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You ever have one of those mornings where everything’s running late, you’re holding your coffee like a lifeline, and someone’s yelling from the back of the house asking where their shoes are—again?
Yeah. That used to be every morning at our place.
That’s exactly why these Grab-and-Go Breakfast Rolls are now a non-negotiable part of my weekly routine. I started making them during one of those chaotic back-to-school weeks, when cereal just wasn’t cutting it and everyone was grumpy by 9 a.m. (including me).
First batch came out golden, cheesy, and just barely holding it all together—kind of like me that week. But then everyone loved them. Like, “grabbed two on the way out and didn’t complain once” loved them. And now? Well, I just keep a batch in the fridge at all times. It’s like breakfast insurance.
Let’s make your mornings a little easier too, shall we?
So What Makes These So Darn Good?
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Fast. 20 minutes, no fuss. Yes, really.
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Hearty. These aren’t little snacks—they’re real food that’ll hold you over ’til lunch.
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Melty, cheesy comfort in every bite. Enough said.
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Portable. Toss one in a napkin and out the door you go.
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Family-friendly. Even my egg-skeptical teenager didn’t blink.
What You’ll Need (and What You Can Swap)
Here’s the basic cast of characters. Nothing fancy, just good, honest fridge staples.
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2 cans crescent rolls — You know the kind. That satisfying pop when you open them? Still gets me every time.
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2 tbsp butter — For scrambling the eggs. You can use oil if you’re in a pinch, but butter makes everything just a little silkier.
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6 eggs, lightly beaten with a pinch of salt — Scramble them soft. Nobody wants rubbery eggs in a roll.
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1 lb thin-sliced ham — Deli ham works great. Leftover baked ham? Even better. Bacon or turkey slices are fair game.
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1¾ cups shredded cheddar — Sharp cheddar is my favorite, but use what you’ve got. Pepper jack, mozzarella, or that weird blend at the back of the fridge? It’ll work.
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2 green onions, chopped — Optional, but adds a nice little zing. Or use chives if that’s what’s on hand.
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Everything bagel seasoning — This one’s the secret weapon. Salty, crunchy, savory—don’t skip it if you can help it.
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Salt & pepper — Just a little for the eggs.
Okay, Let’s Get Rolling
1. Preheat to 350°F.
Line two baking sheets with parchment paper. Trust me, this makes life easier later.
2. Unroll your dough.
Lay those crescent triangles out like little sun rays on the pan.
3. Scramble your eggs.
Melt the butter in a skillet, pour in your whisked eggs, and stir ‘em soft. Don’t walk away. They cook fast.
4. Build your rolls.
Start at the wide end of each triangle:
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A little ham
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A little egg
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A generous sprinkle of cheese
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A pinch of green onion
Repeat ’til all the triangles are loaded up.
5. Roll ‘em up.
Gently roll from the wide end to the point. You’ll probably lose a little filling here and there. That’s okay. This isn’t a beauty pageant.
6. Spray and season.
Light mist of cooking spray on top, then sprinkle each one with everything bagel seasoning. Be generous—it’s breakfast, not a salad.
7. Bake.
13–15 minutes. You’ll know they’re ready when they’re golden on top and the cheese is bubbling a little. Try not to burn your mouth right out of the oven (speaking from experience here).
Want to Mix It Up?
Of course you do. We’re not robots.
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Make it spicy: Add a few pickled jalapeños or use pepper jack cheese.
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Go veggie: Skip the meat and add sautéed mushrooms, spinach, or roasted red pepper.
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Kid-style: Just eggs and cheese—maybe sneak in a little ham if no one’s looking.
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Fancy brunch twist: A smear of Dijon mustard or a swipe of fig jam under the ham. I’m serious. Try it.
How to Store (Because You’ll Want Leftovers)
Let ‘em cool all the way before tucking them away. No one wants soggy rolls.
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Fridge: Airtight container, good for about 4 days.
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Freezer: Wrap in foil or put in a freezer bag. They’ll keep a month, easy.
To reheat:
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Microwave: 30 seconds if cold, 60–90 if frozen.
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Oven or toaster oven: 350°F for 6–8 minutes. Crispier outside, melty inside—worth it.
One Last Thought Before You Go
These aren’t just breakfast rolls. They’re weekday survival wrapped in flaky dough. They’re your answer to “I don’t have time” and your “something warm” when cereal feels like a punishment.
If you try them—and I hope you do—I wanna hear how it goes. Did you tweak them? Did your toddler devour three? Did you sneak one in the car on the way to work like it was a donut? Tell me all about it. Seriously. Leave a comment or tag me if you share.
And hey—if nobody’s told you today: you’re doing a great job. Go eat a warm roll and keep on keepin’ on.
Grab and Go Breakfast Rolls
Ingredients
- 2 cans refrigerated crescent rolls
- 2 tablespoons unsalted butter
- 6 large eggs, lightly beaten with a bit of salt
- 1 pound thinly sliced ham
- 1 3/4 cups shredded cheddar cheese
- 2 green onions, chopped
- Nonstick cooking spray
- Everything bagel seasoning, as needed
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- Unroll crescent dough and place individual triangle portions evenly on the prepared trays.
- In a skillet, melt butter over medium heat. Add whisked eggs and scramble. Season with salt and pepper. Transfer eggs to a plate.
- Top each crescent triangle with a bit of ham, scrambled eggs, cheddar cheese, and chopped green onions.
- Starting at the wide end of each triangle, roll up into crescent rolls. Place them seam-side down on the trays.
- Lightly spray each roll with nonstick spray and sprinkle with everything bagel seasoning.
- Bake for 13 to 15 minutes, or until golden brown and the cheese is slightly melted. Serve warm.
Notes