French Onion Breakfast Rolls
43 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 18 min | 43 min |
Introduction
These French Onion Breakfast Rolls turn classic breakfast favorites into a buttery, pull-apart treat everyone will fight over.
The crescent dough bakes up soft and golden around layers of eggs, sausage, bacon, and melty cheddar cheese.
They are perfect for lazy weekend brunch, holiday mornings, or any time you need an easy, crowd-pleasing breakfast.
Ingredients (8 servings)
Ingredients
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How to Make French Onion Breakfast Rolls
-
Preheat oven and prepare pan
Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper or lightly grease it.
-
Cook sausage and bacon
Cook the ground breakfast sausage in a skillet over medium heat, breaking it up, until browned and cooked through.
Drain excess fat, then transfer the sausage to a plate to cool slightly.
Cook the bacon until crisp, pat dry with paper towels, then crumble into bite-size pieces.
-
Whisk and softly scramble the eggs
In a medium bowl, whisk the eggs with the milk and a pinch of salt and pepper, if you like.
Melt the butter in a nonstick skillet over medium-low heat.
Add the egg mixture and cook, stirring gently, until the eggs are just softly scrambled and slightly wet.
Remove the skillet from the heat so the eggs do not overcook in the oven.
-
Prepare the crescent dough sheets
Unroll both crescent dough sheets on a lightly floured surface and press any seams together to form two large rectangles.
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Fill and roll the logs
Spread the scrambled eggs evenly over each dough rectangle, leaving a 1-inch border on the long sides.
Sprinkle the cooked sausage, crumbled bacon, and shredded cheddar evenly over the eggs.
Starting from a long side, roll each rectangle up tightly into a log, similar to a jelly roll.
Pinch the seam and the ends to seal so the filling stays inside while baking.
-
Slice and bake the rolls
Use a sharp knife to slice each log into about 1-inch thick rolls.
Arrange the rolls cut-side up on the prepared baking sheet, leaving a little space between each one.
Bake for 15 to 18 minutes, or until the dough is deep golden and the cheese is melted and bubbly.
-
Garnish and serve
Remove the rolls from the oven and let them cool for 5 minutes so the filling can set slightly.
Sprinkle the warm rolls with the chopped fresh chives and serve right away.
Substitutions
- Chives -> Fresh parsley
- Fresh parsley keeps the pretty green garnish and adds a mellow, herbal flavor instead of that mild onion note from chives.
- Cheddar cheese -> Gruyere cheese
- Gruyere melts beautifully and brings a nutty, slightly sweet flavor that feels very classic French onion soup inspired.
- Pork breakfast sausage -> Chicken or turkey breakfast sausage
- Chicken or turkey sausage still gives you savory, juicy bites but trims some richness for a lighter breakfast roll.
Tips
- Stop scrambling while eggs are still soft
- Pull the eggs off the heat when they look slightly underdone, since they will finish cooking inside the rolls.
- Chill the filled logs for cleaner slices
- If you have time, refrigerate the filled dough logs for 10 minutes, which firms them and makes slicing easier.
- Work with cool dough, not warm
- Leave the crescent dough in the fridge until just before assembling, so it stays easier to unroll, fill, and roll.
- Line the pan to catch cheesy drips
- Parchment helps keep any bubbling cheese from sticking, so the rolls lift off easily with their edges intact.
- Reheat in the oven for best texture
- Warm leftover rolls at 325°F for about 10 minutes, which crisps the dough again without drying the filling.
Nutrition Facts *
| Energy | 922 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 42 | g |
| Carbohydrates | 109 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I assemble these rolls ahead of time?
- Yes, you can assemble the logs, cover tightly, and refrigerate overnight. Slice and bake straight from the fridge, adding a few minutes.
- My rolls opened up while baking. What went wrong?
- That usually means the dough was not rolled tightly enough, or the seam and ends were not well sealed. Next time, pinch the seams firmly and place each slice seam-side down on the baking sheet.
- How do I keep the bottoms from getting soggy?
- Make sure the sausage and bacon are fully cooked and well drained, so extra fat does not pool under the rolls. Bake on the middle oven rack and move the rolls to a cooling rack as soon as they come out.
- Can I freeze these breakfast rolls?
- Yes, bake the rolls completely, cool them, then freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen at 325°F until hot in the center, about 15 to 20 minutes.
- Can I make this without bacon?
- You can simply leave the bacon out, or replace it with more sausage if you want extra meatiness. For a lighter twist, add sautéed bell peppers or spinach instead.
Serving Suggestions
These French Onion Breakfast Rolls bring cozy brunch vibes, especially paired with a simple green salad or fresh berries.
For stronger French onion vibes, use Gruyere instead of cheddar and tuck in a spoonful of caramelized onions per roll.
Serve them warm on a big platter so everyone can grab a roll and enjoy that cheesy, savory center.
More pairings:
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