Delicious Savory Sunrise Breakfast Rolls
These Breakfast Rolls Will Brighten Up Your Mornings
Alright, so you know those mornings when you’re honestly too foggy to remember if you already made coffee or just thought about it? That was me the first time I tried out these Delicious Savory Sunrise Breakfast Rolls. My sister was visiting, and let me tell you, she’s really not a morning person (like, don’t-talk-before-9am level serious). But these rolls? She actually smiled before her first coffee, so… magic, right?! And, not to brag, but my neighbor Tim still raves about them, though he once called them “savory sunrise breakfast bombs”—close enough.
Actually, I got the original idea from a late-night TV show—then changed just about everything to suit what was in my fridge. Oh, and bonus: if you make extra, they double as a midnight snack. Or in my case: 3pm snack. But who’s counting?
Why You’ll Love This (Or At Least Tolerate It!)
I make this when I want to impress people into thinking I’ve got my life in order. Seriously, they’re perfect for lazy weekend brunches, family get-togethers, or even just when you want to show up your own breakfast routine. My family goes crazy for these, mainly because they see cheese and bacon and immediately forget every time I tried to serve them oatmeal. (Full disclosure: that, too, occasionally turns into a hot mess.) Oh, and if you’re into meal prep, these rolls reheat pretty well—even if the cheese gets a bit, uh, lava-like. That’s a feature, not a bug!
The Ingredients (and Some Swaps Because Life Is Busy)
- 1 sheet store-bought puff pastry (I sometimes use crescent roll dough if I’m in a rush – works, just tastes a bit different)
- 3 large eggs (sometimes I only have two, so I just stretch it—nobody notices)
- 4 strips of cooked bacon, crumbled (sub with cooked breakfast sausage, or go veggie and use sautéed mushrooms if that’s your thing)
- 1 cup shredded cheese (cheddar is my go-to but use Swiss if you’re feeling fancy, my grandmother always said to splurge on the cheese but honestly any mild cheese is great)
- 1/4 cup chopped green onions (optional, though I love the pop of color)
- 2 tbsp milk (or splash in cream for extra richness if you’re feeling indulgent)
- Salt and pepper (I eyeball it, but maybe a pinch of each)
- 1 tbsp butter (for greasing and possible snacking… kidding, sort of)
How I Actually Make These (Process, but Also My Ramblings)
- First, preheat your oven to 400°F (200°C) while you hunt for that missing baking sheet. Grease it up with a bit of butter, or use parchment — but butter smells better, trust me.
- Unroll your pastry (don’t worry if it tears, just patch it up—nobody’s grading you). Set that aside on a lightly floured counter.
- In a bowl, whisk eggs with milk, some salt, and pepper—don’t use a blender, I tried once and it made the eggs weirdly frothy. Scramble them up light and fluffy in a pan (medium heat, don’t rush it or you’ll have sad, rubbery eggs). This is usually where I sneak a little taste, just to be sure.
- Scatter (lovingly, not dump) your scrambled eggs, bacon, cheese, and green onions across the pastry, leaving a little border along the edge. If it looks like too much filling, you’re doing it right.
- Roll it up from the short end (like a giant cheesy burrito), tucking as you go. Slice into 8-ish pieces; don’t obsess if they’re uneven. Life’s too short.
- Arrange on your baking sheet, cut sides up, and pop in the oven for about 20-25 minutes or until golden and bubbly. If you hear sizzling, don’t panic; that’s just the cheese mingling with the pastry.
- Let ‘em cool for a couple minutes. Actually, wait a bit longer if you love your tastebuds—cheese lava is real.
Notes From Who-Knows-How-Many Batches
- If your pastry gets too soft while you’re assembling, stick it back in the fridge for five minutes. Learned that the hard way when everything melted into one big blob—tasted ok though!
- The filling sometimes wants to escape when slicing. Try cutting with dental floss—it works. (Thanks, YouTube.)
- Fresh herbs are awesome tossed in, but dried work fine—I’m not about to stress over parsley at 7am.
Experimentation Station: Variations I’ve Messed With
- Veggie version with spinach, peppers, and feta: so good, though my kids picked out the green stuff
- Cream cheese and leftover ham: surprisingly excellent, especially after holidays
- Once tried adding cooked potatoes. Too dense. The rolls kind of sulked in the oven, if you know what I mean.
What You Need (But Don’t Panic If You’re Missing Stuff)
- Baking sheet – or honestly, any oven-safe tray. I’ve used a pizza pan in a pinch; the rolls just end up kind of oval.
- Mixing bowl – and a fork does the job if you don’t have a whisk
- Sharp knife (or dental floss trick above)
How To Store (Though They Rarely Last That Long)
Pop cooled rolls into an airtight container in the fridge—good for 2 days, maybe 3 if you hide them at the back. But, honestly, in my house it never lasts more than a day. Reheat in the oven for crispness or the microwave if you’re in a rush, though expect slightly soggy bottoms (the food kind—ha!).
Serving Them Up: How I Like It
I love these with a dollop of sour cream or salsa, and a big mug of tea. My mum always insists on extra black pepper at the table. We sometimes pair them with fresh fruit so we can pretend we’re being healthy. Oh! And they’re not half bad as a brunch centerpiece, surrounded by whatever else is in the fridge.
Pro Tips (From Hard-Earned, Occasionally Embarrassing Experience)
- I once tried rushing the egg scrambling stage and ended up with slightly raw egg all over the pastry. Just… don’t. The eggs should be fluffy but not runny.
- If you underbake the rolls, the bottom’s kind of soggy (not in a charming way). Golden color = happiness here.
- Tried freezing them once before baking – not worth it. They got weird. Bake fresh if you can.
FAQ (Questions I’ve Actually Answered… Probably More Than Once)
- Can I make these ahead? Yep, you can scramble the eggs and prep all the filling the night before. Honestly, rolling them fresh is best, but I won’t tell if you assemble and bake the next morning.
- Can I drop the bacon? Sure thing! Sub with more veggies or even some chopped smoked tofu. Or just double the cheese—I won’t judge.
- Is there a gluten-free option? Well, I haven’t tried a gluten-free pastry, but sites like Minimalist Baker have recipes. Might be worth a try—let me know if you do!
- Which cheese? Whatever’s around. I sometimes use a half-and-half mix of cheddar and pepper jack. Seriously, don’t stress.
- What if I don’t have puff pastry? Crescent dough’s fine, or even a basic homemade biscuit dough (I use Sally’s recipe when I’m feeling energetic.)
If you make these Delicious Savory Sunrise Breakfast Rolls, let me know how you get on! Or—if you decide to eat them cold with mustard at midnight, well, you and I are probably kindred spirits.
Ingredients
- 1 can refrigerated pizza dough (about 13.8 oz)
- 4 large eggs
- 1 tablespoon milk
- 6 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter (for brushing)
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a bowl, whisk together eggs, milk, salt, and black pepper. Scramble the eggs in a nonstick pan over medium heat until just set, then remove from heat.
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3Roll out the pizza dough into a large rectangle on a lightly floured surface. Evenly spread the scrambled eggs, crumbled bacon, cheddar cheese, and chopped chives over the dough.
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4Starting from one long edge, gently roll up the dough tightly into a log. Slice into 8 equal pieces and arrange them cut-side up on the prepared baking sheet.
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5Brush the tops of the rolls with melted butter. Bake for 20-22 minutes, or until golden brown and cooked through.
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6Let cool slightly before serving. Enjoy warm for the best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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