This is the kind of breakfast that makes mornings easier and more exciting. Warm, cheesy, savory, and packed with protein, these Crescent Roll Breakfast Bakes hit when you want something filling without overthinking it.
If you’re tired of sweet breakfasts or skipping protein early in the day, this one delivers. Fluffy eggs, savory sausage and ham, and melty cheddar are rolled into golden crescent dough for a breakfast that actually holds you over.
They’re perfect for meal prep, busy mornings, or feeding a hungry crew without living in the kitchen. Make them once, reheat when needed, and breakfast is handled.
Let’s get cooking!
Crescent Roll Breakfast Bake
Servings: 8 (1 Serving = 2 Rolls)
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ingredients:
6 Large Eggs
2 Tbsp Red Bell Pepper, Finely Diced
1 Tbsp Milk
1/4 Tsp Black Pepper
2 (8-Oz) Cans Crescent Dough Sheets
1/3 Cup Whipped Chive And Onion Cream Cheese
8 Oz Lean Ground Breakfast Sausage
6 Oz Cooked Ham, Diced
2 Cups Reduced-Fat Shredded Cheddar Cheese
Directions:
For this recipe, you’ll need:
• Skillet
• Mixing Bowl
• Whisk
• Spatula Or Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Sharp Knife
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Heat a skillet over medium heat. Add the ground breakfast sausage and cook for 5–7 minutes, breaking it up as it cooks, until fully browned and cooked through. Transfer to a plate and set aside.
3. In a mixing bowl, whisk together the eggs, milk, black pepper, and diced red bell pepper until fully combined.
4. Using the same skillet over medium heat, add the egg mixture and cook, stirring gently, until the eggs are just set and still slightly glossy, about 3–4 minutes. Remove from heat.
5. Lay both crescent dough sheets flat on a lightly floured surface.
6. Spread the whipped chive and onion cream cheese evenly over each dough sheet.
7. Evenly layer the scrambled eggs, cooked sausage, diced ham, and shredded cheddar cheese over the dough.
8. Starting from the long edge, roll each dough sheet tightly into a log.
9. Place the logs in the freezer for 10 minutes to firm up for easier slicing.
10. Using a sharp knife, slice each log into 4 equal pieces, creating 8 total rolls.
11. Arrange the rolls cut-side down on the prepared baking sheet.
12. Bake for 15–20 minutes, or until the crescent dough is golden brown and the cheese is melted.
13. Remove from the oven and allow to cool slightly before serving.
Macros Per Serving:
Calories: 402
Protein: 27g
Carbs: 31g
Fat: 19g
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