Description
Flaky crescent dough swirls around a savory mix of eggs, sausage, bacon, and cheese for an irresistible morning bite.
Ingredients
Scale
- 4 large eggs
- 2 tbsp finely chopped red bell pepper
- 1 tbsp milk
- Pinch of black pepper
- 2 (8 oz) sheets refrigerated crescent roll dough*
- ⅓ cup whipped chive‑and‑onion cream cheese
- 8 oz cooked breakfast sausage, crumbled
- 4 slices crispy bacon, chopped
- 1½ cups shredded cheddar cheese
Instructions
- Prep: Heat the oven to 350°F. Coat a 9×13‑inch baking pan with nonstick spray.
- Make Egg Filling: In a bowl, whisk eggs, bell pepper, milk, and pepper. Cook gently in a skillet until set, then let cool.
- Assemble Dough Base: Unroll both crescent dough sheets side by side. Press the seam between them to create one large rectangle.
- Layer Flavors: Spread the cream cheese evenly over the dough. Scatter the cooled eggs, sausage, bacon, and cheddar on top.
- Roll & Slice: Tightly roll the dough into a log. Using a serrated knife, trim ends and cut into 12 even rounds.
- Bake: Arrange pinwheels cut‑side up in the prepared pan. Bake 24–26 minutes, until golden and puffed.
- Serve: Let cool briefly, then enjoy warm.
Notes
Tips & Substitutions
- Dough Swap: If crescent sheets aren’t available, roll out one 16 oz tube of pizza or thawed bread dough into a rectangle.
- Speed Hack: Use pre‑cooked sausage patties and bacon strips—just chop and layer.
- Cheese Variation: Plain or herb‑flavored whipped cream cheese works too.
- Pro Tip: Cool your eggs and meat before spreading to help the dough stay firm for rolling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 310kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 21g
- Carbohydrates: 19g
- Protein: 12g
- Cholesterol: 98mg