Mornings just got easier—and tastier! Whether you’re craving something sweet, savory, or downright indulgent, crescent rolls are your secret weapon for quick, irresistible breakfasts. From gooey cinnamon rolls to cheesy bacon twists, these 20 easy recipes will transform your lazy mornings into delicious moments. Ready to roll? Let’s dive into these flaky, buttery bites that’ll have everyone racing to the breakfast table!
Cheesy Sausage Crescent Roll Breakfast Casserole
Very few things in life are as satisfying as pulling a golden, cheesy, sausage-packed crescent roll casserole out of the oven on a lazy weekend morning. It’s the kind of dish that makes you feel like a kitchen wizard with minimal effort, and trust me, your friends will agree after the first bite.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready for the casserole.
- Prepare dough: Unroll the crescent dough and press it into the bottom of a greased 9×13 inch baking dish, sealing any perforations.
- Add sausage: Evenly sprinkle the cooked sausage over the dough layer.
- Add cheese: Sprinkle the shredded cheddar cheese over the sausage.
- Mix eggs: In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour mixture: Gently pour the egg mixture over the cheese and sausage layers.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until the eggs are set and the edges are golden brown.
The result? A fluffy, cheesy masterpiece with a slight crunch from the crescent crust. Serve it up with a dollop of sour cream or a side of fresh fruit for a breakfast that feels anything but ordinary.
Ham and Cheese Crescent Roll Breakfast Braid
You know those mornings when you’re craving something savory, cheesy, and just a little bit fancy without putting in too much effort? Yeah, this Ham and Cheese Crescent Roll Breakfast Braid is about to become your go-to. It’s like the love child of a breakfast sandwich and a pastry, and it’s ridiculously easy to make.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp melted butter
- 1 tbsp everything bagel seasoning
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll dough: Unroll the crescent dough onto the prepared baking sheet and press the seams together to form a single sheet.
- Add fillings: Sprinkle the diced ham and shredded cheddar cheese down the center third of the dough.
- Whisk eggs: In a small bowl, whisk together the eggs, milk, garlic powder, and onion powder until well combined.
- Pour egg mixture: Pour the egg mixture over the ham and cheese on the dough.
- Braid dough: Cut diagonal strips along the sides of the dough and fold them over the filling, alternating sides to create a braid.
- Brush with butter: Brush the top of the braid with melted butter and sprinkle with everything bagel seasoning.
- Bake: Bake for 20-25 minutes, or until the dough is golden brown and the eggs are set.
The result? A flaky, buttery crust with a gooey, cheesy center that’s packed with flavor. Serve it with a side of fruit or a simple salad for a breakfast that feels a little extra but is totally doable on a busy morning.
Crescent Roll Breakfast Pizza with Eggs and Bacon
Ever had one of those mornings where you’re craving something delicious but also kinda lazy? Well, buckle up, because this Crescent Roll Breakfast Pizza with Eggs and Bacon is about to become your new best friend. It’s like your favorite breakfast foods decided to throw a party on a flaky, buttery crust.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 6 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter, melted
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 12-inch pizza pan or a baking sheet.
- Unroll dough: Unroll the crescent roll dough and press it into the greased pan, pinching the seams together to form a single crust.
- Bake crust: Bake the crust for 8 minutes until it’s just starting to turn golden. Tip: This pre-baking step ensures your crust won’t get soggy.
- Whisk eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour over crust: Pour the egg mixture over the partially baked crust, spreading it evenly.
- Add toppings: Sprinkle the shredded cheese and crumbled bacon evenly over the egg mixture.
- Bake pizza: Return the pizza to the oven and bake for 15-18 minutes, or until the eggs are set and the cheese is bubbly. Tip: A toothpick inserted in the center should come out clean.
- Brush with butter: Remove from the oven and brush the edges of the crust with melted butter for that extra golden finish. Tip: This little step adds a nice flavor and shine.
The result? A breakfast pizza that’s crispy on the edges, fluffy in the middle, and packed with the smoky goodness of bacon. Serve it up with a side of hot sauce or a dollop of sour cream for an extra kick.
Spinach and Feta Crescent Roll Breakfast Bake
Vegging out on breakfast just got a whole lot more exciting with this Spinach and Feta Crescent Roll Breakfast Bake. Imagine pulling apart layers of flaky crescent rolls stuffed with a creamy, tangy spinach and feta filling, all baked to golden perfection. It’s the kind of breakfast that makes you hit snooze just so you can savor it longer.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease an 8-inch baking dish with olive oil.
