Bacon, Egg and Cheese Breakfast Roll-Ups
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!
Servings: 8 roll-ups
Estimated Calories: 209
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!
Recipe 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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