These Bacon, Egg and Cheese Breakfast Roll-Ups have crisp strips of bacon, soft scrambled eggs and melty cheese wrapped up in crescent roll dough, sprinkled with everything bagel seasoning and baked until golden brown. They're quick, easy, delicious and filling!
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Refrigerated crescent roll dough is one of my favorite shortcut ingredients. I'm pretty sure that just about anything would taste good wrapped up in a crescent roll, and these bacon, egg and cheese crescent roll-ups are no exception.
It's an excellent combination of flavors, and that sprinkle of everything bagel seasoning on top is the perfect finishing touch. So good (and they look pretty too)!
Plus, they're quick and easy to make and versatile. You could swap out the bacon for sausage or ham, or you could make them without meat. And they're ready in just about 35 minutes.
These roll-ups would also be a great addition to a brunch menu...or you could even do breakfast for dinner (fun)!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Bacon (I use thick-cut)
- Butter (salted or unsalted, up to you; I use salted)
- Eggs (large)
- Refrigerated crescent roll dough (or a crescent dough sheet)
- American cheese (yellow or white; I like to use the deluxe-style American cheese)
- Salt and pepper
- Everything bagel seasoning (I use and recommend using a salt-free blend so they're not too salty)
How to Make Bacon, Egg and Cheese Breakfast Roll-Ups
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Cook the bacon in a large skillet. Remove to a plate lined with paper towels and cut each slice in half.
Meanwhile, mix together the eggs, salt and pepper. Set aside one tablespoon of the eggs to be used for brushing the dough later. Cook the remaining eggs in butter in a large skillet until set.
Separate the crescent roll dough into 8 triangles.
For each roll-up: place a half slice of cheese, ⅛ of the scrambled eggs, and a half slice of bacon on the wide end of the dough triangle.
Starting at the wide end, roll up the dough around the filling towards the pointed end (some of the filling will remain uncovered on the sides).
As each roll-up is completed, place it seam side down on a large baking sheet lined with parchment paper.
Brush the top dough of each roll-up with some of the reserved egg mixture, then sprinkle each with everything bagel seasoning.
Bake in a preheated 375°F oven for 15 to 18 minutes or until the dough is cooked through and the tops are golden brown. Serve immediately and enjoy!
Recipe Tips
- I recommend using a light-colored baking sheet so that the bottoms of the roll-ups don't get too dark.
- If you don't have parchment paper, lightly grease or spray the baking sheet instead.
- The eggs will continue to cook in the oven, so I like to just very slightly undercook them in the skillet (i.e. set but still just a tiny bit moist) so they don't overcook and become dry and/or rubbery.
- After the scrambled eggs are cooked, I like to divide them into 8 equal portions right in the pan so that I don't have to guess when assembling the roll-ups.
- If using a crescent dough sheet, you'll need to cut the rectangle of dough into 8 triangles. First, cut the rectangle in half both ways to make 4 equal rectangles. Then cut each rectangle diagonally to make 2 equal triangles. Like this:
- If you'd rather only dirty one skillet, instead of cooking the eggs while the bacon is cooking, you can wait until the bacon is done, remove the bacon and bacon grease, and then cook the eggs in the same skillet. This will add just a few minutes to the cooking time.
- These roll-ups are best when served fresh from the oven!
Substitutions & Variations
- Cooked breakfast sausage links or sliced deli ham could be used instead of bacon.
- For a meat-free version, just eliminate the bacon. You could add an extra egg or two, if you'd like.
- Add some seasoning to the eggs, such as onion powder or garlic powder.
- Other kinds of cheese can be used, such as cheddar, Monterey Jack, pepper Jack, etc. (slices or shredded).
- You can omit the everything bagel seasoning if you'd prefer (if so, you can omit the egg wash as well, or you can keep it for that nice sheen on top).
- If you'd rather the filling to be more enclosed, use a crescent roll dough sheet (or press the seams together on regular crescent roll dough to make one sheet) and cut the dough into 8 equal rectangles instead of triangles. Add the filling and roll them up like a cigar.
Leftover Storage, Reheating & Freezing
Leftover Storage
Store leftover roll-ups, once cooled, in an airtight container or tightly covered in the refrigerator for up to 3 to 4 days.
Reheating
Leftovers reheat well, but they won't be quite the same as when they were freshly baked.
To reheat leftover roll-ups in the oven, place them on a baking sheet lined with parchment paper and bake in a preheated 325°F oven just until heated through (in my oven, it takes about 10 to 15 minutes). If they start getting too brown on top, you can loosely cover them with foil.