- Prepare filling: In a bowl, mix together the chopped spinach, feta cheese, cream cheese, garlic powder, and onion powder until well combined.
- Unroll dough: Unroll the crescent roll dough and separate it into triangles along the perforated lines.
- Assemble rolls: Spread a tablespoon of the spinach and feta mixture onto each dough triangle, then roll them up starting from the wider end.
- Arrange in dish: Place the rolled crescents seam side down in the prepared baking dish, arranging them in a single layer.
- Brush with egg wash: Lightly brush the tops of the crescents with the beaten egg for a golden finish.
- Bake: Bake for 15-20 minutes, or until the crescents are puffed up and golden brown.
The result? A breakfast bake that’s irresistibly flaky on the outside, with a warm, creamy center that oozes with every bite. Serve it with a side of fresh fruit or a drizzle of hot honey for an extra kick. Trust me, it’s the kind of dish that’ll have everyone asking for seconds before they’ve even finished their first serving.
Cinnamon Sugar Crescent Roll Breakfast Twists
Mmm, have I got a treat for you that’s going to make your morning routine a whole lot sweeter. Imagine pulling apart warm, buttery layers of crescent dough twisted with a heavenly mix of cinnamon and sugar – yeah, we’re making Cinnamon Sugar Crescent Roll Breakfast Twists, and they’re as fun to make as they are to eat.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Unroll dough: Open the can of crescent roll dough and unroll it onto a lightly floured surface. If it’s perforated, press the seams together to form one big rectangle.
- Brush with butter: Use a pastry brush to spread the melted butter evenly over the dough. This is your glue for the cinnamon sugar, so don’t skimp!
- Sprinkle mixture: In a small bowl, mix the sugar and cinnamon together, then sprinkle it all over the buttered dough. Tip: For extra flavor, let the sugar mixture sit for a few minutes to absorb the cinnamon.
- Cut and twist: Cut the dough into 1-inch strips with a pizza cutter, then twist each strip a few times before placing it on the prepared baking sheet. Tip: Don’t over-twist, or they’ll lose their shape in the oven.
- Bake to perfection: Pop them in the oven for 10-12 minutes, or until they’re golden brown and puffed up. Tip: Keep an eye on them after 10 minutes – they go from golden to overdone real quick.
These twists come out flaky on the outside, tender on the inside, with just the right amount of sweet spice. Serve them warm with a drizzle of icing or a side of fresh fruit for a breakfast that feels like dessert.
Crescent Roll Breakfast Sandwiches with Egg and Cheese
Hey there! Ever found yourself staring into the fridge at 7 AM, desperately trying to figure out what to eat that’s quick, delicious, and doesn’t involve cereal for the third day in a row? Let me introduce you to your new breakfast bestie: Crescent Roll Breakfast Sandwiches with Egg and Cheese. It’s like if a croissant and a breakfast sandwich had a baby, and it’s here to save your mornings.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil for greasing
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- Unroll dough: Open the crescent roll can and unroll the dough onto the prepared baking sheet. Separate into triangles along the perforations.
- Add cheese: Sprinkle a small handful of cheddar cheese onto the wide end of each triangle.
- Cook eggs: In a non-stick skillet over medium heat, melt the butter. Crack the eggs into the skillet, season with salt and pepper, and cook for 2-3 minutes until the whites are set but the yolks are still runny.
- Assemble sandwiches: Place a cooked egg on top of the cheese on each dough triangle. Carefully roll the dough from the wide end to the point, enclosing the egg and cheese.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the crescent rolls are golden brown.
These sandwiches come out flaky, buttery, and oozing with cheesy, eggy goodness. Perfect for grabbing on the go or serving with a side of fruit for a sit-down breakfast that feels a little fancy without any of the fuss.
Blueberry Cream Cheese Crescent Roll Breakfast Pastries
Ever find yourself staring into the fridge at 7 AM, wondering if breakfast can be both easy and fancy? Well, buckle up, because these Blueberry Cream Cheese Crescent Roll Breakfast Pastries are about to become your new best friend. They’re like if a blueberry muffin and a cheese danish had a delicious baby, and you get to eat it.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
- 1 tbsp unsalted butter, melted
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix filling: In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth. Tip: Make sure the cream cheese is really soft to avoid lumps.
- Assemble pastries: Unroll the crescent dough and separate into triangles. Spread a tablespoon of the cream cheese mixture on each triangle, then sprinkle with blueberries.
