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These Grab and Go Breakfast Rolls are a fantastic make-ahead solution for busy mornings. They’re like a portable, savory ham and cheese omelet wrapped in a flaky, buttery crust.
Here is a detailed recipe and instructions based on your ingredients.
Grab and Go Breakfast Rolls
These rolls are easy to customize and perfect for feeding a crowd or prepping breakfast for the week.
Yields: 16 rolls
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
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2 cans (8 oz each) refrigerated crescent rolls
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2 tablespoons unsalted butter
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6 large eggs, lightly beaten with a pinch of salt
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Kosher salt and freshly ground black pepper, to taste
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1 pound thinly sliced ham (e.g., Black Forest or Virginia ham)
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1 3/4 cups shredded cheddar cheese, divided
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2 green onions, finely chopped
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Nonstick cooking spray
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Everything bagel seasoning, for topping (or sesame seeds, poppy seeds, etc.)
Instructions:
1. Prepare the Filling:
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In a medium non-stick skillet, melt the butter over medium heat. Pour in the beaten eggs and scramble them gently, stirring occasionally until they are just set and no longer runny. They will continue to cook in the oven, so it’s okay if they look a little wet. Season with salt and pepper.
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Transfer the scrambled eggs to a plate or bowl to cool completely. This is a crucial step to prevent the crescent dough from getting soggy.
2. Preheat and Prep:
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Preheat your oven to 375°F (190°C).
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Line a large baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
3. Assemble the Rolls:
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Unroll both cans of crescent roll dough. Separate the dough along the perforations into 16 triangles.
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On each triangle, place a slice of ham, folding it to fit within the dough if necessary.
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Sprinkle a small amount of cheese (about 1 tablespoon, reserving some for topping) over the ham.
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Spoon a portion of the cooled scrambled eggs onto the wider end of the triangle.
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Sprinkle with chopped green onions.
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Carefully roll up each crescent, starting from the wide end and rolling to the point. Tuck the sides in as you roll to keep the filling sealed inside. Place the rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
4. Top and Bake:
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Lightly spray the tops of the rolls with cooking spray or brush with a little melted butter. This will help the seasoning stick and promote browning.
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Sprinkle the tops generously with the remaining cheddar cheese and everything bagel seasoning.
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Bake for 12 to 15 minutes, or until the rolls are puffed and deep golden brown.
5. Cool and Serve:
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Let the rolls cool on the baking sheet for about 5 minutes before serving. They are best enjoyed warm.
Pro Tips for Success:
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Cool the Filling: Letting the scrambled eggs cool completely is the most important step. Warm eggs will make the dough greasy and difficult to handle, and they might cause the rolls to burst open.
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Don’t Overfill: It’s tempting to add more filling, but overfilling will make them difficult to roll and likely cause them to leak during baking.
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Seal Them Well: Make sure the seam is on the bottom and press lightly to seal. You can also pinch the side seams together.
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Make-Ahead & Freezing:
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Refrigerate: Assemble the rolls the night before, cover the baking sheet tightly with plastic wrap, and refrigerate. Bake them straight from the fridge in the morning, adding a minute or two to the baking time.
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Freeze: After baking, let the rolls cool completely. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Reheat from frozen in the microwave (for a soft texture) or in a 350°F oven (for a crispy texture) until warm throughout.
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Customization Ideas:
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Meat: Substitute the ham with cooked and crumbled bacon, cooked breakfast sausage, or diced Canadian bacon.
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Cheese: Try Swiss, Gruyère, Monterey Jack, or pepper jack cheese for a different flavor.
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Veggies: Add finely diced sautéed bell peppers, mushrooms, or spinach (be sure to squeeze all the water out of the spinach first).
Enjoy your delicious, portable breakfast!
