Breakfast Roll ups - Beauty under 10

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Breakfast Roll ups

I love Saturday morning breakfast!
During the week both my husband and I are too busy for a sit down big breakfast.
Saturday mornings are big breakfast mornings in our house.

It usually consist of the same items - eggs, ham or bacon, cheese and some type of hash brown.

These are the items we both like but I like to change it up occasionally.

Here is an easy Breakfast recipe:



  • 5 eggs
  • 1 can (8 oz)  refrigerated crescent dinner rolls
  • 8 fully cooked Bacon strips, Canadian Back Bacon, or ham slices
  • 4 slices (sandwich-size) Cheddar cheese
  • Salt and pepper to taste
 

 

Steps

  •  Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs add cheese to top.
 



  •  Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 bacon strip or ham slice. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
 ( My crescent rolls turned out abit messy but still soooo tasty!!)



  

  •  Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
  •  Bake 15 to 18 minutes or until golden brown. 
 

  • Serve with tater tots or hash browns
 

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Here's a printer friendly version:

Breakfast Roll ups


  • 5 eggs
  • 1 can (8 oz)  refrigerated crescent dinner rolls
  • 8 fully cooked Bacon strips, Canadian Back Bacon, or ham slices
  • 4 slices (sandwich-size) Cheddar cheese
  • Salt and pepper to taste


Steps

  •  Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs add cheese to top.
  •  Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 bacon strip or ham slice. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
  •  Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
  •  Bake 15 to 18 minutes or until golden brown.
  • Serve with tater tots or hash browns
 

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