- Roll them up: Starting at the wide end, roll each triangle up towards the point, then bend the ends slightly to form a crescent shape. Tip: Don’t overfill or the filling will ooze out while baking.
- Brush with butter: Place the pastries on the prepared baking sheet, brush the tops with melted butter. This gives them that golden, glossy finish.
- Bake to perfection: Bake for 12-15 minutes, or until the pastries are golden brown. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
- Dust with sugar: Let the pastries cool for a few minutes, then dust with powdered sugar before serving.
These pastries come out flaky and tender, with pockets of creamy, tangy filling and bursts of juicy blueberries. Serve them warm with a side of sarcasm for the perfect start to any morning.
Crescent Roll Breakfast Wreath with Sausage and Eggs
Guess what? I’ve got this ridiculously easy and delicious breakfast idea that’s going to make you look like a morning hero. It’s a Crescent Roll Breakfast Wreath with Sausage and Eggs, and trust me, it’s as fun to make as it is to eat.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 lb breakfast sausage, cooked and crumbled
- 4 large eggs, scrambled
- 1/2 cup shredded cheddar cheese
- 1 tbsp butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll dough: Carefully unroll the crescent dough and separate it into triangles. Arrange them in a circle on the prepared baking sheet with the wide ends overlapping in the center and the points facing out.
- Add fillings: Sprinkle the cooked sausage, scrambled eggs, and cheddar cheese over the wide ends of the dough in the center.
- Fold dough: Gently bring the points of the dough triangles over the filling and tuck them under the wide ends to form a wreath shape.
- Brush with butter: Mix the melted butter with garlic powder, onion powder, salt, and pepper, then brush it over the top of the wreath.
- Bake: Bake for 15-20 minutes, or until the dough is golden brown and cooked through.
The wreath comes out flaky and golden, with a savory filling that’s just begging to be pulled apart. Serve it with a side of salsa or sour cream for an extra kick, and watch it disappear before your eyes.
Apple Cinnamon Crescent Roll Breakfast Rolls
Wow, have I got a treat for you that’s going to make your mornings a whole lot sweeter. Imagine pulling apart warm, gooey rolls filled with spiced apples and wrapped in a flaky crescent dough — yeah, it’s as good as it sounds.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 medium apple, peeled and finely diced (about 1 cup)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare filling: In a small bowl, mix the diced apple, granulated sugar, and cinnamon until the apple is well coated.
- Roll out dough: Unroll the crescent dough and separate it into triangles. Spoon a small amount of the apple mixture onto the wide end of each triangle.
- Roll them up: Starting at the wide end, roll each triangle up around the apple filling and place on the prepared baking sheet.
- Brush with butter: Lightly brush the tops of the rolls with melted butter for that golden, crispy finish.
- Bake to perfection: Bake for 11-13 minutes, or until the rolls are golden brown and the filling is bubbly.
- Make glaze: While the rolls cool slightly, whisk together powdered sugar and milk until smooth. Drizzle over the warm rolls.
These rolls come out with the perfect balance of flaky and soft, with the cinnamon-spiced apples adding just the right amount of sweetness. Try serving them with a scoop of vanilla ice cream for an indulgent breakfast-for-dessert situation.
Crescent Roll Breakfast Tacos with Scrambled Eggs
Unbelievably easy and downright delicious, these Crescent Roll Breakfast Tacos with Scrambled Eggs are about to become your go-to morning hack. Imagine flaky, buttery crescent rolls hugging fluffy scrambled eggs, all ready in the time it takes to say ‘I need coffee.’
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 large eggs
- 2 tbsp whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
- 1/4 cup shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll dough: Carefully unroll the crescent dough on the prepared baking sheet and separate into triangles.
- Prep eggs: In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Cook eggs: Heat butter in a non-stick skillet over medium heat. Pour in the egg mixture and gently scramble until just set, about 3 minutes. Tip: Remove from heat while slightly undercooked; they’ll finish in the oven.
- Assemble tacos: Spoon scrambled eggs onto the wide end of each dough triangle, sprinkle with cheese, then roll up starting from the wide end.
- Bake: Brush each rolled taco with olive oil and bake for 10-12 minutes, or until golden brown. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
- Serve: Let cool for a minute before serving. They’re perfect with a dollop of salsa or avocado slices for extra flair.
The result? A crispy, golden exterior gives way to a soft, eggy center, with the cheese pulling everything together in gooey harmony. Try drizzling with hot sauce or pairing with a fresh fruit salad for a breakfast that feels anything but ordinary.
