Description
You know that feeling when you want something special for breakfast but you also don’t want to spend three hours in the kitchen like you’re running a restaurant? These breakfast crescent rolls are basically the answer to that very relatable morning dilemma. We’re taking those magical tubes of crescent roll dough and stuffing them with all the breakfast goodness your heart desires — scrambled eggs, crispy bacon, melted cheese, and whatever else makes your morning brain happy.
These aren’t just regular crescent rolls with breakfast thrown on top. These are golden, flaky, buttery pockets of morning perfection that look like you went to culinary school but actually took about 20 minutes to make. It’s like a breakfast burrito decided to dress up in a fancy French pastry outfit, and honestly? We’re living for this transformation.
Ingredients
For the Base:
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 6 large eggs, scrambled and slightly underdone
- 8 strips bacon, cooked crispy and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tbsp butter
- Salt and pepper to taste
For the Egg Wash & Finishing:
- 1 egg, beaten
- 1 tbsp milk
- 1 tsp garlic powder (optional)
- 1 tbsp everything bagel seasoning (optional but amazing)
- Fresh chives for sprinkling
Mix-and-Match Add-Ins (Go Wild):
- Diced ham or Canadian bacon
- Breakfast sausage, cooked and crumbled
- Sautéed bell peppers and onions
- Sliced mushrooms
- Jalapeños for heat
- Different cheese varieties (Swiss, pepper jack, gouda)
- Fresh herbs like chives or dill
Instructions
Preheat your oven to 375°F. Line a large baking sheet with parchment paper (cleanup is important, people). Cook your bacon until crispy, then crumble and set aside. Scramble your eggs until just barely set — they’ll finish cooking in the oven.
Unroll crescent roll dough and separate into triangles. Lay them out on your work surface like little pastry canvases. If any perforations have torn, just pinch them back together. These dough triangles are about to become breakfast magic.
Mix softened cream cheese with scrambled eggs — this helps everything stick together. Season with salt and pepper (don’t be shy here). Add about half of your shredded cheese to the egg mixture. Keep the other half for topping because more cheese = more happiness.
Place about 2 tablespoons of egg mixture on the wide end of each triangle. Sprinkle with crumbled bacon and any other add-ins you’re feeling. Add a pinch of the remaining shredded cheese on top. Starting from the wide end, roll toward the point — like you’re tucking them into bed.
Place rolled crescents on your parchment-lined baking sheet, point-side down. Curve each one slightly into that classic crescent shape. Make sure they have some breathing room — they’ll puff up beautifully. Brush tops with egg wash mixed with milk for that golden bakery look.
Sprinkle with garlic powder if you’re using it. Add everything bagel seasoning for extra flavor and crunch. Maybe add a little extra cheese on top because we’re not here to play games.
Pop them in the oven for 12-15 minutes until golden brown and gorgeous. They should sound hollow when you tap them gently. Let them cool for 5 minutes — hot filling will burn your tongue (learned from experience).
Sprinkle with fresh chives for that pop of color and freshness. Serve warm while the cheese is still melty and perfect. Watch everyone’s faces light up when they take that first bite.
Notes
Egg Doneness: Slightly underdone eggs are key — they’ll finish in the oven and stay creamy.
Seal Those Edges: Pinch the dough seams well so your filling doesn’t escape during baking.
Don’t Overstuff: Too much filling = burst crescents. Less is more here.
Temperature Check: Make sure your oven is fully preheated for even browning.
Cooling Patience: Let them rest for a few minutes or you’ll have molten cheese burns.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~22g
- Carbohydrates: ~14g
- Protein: ~12g