French Onion Breakfast Rolls (Print Version)
Buttery rolls filled with eggs, sausage, bacon, and melty cheddar cheese, perfect for brunch.
# 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
→ Meat
05 -
¾ cup fresh breakfast sausage, cooked
06 -
6 slices bacon
→ Cheese & Garnish
07 -
1 cup shredded cheddar cheese
08 -
2 tablespoons fresh chives, chopped
# Steps to Follow:
01 -
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper or grease lightly.
02 -
Cook breakfast sausage over medium heat until browned; drain excess fat and set aside. Cook bacon until crisp, pat dry, then crumble.
03 -
Whisk eggs with milk and a pinch of salt and pepper. Melt butter in a skillet over medium-low heat, add egg mixture and stir gently until softly scrambled and slightly wet. Remove from heat immediately.
04 -
Unroll crescent dough sheets on a lightly floured surface, press seams to form two large rectangles.
05 -
Spread scrambled eggs evenly over dough rectangles leaving a 1-inch border on long sides. Sprinkle sausage, crumbled bacon, and cheddar cheese evenly over eggs.
06 -
Starting from a long side, roll each rectangle tightly into a log. Pinch seams and ends firmly to seal filling inside.
07 -
Slice each log into approximately 1-inch thick rolls using a sharp knife.
08 -
Arrange rolls cut-side up on prepared baking sheet, leaving space between each. Bake for 15 to 18 minutes until golden brown and cheese is melted.
09 -
Remove rolls from oven, let cool 5 minutes for filling to set. Sprinkle with chopped fresh chives and serve immediately.
# Additional Notes:
01 -
Stop scrambling eggs when still slightly underdone; they finish cooking inside the rolls.
02 -
Chill filled logs for 10 minutes before slicing for cleaner cuts.
03 -
Keep dough refrigerated until assembly for easier handling.
04 -
Line baking sheet with parchment to prevent cheese from sticking and ensure easy removal.
05 -
Reheat leftovers in oven at 325°F for 10 minutes to restore texture.