Bacon and Egg Crescent Roll Breakfast Cups
Guess what? I’ve got this super easy, ridiculously delicious breakfast idea that’ll make you look like a morning hero. Bacon and Egg Crescent Roll Breakfast Cups are the perfect grab-and-go meal that’s as fun to make as it is to eat.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 slices bacon, cooked crispy and crumbled
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and grease a muffin tin with olive oil to prevent sticking.
- Prepare dough: Unroll the crescent dough and separate it into 8 triangles. Press each triangle into a muffin cup, making sure to cover the bottom and sides.
- Add bacon: Sprinkle the crumbled bacon evenly into the bottom of each dough-lined cup. Tip: Save a little bacon for topping after baking for extra crunch.
- Crack eggs: Carefully crack an egg into each cup over the bacon. It’s okay if some whites spill over; it adds character.
- Season: Sprinkle each egg with salt, pepper, and garlic powder. Don’t skip the garlic powder—it’s a game-changer.
- Add cheese: Top each cup with shredded cheddar cheese. For a golden finish, place a small piece of cheese on top of the egg yolk.
- Bake: Bake for 13-15 minutes, or until the egg whites are set and the crescent edges are golden brown. Tip: Check at 12 minutes to avoid overcooking the yolks if you like them runny.
- Cool and serve: Let the cups cool in the tin for 2 minutes before removing. They’ll pop right out with a little nudge from a butter knife.
These cups come out with flaky, buttery layers hugging a creamy egg and crispy bacon center. Try drizzling with a little hot sauce or serving alongside a fresh fruit salad for a breakfast that’s anything but boring.
Crescent Roll Breakfast Strudel with Berries
Breakfast just got a whole lot more exciting with this Crescent Roll Breakfast Strudel with Berries. Imagine flaky, buttery crescent rolls hugging a sweet and tangy berry filling, all baked to golden perfection. It’s the kind of morning treat that makes waking up early totally worth it.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup mixed berries (strawberries, blueberries, raspberries), chopped if large
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix filling: In a bowl, gently toss the mixed berries with granulated sugar, lemon juice, vanilla extract, and ground cinnamon until well combined.
- Prepare dough: Unroll the crescent dough on the prepared baking sheet and press the seams together to form a single rectangle.
- Add filling: Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges.
- Fold and seal: Fold the edges of the dough over the filling, pinching to seal any gaps. Brush the top with melted butter.
- Bake: Bake for 15-20 minutes, or until the dough is golden brown and the filling is bubbly.
- Cool and serve: Let the strudel cool for 5 minutes before dusting with powdered sugar. Slice and serve warm.
The strudel comes out with a crispy, flaky crust that gives way to a gooey, berry-packed center. For an extra indulgent twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Trust me, it’s a game-changer.
Savory Crescent Roll Breakfast Pinwheels
Wow, have I got a game-changer for your breakfast routine! These Savory Crescent Roll Breakfast Pinwheels are the perfect mix of easy, delicious, and just a little bit fancy—like that friend who shows up in sweatpants but still looks put together.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 large eggs, beaten
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced cooked ham
- 1/4 cup diced bell peppers
- 1 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook eggs: In a non-stick skillet over medium heat, melt the butter. Add the beaten eggs, garlic powder, onion powder, salt, and black pepper. Stir constantly until eggs are just set, about 3 minutes. Tip: Don’t overcook; they’ll finish in the oven.
- Roll out dough: Unroll the crescent dough onto the prepared baking sheet, pressing the seams together to form one large rectangle.
- Layer toppings: Spread the cooked eggs evenly over the dough, then sprinkle with cheddar cheese, ham, and bell peppers.
- Roll up: Starting from the long side, tightly roll the dough into a log. Tip: Use the parchment paper to help roll without sticking.
- Slice: With a sharp knife, cut the log into 1-inch slices. Tip: For cleaner cuts, chill the log for 10 minutes first.
- Bake: Place the slices cut-side down on the baking sheet and bake for 12-15 minutes, or until golden brown.
These pinwheels come out flaky, cheesy, and packed with flavor—perfect for grabbing on the go or serving at your next brunch with a side of hot sauce for an extra kick.
Crescent Roll Breakfast Dumplings with Sausage Gravy
Oh man, have I got a game-changer for your breakfast routine! Imagine flaky crescent rolls hugging savory sausage, all smothered in a creamy gravy that’ll make you wanna lick the plate. Let’s dive into making these Crescent Roll Breakfast Dumplings with Sausage Gravy, shall we?
