French Onion Breakfast Rolls
45 min
|
easy
Recipe by Eunice
Introduction
These French Onion Breakfast Rolls bring bakery-case drama without the fuss, rolling crescent dough around soft-scrambled eggs, savory sausage, smoky bacon, melty cheddar, and a chivey finish that nods to French onion flavor.
Perfect for brunch spreads, tailgates, or holiday mornings, they bake up golden, cheesy, and pull-apart easy, the kind of crowd-pleaser that vanishes before the coffee is poured.
Ingredients (12 servings)
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Ingredients
- 2 tubes crescent dough sheets crescent dough sheets 2 tubes
- 6 large eggs large eggs 6 ct
- 2 Tbsp whole milk whole milk 1 fl oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- ¾ cup fresh breakfast sausage, cooked fresh breakfast sausage 0.33 lb
- 6 slices bacon bacon 6.67 oz
- 1 cup shredded cheddar cheese shredded cheddar cheese 5 oz
- 2 Tbsp fresh chives, chopped (for garnish) fresh chives 0.21 oz
How to Make French Onion Breakfast Rolls
-
Preheat and prep the pan
Preheat the oven to 375 F and grease a 9x13 metal baking pan or line it with parchment for easy release.
-
Cook the bacon and sausage
Crisp the bacon in a skillet over medium heat, drain on paper towels, and crumble when cool.
Brown the ground breakfast sausage in the same skillet until well caramelized, then drain excess fat and set aside.
-
Soft-scramble the eggs
Whisk the eggs with the milk and a good pinch of salt and pepper.
Melt the butter in the skillet over medium-low heat and softly scramble the eggs until just set and still glossy, then take them off the heat to stop cooking.
Let the eggs cool 5 minutes so steam does not make the dough soggy.
-
Build the rolls
Unroll the two crescent dough sheets on a lightly floured board or parchment and gently roll each into roughly a 10x12 inch rectangle to even the thickness.
Evenly sprinkle the cheddar over each sheet, leaving a 1/2 inch border on the long edge furthest from you.
Distribute the sausage, soft-scrambled eggs, and crumbled bacon evenly over the cheese.
Lightly brush the far border with a little water or milk to help it seal.
-
Roll and chill
Starting from the long edge closest to you, roll each sheet up tightly into a log, keeping tension so the spirals stay snug.
Place the logs seam side down and chill in the freezer for 10 minutes to firm for cleaner slicing.
-
Slice and arrange
Using a sharp serrated knife, slice each log into 6 even rolls for a total of 12 pieces.
Arrange cut side up in the prepared pan with a little space between each roll for expansion.
-
Bake
Bake at 375 F for 18 to 22 minutes until puffed and deeply golden with cheese bubbling in the centers.
Rotate the pan halfway if your oven has hot spots, and tent loosely with foil if the tops brown too fast before the centers are done.
-
Finish and serve
Rest 5 minutes so the cheese settles, then shower with fresh chives.
Serve warm right from the pan while the spirals are still crisp and the centers are gooey.
Substitutions
- Chives -> Fresh parsley
- Swap the chives for finely chopped fresh parsley to keep the same fresh, green snap while adding a slightly earthier note that plays well with bacon and cheddar.
- Cheddar -> Gruyere or Emmental
- Use Gruyere or Emmental for that classic French onion soup vibe with a silkier melt and nutty depth that makes the spirals taste richer without turning greasy.
- Ground sausage -> Caramelized onions
- Replace the sausage with a heaping cup of deeply caramelized onions for a meatless, sweet-savory twist that stays juicy, perfumes the rolls, and leans into the French onion theme.
Tips
- Keep eggs just-set
- Pull the soft scramble off the heat while still glossy because they will cook again in the oven and finish perfectly tender.
- Cool your fillings
- Warm fillings steam the dough and cause soggy bottoms, so give the eggs and meats a few minutes to cool before rolling.
- Chill before slicing
- A 10 minute freezer rest firms the logs so you get neat spirals instead of mashed layers when you cut.
- Use metal or cast iron
- Bake in a metal pan or preheated cast iron for better heat conduction and crispier edges than you will get from glass.
- Season smart
- Taste a bit of the sausage and bacon first, then salt the eggs accordingly so the overall roll lands perfectly seasoned instead of salty.
- Seal the seam
- A light brush of water or milk on the border and placing the seam side down in the pan keeps each roll from uncoiling while baking.
Nutrition Facts *
| Energy | 340 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 26 | g |
| Carbohydrates | 2 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent soggy rolls?
- Cool the eggs and meats before assembling, avoid overfilling, bake on metal for better browning, and leave a little space between rolls so moisture can escape.
- My centers are doughy while the tops are browned. What should I do?
- Lower the oven to 350 F, tent with foil, and continue baking 5 to 8 minutes so the heat penetrates without over-browning the tops.
- Can I assemble these ahead?
- Yes, build the logs, wrap tightly, and refrigerate up to 12 hours or freeze up to 1 month; slice from chilled, adding 3 to 5 minutes to the bake time if very cold.
- Can I bake them in an air fryer?
- Yes, arrange 3 to 4 rolls in the basket on parchment and air fry at 350 F for 8 to 12 minutes until golden and cooked through, working in batches.
- How do I reheat leftovers?
- Reheat on a sheet pan at 325 F for 8 to 10 minutes to recrisp the dough and remelt the cheese without drying the centers.
Serving Suggestions
Gruyere plus a spoon of caramelized onions will swing these straight into French onion soup territory, and a swipe of Dijon on the plate adds a sharp little kiss that wakes everything up.
Pair with a simple arugula salad and strong coffee, or go bold with a Bloody Mary and a drizzle of hot honey if you like that sweet-heat against smoky bacon.
More pairings:
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