French Onion Breakfast Rolls (Ready-to-Print Version)
Hearty crescent rolls packed with eggs, sausage, bacon, cheddar, and fresh herbs for a warm morning treat.
# What You’ll Need:
→ Dough
01 -
2 tubes crescent dough sheets
→ Egg Mixture
02 -
6 large eggs
03 -
2 tablespoons whole milk
04 -
1 tablespoon unsalted butter
→ Meats
05 -
3/4 cup cooked breakfast sausage
06 -
6 slices bacon
→ Cheese
07 -
1 cup shredded cheddar cheese
→ Garnish
08 -
2 tablespoons fresh chives, chopped
# Step-by-Step Guide:
01 -
Cook and crumble bacon, cook sausage thoroughly, then in a bowl whisk eggs with whole milk. Have all ingredients ready before assembly.
02 -
Melt butter in a skillet over medium heat, scramble eggs gently until softly set. Remove from heat and fold in cooked sausage and crumbled bacon.
03 -
Preheat oven according to crescent dough package instructions. Unroll dough sheets and spread scrambled egg mixture evenly, leaving edges clear.
04 -
Sprinkle shredded cheddar cheese generously over the filling. Carefully roll up the dough sheets tightly, sealing edges to secure filling.
05 -
Using a sharp serrated knife, slice the rolls into equal portions to create individual buns.
06 -
Arrange the sliced rolls in a lightly greased baking dish, ensuring they touch slightly. Bake as per dough package directions until golden and cheese is melted.
07 -
Immediately garnish with freshly chopped chives or parsley. Serve warm to enjoy optimal flavor and presentation.
# Handy Tips:
01 -
Cook eggs gently and remove from heat early to prevent dryness; residual heat will complete cooking in the oven.
02 -
Chill the crescent dough briefly if it becomes difficult to handle, helping to prevent tears.
03 -
Use a sharp serrated knife or dental floss to cut rolls cleanly without compressing the filling.
04 -
Arrange rolls so they slightly touch to encourage upward rise and a soft texture during baking.
05 -
Garnish rolls immediately after baking to enhance aroma and visual appeal.