For a fun experiment I tried these breakfast rollups for my family. My kids especially loved them because they are cute and also delicious! These are a fun breakfast option for kids, especially for busy school mornings when you need to pop breakfast into the microwave before rushing out the door (and they are even healthier than pop tarts wink-wink). These can be handheld and eaten on their own, or they can be served with fresh fruit and yoghurt for a more well-rounded breakfast.
For more breakfast ideas, be sure to check my list of our favorites below the recipe card.
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Easy Breakfast Rollups with Crescent Rolls
Ingredients
- 2, 8 oz. cans crescent roll sheets *see note
Cream cheese filling:
- 8 oz. cream cheese softened
- 1/2 cup sour cream see flavor alternatives
- 1/2 teaspoon salt or seasoned salt
- several dashes black pepper can be omitted
Toppings:
- 1/2 pound browned ground sausage
- 1/2 pound cooked and crumbled bacon
- 8 eggs scrambled
- 2 cups shredded cheddar cheese
Toppings after baked:
- 1/4 cup melted butter
- 2 tablespoons fresh diced parsley optional
Instructions
Preheat oven to 350:
- Roll the crescent roll dough together into one large sheet, pinching the ends together as needed to prevent any gaps.
- Using a handheld mixer, combine cream cheese, sour cream and seasonings until smooth. Spread over the crescent roll sheet, allowing an inch of space on the edges.
- Sprinkle sausage, bacon, scrambled eggs and shredded cheese over the cream cheese filling. Starting at one long end, tightly roll the crescent roll dough into a log with the filling tucked inside (similar to cinnamon rolls).
- Using dental floss or a sharp knife, cut the crescent roll into 12-16 pieces several inches wide. Place into a greased 13 by 9-inch pan allowing a little space between (if needed, you can place some into an additional pan). Bake in the preheated oven for 30-40 minutes or until the crescent rollups are golden on the tops and bottoms.
- Brush melted butter over the warm breakfast rollups, then sprinkle parsley on top for garnish if desired. Allow to cool slightly, then serve and enjoy!
Notes
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Ingredients needed for these easy Breakfast Rollups: cream cheese, crumbled bacon, fresh parsley (optional), butter, salt and pepper, shredded cheese, crescent roll dough.
Note on crescent rolls*
As shown in the photo, crescent roll dough can be used, but I much prefer un-cut crescent roll sheets because the pre-cut crescent roll dough was difficult to form into one sheet and also rather messy during the rolling process due to filling falling out of the seams.
Step 1-2:Roll the crescent roll dough together into one large sheet, pinching the ends together as needed to prevent any gaps. Using a handheld mixer, combine cream cheese, sour cream and seasoning until smooth. Spread over the crescent roll sheet, allowing an inch of space on the edges.
Tip:
I like to press the dough into a 13 by 18-inch sheet pan for a more even and rectangular shape. This helps to prevent mess on the countertop while rolling and keeps the roll a little more neat and tidy.
Step 3: Sprinkle sausage, bacon, scrambled eggs and shredded cheese over the cream cheese filling. Starting at one long end, tightly roll the crescent roll dough into a log with the filling tucked inside (similar to cinnamon rolls).
Step 3: Using dental floss or a sharp knife, cut the crescent roll into 12-16 pieces several inches wide. Note* Clean sewing thread can also be used if you do not have dental floss available.
Step 3 continued: Place into a greased 13 by 9-inch pan allowing a little space between (if needed, you can place some into an additional pan). Bake in the preheated oven for 30-40 minutes or until the crescent rollups are golden on the tops and bottoms.
Last but not least, brush butter over the tops and sprinkle with diced parsley if desired. Allow to cool slightly (especially if serving to kids because these rollups tend to hold heat for a little while). Serve and enjoy!
More breakfast recipes you may enjoy:
- Loaded breakfast quesadillas
- 6 ingredient mini quiche
- Amish breakfast pizza
- Fluffiest Belgian waffles
- Breakfast paninis
- Best buttermilk Pancakes
- Amish cornmeal mush recipe
- Buttermilk blueberry muffins
Storage tips for these breakfast rollups:
These rollups are great as a prep-ahead breakfast for a busy morning. You can prep them the night before to bake in the morning while you prep for the day, or you can bake them and freeze to reheat in the microwave. They also keep in the refrigerator for around 5 days if tightly wrapped or stored in an airtight container.
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