The beauty of this Bacon, Egg, and Cheese Roll lies in its simplicity and versatility. A crispy, flaky puff pastry encases creamy scrambled eggs, crunchy bacon, and melted cheddar cheese, creating a handheld breakfast that’s perfect for on-the-go mornings or a casual weekend brunch. Each bite brings a contrast of textures—the buttery layers of pastry and the rich, savory filling. Whether you’re whipping this up for a special breakfast or as a make-ahead meal, this roll is sure to become a favorite comfort food that everyone will love.
Ingredients:
- 6 strips of bacon
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1 tbsp butter
- 1 sheet puff pastry (thawed if frozen)
- 1 tbsp milk (for egg wash)
- Salt and pepper, to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- Fresh chives or parsley (optional for garnish)
Instructions:
- Prepare the Bacon:
Preheat the oven to 400°F (200°C). Lay the bacon strips on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until crispy. Once done, transfer the bacon to a plate lined with paper towels to drain excess grease. Let cool, then crumble the bacon into small pieces. - Cook the Eggs:
While the bacon is cooking, whisk together the eggs in a bowl. Season with salt, pepper, garlic powder, and onion powder. Heat a nonstick skillet over medium heat and add the butter. Once melted, pour in the egg mixture and cook, stirring constantly, until the eggs are scrambled and cooked through. Remove the eggs from the heat and mix in the cream cheese to make them extra creamy. - Assemble the Roll:
Roll out the puff pastry sheet on a floured surface to smooth it out and stretch it slightly. Spread the scrambled eggs evenly over the pastry, leaving a small border around the edges. Sprinkle the crumbled bacon over the eggs, followed by the shredded cheddar cheese. - Roll It Up:
Starting from one side, carefully roll the puff pastry like a jelly roll, keeping the filling intact. Once rolled, pinch the seam together to seal the roll. Place the roll seam-side down on a baking sheet lined with parchment paper. - Egg Wash:
In a small bowl, whisk together 1 egg and 1 tablespoon of milk to create an egg wash. Brush the surface of the pastry roll with the egg wash to give it a golden, shiny finish. - Bake the Roll:
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed. Remove from the oven and let cool slightly before slicing. - Serve:
Garnish with chopped chives or parsley if desired, and serve warm. Enjoy this savory and flaky breakfast roll with a side of fresh fruit or your favorite coffee.
