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