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 lb breakfast sausage, casings removed
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brown sausage: In a skillet over medium heat, cook the sausage until no pink remains, breaking it into small pieces as it cooks.
- Make roux: Melt butter in the same skillet, sprinkle in flour, and whisk constantly for 1 minute to create a roux.
- Add milk: Gradually pour in milk, whisking continuously to avoid lumps, until the mixture thickens, about 3-4 minutes.
- Season gravy: Stir in salt, pepper, and garlic powder, then remove from heat.
- Assemble dumplings: Unroll crescent dough and separate into triangles. Place a small spoonful of sausage and a drizzle of gravy on each, then roll up and place on the baking sheet.
- Bake: Bake for 10-12 minutes, or until golden brown. Serve hot with extra gravy for dipping.
The dumplings come out golden and flaky, with a rich, savory filling that’s perfectly complemented by the creamy gravy. Try serving them with a side of scrambled eggs for the ultimate breakfast feast!
Crescent Roll Breakfast Enchiladas with Chorizo
Oh man, have I got a game-changer for your breakfast routine! Imagine all the cozy, spicy goodness of chorizo and eggs, all snuggled up in a buttery crescent roll blanket. Yeah, it’s as amazing as it sounds.
Ingredients
- 1 tube (8 oz) refrigerated crescent roll dough
- 1/2 lb chorizo, casing removed
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green onions
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and grease a 9-inch pie dish. This ensures your enchiladas don’t stick and get that golden crust.
- Cook chorizo: In a skillet over medium heat, cook the chorizo until it’s browned and crumbly, about 5 minutes. Drain the grease unless you’re into that (no judgment).
- Whisk eggs: In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour this into the skillet with the chorizo and scramble until just set, about 3 minutes. Tip: Don’t overcook; they’ll finish in the oven.
- Assemble enchiladas: Unroll the crescent dough and separate into triangles. Spoon the egg mixture onto the wide end of each, sprinkle with cheese and green onions, then roll up starting from the wide end.
- Bake to perfection: Arrange the rolls in the pie dish, brush with olive oil, and bake for 15-20 minutes until golden brown. Tip: Keep an eye after 15 minutes; crescent dough browns fast.
The result? Flaky, buttery crescents hugging a spicy, cheesy filling that’s just begging to be dipped in salsa or sour cream. Try serving these bad boys with a side of avocado slices for that extra creamy contrast.
Crescent Roll Breakfast Danish with Cream Cheese
Wow, have I got a treat for you that’s as easy as it is delicious! Imagine flaky crescent rolls hugging a sweet, creamy filling—yep, we’re making Crescent Roll Breakfast Danish with Cream Cheese, and it’s about to become your new morning favorite.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg yolk
- 1 tbsp lemon juice
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare filling: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and lemon juice until smooth. Tip: Make sure the cream cheese is really soft to avoid lumps.
- Shape dough: Unroll the crescent dough and separate it into triangles. Place them on the prepared baking sheet.
- Add filling: Spoon about 1 tablespoon of the cream cheese mixture onto the wide end of each triangle. Tip: Don’t overfill, or it’ll ooze out during baking.
- Roll up: Gently roll each triangle from the wide end to the point, tucking the ends under to form a crescent shape. Tip: A little water on your fingers can help seal the edges if they’re not sticking.
- Bake: Bake for 12-15 minutes, or until the danishes are golden brown. Keep an eye on them after 10 minutes to prevent over-browning.
- Glaze: While the danishes cool slightly, whisk together powdered sugar and milk until smooth. Drizzle over the warm danishes.
The result? A buttery, flaky exterior with a melt-in-your-mouth creamy center that’s just sweet enough. Try serving these with a side of fresh berries for a pop of color and a hint of tartness to balance the sweetness.
Crescent Roll Breakfast Burritos with Avocado
Picture this: you’re half-asleep, craving something hearty but also kinda lazy to make. That’s where these Crescent Roll Breakfast Burritos with Avocado come in – they’re like a hug in food form, and honestly, who doesn’t need that on a random Tuesday morning?
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 large eggs, beaten
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced cooked ham
- 1/4 cup diced avocado
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook eggs: Heat olive oil in a skillet over medium heat. Add beaten eggs, salt, pepper, and garlic powder. Stir occasionally until eggs are fully cooked, about 3-4 minutes.
- Assemble burritos: Unroll the crescent dough and separate into triangles. On each triangle, place a spoonful of eggs, a sprinkle of cheese, ham, and avocado. Roll up from the wide end to the tip.
