Bacon, Egg, and Cheese Breakfast Sandwiches

Recipe Ingredients

These sandwiches are filled with all your breakfast favorites! You’ll just need a few simple ingredients.

Pillsbury™ Original Crescent Rolls: These create a tender, flaky wrap for the fillings, so no slicing or toasting needed.

Scrambled Eggs: The fluffy protein layer that keeps the sandwich filling hearty and satisfying. When you scramble the eggs, make sure they’re cooked through, not soggy—otherwise, they will make the dough soggy.

Cheddar Cheese: Adds melty, creamy richness and that iconic breakfast sandwich flavor. If you don’t have cheddar on hand, you can swap in any other easy-to-melt variety: Pepper Jack, Monterey Jack, Swiss, or Havarti are all tasty options.

Bacon: This adds a smoky, salty flavor that’s essential to a classic breakfast sandwich. If you don’t want to fuss with cooking bacon, you can substitute 1/2 cup imitation bacon bits. One Pillsbury member said they used bacon crumbles from their local club store. You can also skip the bacon if you don’t eat meat.

Other Ingredients You’ll Need: You can brush the tops of the sandwiches with a beaten egg before baking for deeper browning. Also, you can add cracked black pepper to season the eggs.

How to Make Bacon, Egg, and Cheese Breakfast Sandwiches

Here’s a brief overview of what you’ll need to do to make these easy crescent breakfast sandwiches—keep scrolling for the complete recipe.

1. Prep the Dough

Unroll your crescent dough and separate it into triangles.

2. Add the Fillings

Top each triangle with scrambled eggs, cheddar cheese, and crumbled bacon. We found that adding them in this order helps the cheese and bacon stick to the scrambled egg, so they’re easier to roll up. Using our fingers to put the fillings on the dough also helped keep everything in place.

3. Roll and Shape

Loosely roll up each dough triangle around the fillings. It’s okay if a little bit spills out when you’re rolling it. That’s normal! We love it when the extra bits of cheese bake on the baking sheet and get crispy on the edges.

4. Brush and Season

Brush with beaten egg for shine, then sprinkle cracked black pepper for extra flavor.

5. Bake and Enjoy

Bake at 350°F for 18 to 20 minutes or until the crescents are puffed and deep golden brown.

How to Store (and Reheat) Bacon, Egg, and Cheese Breakfast Sandwiches

Leftovers reheat beautifully, making them great for grab-and-go breakfasts during the week.

Refrigerator Storage

You can keep leftover breakfast sandwiches in an airtight container in the fridge for up to 3 days. Be sure to store leftovers within 2 hours of finishing preparation.

Freezer Storage

We wouldn’t recommend storing Bacon, Egg, and Cheese Breakfast Sandwiches in the freezer, because the crescent dough can become dense and soggy when thawed.

Reheating

Microwave individual sandwiches on High for 1 to 2 minutes or until reheated to 165°F. You could also place several sandwiches on a baking sheet, cover the pan with foil, and reheat in a 350°F oven for about 10 minutes or until 165°F.