French Onion Breakfast Rolls (Printer-Friendly Version)
Savory French onion rolls filled with eggs, sausage, bacon, and cheddar cheese baked golden and gooey.
# 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 -
¾ cup cooked breakfast sausage, crumbled
06 -
6 slices bacon, cooked and crumbled
→ Cheese
07 -
1 cup shredded cheddar cheese
→ Garnish
08 -
2 tablespoons fresh chives, chopped
# Steps to Follow:
01 -
Cook and crumble the bacon and sausage. Whisk eggs with whole milk thoroughly. Set all ingredients aside before assembly.
02 -
Melt unsalted butter in a skillet over medium heat. Gently scramble eggs until softly set, remove from heat, then fold in the cooked sausage and bacon.
03 -
Preheat oven according to crescent dough package instructions. Unroll dough sheets and evenly spread the egg-meat mixture over them, leaving edges clear. Sprinkle shredded cheddar evenly on top.
04 -
Carefully roll up the dough sheets, sealing the edges to secure filling. Using a sharp knife or dental floss, slice the rolls into equal portions.
05 -
Place sliced rolls in a lightly greased baking dish, positioning them close to encourage rise. Bake following the package recommendations until golden brown and cheese is melted.
06 -
Immediately after baking, sprinkle chopped fresh chives over the rolls. Serve warm for optimal flavor and presentation.
# Additional Tips:
01 -
Cook eggs gently and remove from heat slightly early to prevent dryness, as residual heat cooks them further in the oven.
02 -
If crescent dough is difficult to handle, chill it briefly for 10 minutes to facilitate rolling and avoid tears.
03 -
Use a serrated knife or dental floss for clean, even slices that retain filling and shape.
04 -
Place rolls close together in the baking dish to support a soft, fluffy texture upon baking.