories are for the recipe as stated? We are in our mid 60′s and try to eat healthy by checking on the calories. These just sound really good; however, I think they might be our entire day’s worth of calories. Thank you.

    • Hi Doris,
      I’m sorry, I do not have the calories count for this recipe, but I know there are helpful website tools out there that can probably calculate it for you. I agree that if you are on a strict diet, this probably isn’t the best recipe for you as stated. But, maybe you can find other ways to reduce the calories such as using the reduced fat crescent rolls, turkey bacon, less cheese, etc. Maybe cook your eggs in olive oil or coconut oil rather than butter, too, or use egg whites only? :)

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