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.
Servings: 8 people
Calories: 88kcal
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
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: 1roll | Calories: 88kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 282mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 1mg