Description
Soft, golden rolls stuffed with eggs, cheese, and veggies—these Breakfast Rolls are the perfect grab-and-go meal or brunch centerpiece.
Ingredients
- Refrigerated Pizza or Crescent Roll Dough: 1 can (8 ounces)
- Eggs: 4 large, scrambled
- Shredded Cheddar Cheese: 1 cup
- Cooked Spinach: ½ cup, squeezed dry
- Onion: ¼ cup, finely chopped
- Bell Pepper: ½ cup, diced
- Butter: 1 tablespoon
- Salt and Pepper: To taste
- Egg Wash: 1 egg beaten with 1 tablespoon water
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Scramble eggs until just set. Sauté onion and bell pepper in butter until softened. Mix with spinach, eggs, and cheese. Season with salt and pepper.
- Prepare Your Cooking Vessel: Roll out the dough into a rectangle on a lightly floured surface.
- Assemble the Dish: Spread filling evenly over dough, leaving edges clear. Roll tightly into a log and cut into 8 equal pieces.
- Cook to Perfection: Place rolls cut side up on the baking sheet. Brush tops with egg wash. Bake 18–22 minutes until golden brown.
- Finishing Touches: Let cool slightly before serving. Sprinkle with extra cheese or herbs if desired.
- Serve and Enjoy: Serve warm with a side of salsa, sour cream, or fresh fruit.
Notes
- Do not overfill rolls—keep fillings balanced.
- Drain spinach and vegetables well to avoid sogginess.
- Brush with egg wash for that golden finish.
- Store leftovers in fridge or freezer and reheat in oven for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 3g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg
Keywords: breakfast rolls, stuffed rolls, cheesy breakfast, brunch recipes, egg rolls