- Bake: Place the rolled burritos on the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
- Serve: Let them cool for a minute before serving – trust me, that avocado gets hot!
These burritos are flaky, cheesy, and just the right amount of creamy from the avocado. Try dunking them in salsa for an extra kick, or pack them cold for a picnic – they’re surprisingly good at room temp too.
Crescent Roll Breakfast Quiche with Veggies
Perfect for those mornings when you’re craving something hearty but don’t want to spend hours in the kitchen, this Crescent Roll Breakfast Quiche with Veggies is your new go-to. It’s like a hug in a dish, packed with fluffy eggs, melty cheese, and crisp veggies, all nestled in a buttery crescent roll crust.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced mushrooms
- 4 large eggs
- 1/4 cup milk
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking.
- Prepare crust: Unroll the crescent dough and press it into the bottom and up the sides of a 9-inch pie dish to form a crust.
- Sauté veggies: Heat olive oil in a skillet over medium heat. Add bell peppers, onions, and mushrooms, sautéing until soft, about 5 minutes.
- Whisk eggs: In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Layer ingredients: Sprinkle half the cheese over the crust, add the sautéed veggies, then pour the egg mixture over top. Finish with the remaining cheese.
- Bake: Bake for 25-30 minutes, or until the eggs are set and the crust is golden brown.
The quiche comes out with a golden, flaky crust and a creamy, veggie-packed center that’s just begging to be served with a side of hot sauce or a fresh salad. Trust me, it’s the kind of breakfast that makes you hit snooze just so you can enjoy it longer.
Crescent Roll Breakfast Stuffed French Toast
Breakfast just got a whole lot more exciting with this Crescent Roll Breakfast Stuffed French Toast. Imagine biting into a crispy, buttery crescent roll exterior only to find a soft, sweet, and slightly tangy cream cheese and jam filling that’s been perfectly soaked in a rich, custardy egg mixture. Yeah, it’s as good as it sounds.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup strawberry jam
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter
- Powdered sugar for dusting
Instructions
- Prep the filling: In a small bowl, mix the softened cream cheese and strawberry jam until well combined.
- Assemble the rolls: Unroll the crescent dough and separate into triangles. Spread a tablespoon of the cream cheese mixture onto each triangle, then roll up from the wide end.
- Make the custard: Whisk together eggs, milk, vanilla extract, and cinnamon in a shallow dish until fully blended.
- Soak the rolls: Dip each stuffed crescent roll into the egg mixture, letting it soak for about 10 seconds on each side for maximum flavor.
- Cook to perfection: Melt butter in a large skillet over medium heat. Cook the rolls for 2-3 minutes per side, or until golden brown and the dough is cooked through.
- Serve with flair: Dust with powdered sugar right before serving for that Instagram-worthy finish.
The result? A heavenly mix of textures and flavors—crispy on the outside, gooey and sweet on the inside. Perfect for those mornings when you want to treat yourself or impress someone special. Try drizzling with a little extra jam or a dollop of whipped cream for an extra decadent touch.
Crescent Roll Breakfast Empanadas with Ham and Cheese
Mornings just got a whole lot tastier with these Crescent Roll Breakfast Empanadas stuffed with ham and cheese. They’re the perfect grab-and-go breakfast that’ll make you feel like a kitchen hero without breaking a sweat.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll dough: Open the crescent roll can and unroll the dough onto a lightly floured surface. Separate into triangles along the perforations.
- Add fillings: On the wide end of each triangle, place a small amount of diced ham and shredded cheddar cheese. Tip: Don’t overfill to prevent leaks.
- Roll up: Gently roll each triangle from the wide end to the tip, tucking in the sides as you go to seal the filling inside.
- Brush with egg wash: Place each empanada on the prepared baking sheet and brush lightly with the beaten egg for a golden finish.
- Season: Sprinkle each empanada with garlic powder and onion powder for extra flavor.
- Bake: Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up. Tip: Rotate the baking sheet halfway through for even browning.
- Serve warm: Let them cool for a minute before serving. They’re best enjoyed warm, with the cheese oozing out just a bit.
These empanadas come out flaky on the outside, with a gooey, savory center that’s downright addictive. Try dipping them in a little salsa or sour cream for an extra kick!
Conclusion
With 20 easy and delicious crescent roll breakfast ideas, this roundup has something for everyone—whether you’re craving sweet or savory! We hope you find a new favorite to whip up for family and friends. Don’t forget to leave a comment with your top pick and share this article on Pinterest to spread the breakfast joy. Happy baking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
