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Crescent Rolls Breakfast Rolls
Breakfast Rolls are filled with eggs, cheese, and salsa and rolled up in Crescent roll dough. They’re a quick and easy breakfast for the holidays or breakfast on the go.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
eggs, rolls
Servings:
8
people
Calories:
88
kcal
Author:
An Easy Budget Recipes Original!
Cost:
$4.74
Equipment
baking sheet
Non-stick skillet
Wooden mixing spoon
Serrated knife
Ingredients
1
tube Crescent rolls
4
large eggs
¾
cup
shredded Mexican cheese
¾
cup
salsa
Salt and pepper to taste
US Customary
-
Metric
Instructions
PREP OVEN AND PAN:
Move the oven rack to the middle position.
Preheat the oven to 375°F.
Line a baking sheet with parchment paper or a silicone baking mat.
COOK EGGS:
In a non-stick skillet over low heat, cook the eggs over low heat, stirring constantly with a wooden spoon until scrambled.
ASSEMBLE ROLLS:
Unroll the dough carefully, and pinch the perforations with your hand to seal them.
Spread the scrambled eggs over the dough.
Then distribute the grated cheese and salsa evenly over the top of the scrambled eggs.
Roll up the dough starting from the shorter side of the rectangle. Pinch the edges to seal.
Use a serrated knife to cut the roll into 8 slices.
BAKE:
Arrange the slices, cut side down, on the prepared baking sheet.
Bake for 15 minutes or until the rolls are golden brown.
COOL AND SERVE:
Cool for 5 minutes before serving.
Serve hot.
Notes
You can keep the breakfast rolls in the fridge for up to 4 days, they also freeze very well for up to 3 months.
Nutrition
Serving:
1
roll
|
Calories:
88
kcal
|
Carbohydrates:
3
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
92
mg
|
Sodium:
282
mg
|
Potassium:
102
mg
|
Fiber:
0.4
g
|
Sugar:
1
g
|
Vitamin A:
305
IU
|
Vitamin C:
0.5
mg
|
Calcium:
88
mg
|
Iron:
1
mg