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A smartphone photo showing the cross-section of Bacon Egg and Cheese Crescent Rolls with soft scrambled eggs and crispy bacon.

Bacon Egg and Cheese Crescent Rolls: The Ultimate Flaky Breakfast Pastry

These Bacon Egg and Cheese Crescent Rolls feature golden-brown, buttery pastry stuffed with soft-scrambled eggs, crispy bacon, and melted sharp cheddar. A perfect handheld breakfast that is visually stunning and incredibly delicious for any brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 can (8oz/225g) Refrigerated Crescent Roll Dough Preferably 'Original' for maximum flakiness
  • 4 large Eggs Beaten well
  • 1 tbsp (15ml) Heavy Cream Or whole milk
  • 6 slices Bacon Cooked until crispy and crumbled
  • 1 cup (115g) Sharp Orange Cheddar Cheese Shredded
  • 2 tbsp (30g) Unsalted Butter Melted
  • 1/4 tsp Salt and Pepper To taste

Equipment

  • 1 Non-stick Skillet Used for soft-scrambling the eggs.
  • 1 Baking Sheet Line with parchment paper for best results.
  • 1 Pastry Brush To apply the melted butter glaze.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Cook the bacon in a skillet or oven until very crispy, then crumble into small pieces.
  2. Whisk eggs with heavy cream and salt. In a non-stick skillet over medium-low heat, scramble until 'soft' and slightly glossy. Remove from heat immediately.
  3. Unroll crescent dough triangles. Place a spoonful of eggs, a sprinkle of bacon, and cheddar on the wide end. Roll up toward the point and place on the baking sheet.
  4. Brush the tops of the rolls with melted butter. Bake for 12-15 minutes until the pastry is golden-brown and the cheese is melted.

Notes

Use cold dough directly from the fridge for the best flaky layers.
Ensure the bacon is very crispy so it doesn't get soft inside the pastry.