To reheat the roll-ups in the microwave, I recommend reheating only one or two at a time for the best results. Place the roll-up(s) on a microwave-safe plate and cook in 30-second increments just until heated through. In my microwave, it takes 30 seconds for a refrigerated roll-up and one minute for a frozen roll-up.
Be very careful of overcooking when reheating, as this can make the eggs dry and rubbery.
Freezing
To freeze leftover roll-ups, once cooled, wrap them individually in plastic wrap or foil (or both for extra protection) and place them in a freezer bag or freezer-safe container; freeze for up to 2 to 3 months.
You can reheat them right from frozen, or you can thaw them in the refrigerator before reheating as directed above (unwrap them before reheating).
Be sure to also check out my Bacon, Egg and Cheese Biscuit Casserole.
And here are some more easy recipes using crescent roll dough: Baked Brie, Cranberry and Pecan Bites, Easy Strawberry Cream Cheese Danish, and Cold Veggie Pizza.
I hope you try this Bacon, Egg and Cheese Breakfast Roll-Ups recipe and love it as much as I do. Thanks for visiting today!
More Breakfast Recipes to Try
And be sure to check out my Breakfast and Brunch recipe page for even more ideas. I've got lots of both sweet and savory options!
If you try this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Bacon, Egg and Cheese Breakfast Roll-Ups
Ingredients
- 4 slices bacon, I use thick-cut bacon
- 1 tablespoon butter, I use salted
- 5 large eggs
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 (8-ounce) tube refrigerated crescent rolls, or crescent dough sheet
- 4 slices American cheese, yellow or white, each cut in half
- ½ to 1 teaspoon everything bagel seasoning, I use and recommend a no-salt version
Instructions
- Preheat the oven to 375°F.
- Line a large baking sheet with parchment paper (I use a half sheet pan).
- Cook the bacon in a large skillet over medium-low heat, turning occasionally, until crisp (or to your desired level of doneness). Remove the bacon to a plate lined with paper towels and cut each piece in half; set aside.
- While the bacon is cooking, make the scrambled eggs.Crack the eggs into a medium bowl, add salt and pepper, and mix with a fork or whisk until well combined. Remove one tablespoon of the egg mixture to a small bowl and set it aside (this will be used later to brush to dough once the roll-ups are assembled).Melt the butter in a large skillet over medium-low heat. Add the eggs and cook, stirring frequently, until set. Remove the pan from the heat and set aside.The eggs will continue to cook in the oven, so I like to just very slightly undercook them in the skillet (i.e. set but still just a tiny bit moist) so they don't overcook and become dry and/or rubbery.Once the eggs are cooked, I like to divide them into 8 equal portions right in the pan so I don't have to guess when I'm assembling the roll-ups.
- Remove the crescent roll dough from the tube and separate it into 8 triangles along the perforations. If using a crescent dough sheet instead of crescent rolls, cut the dough into 8 triangles by cutting it in half both ways to make 4 equal rectangles and then cut each rectangle diagonally to make 2 equal triangles (see photo in post under Recipe Tips).
- To assemble each roll-up:Place one cheese slice half on the wide end of the triangle. Top with ⅛ of the scrambled eggs and then one half piece of bacon.Starting with the wide end, roll up the dough around the fillings towards the pointed end of the triangle. The tip of the triangle (seam) should end up on the bottom of the roll-up, and the fillings that are exposed on the sides should be face-up. If any pieces of egg fall out as you are rolling, just tuck them back into the sides when you are finished.
- As each roll-up is assembled, place it seam-side-down on the prepared baking sheet.
- Lightly brush the top of the dough of each roll-up with some of the reserved egg mixture (you may not need to use it all), then sprinkle each one with some of the everything bagel seasoning.
- Bake for 15 to 18 minutes or until the dough is cooked through and the tops are golden brown.
- Serve immediately and enjoy!
Notes
- These roll-ups are best when served fresh from the oven!
- I recommend using a light-colored baking sheet so the bottoms of the roll-ups don't get too dark.
- If you don't have parchment paper, lightly grease the baking sheet instead.
- If you'd rather only dirty one skillet, instead of cooking the eggs while the bacon is cooking, you can wait until the bacon is done, remove the bacon and bacon grease, and then cook the eggs in the same skillet. This will add just a few minutes to the cooking time.
- Please refer to the post for additional information and tips, step-by-step photos, and information on substitutions and variations, storage and reheating.
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