Making this dish was actually the first time I ever put goat cheese in scrambled eggs…and wow it is really good! It’s not over powering and the chives and bacon really compliment it.

And these warm, flaky crescents are just so comforting to bite into! Who doesn’t love a good flaky roll!? If you’ve got a killer scratch made crescent roll recipe, by all means, use it! But if you’re not a baker, and looking for a simple and quick breakfast treat grab that refrigerator dough! In this recipe I used these new “bigger” rolls rather than the originals, and I could tell a difference and would recommend using the larger ones since you’re stuffing them full of goodies.

Sprinkled on top is everything bagel seasoning from Trader Joes. I LOVE it and use it often. If you do not have a pre-packaged seasoning mix you can easily make your own to store and have on hand. Check out the recipe notes below for the ingredients!

These are such a fun take on all your breakfast favorites, and perfect for a brunch gathering or if you’re hosting guests! Hope you enjoy!

Goat Cheese Scrambled Eggs and Bacon Stuffed Crescent Rolls

Servings 8 rolls

Author Laura Doerr

Ingredients

1 pkg refridgerated dough crescent rolls 8 count
4 slices bacon
6 eggs
1/4 cup milk
1/8 tsp onion powder
1 tbsp fresh chives chopped
2 oz crumbled goat cheese
salt and pepper
1/2 tbsp everything bagel seasoning

Instructions

Preheat oven to 350 degrees.
Dice up the raw bacon slices, and cook over medium-high heat in a small skillet until crispy. Drain on a paper towel and set aside.
In a medium bowl, whisk together the eggs, milk, onion powder, and salt and pepper. Preheat a medium non-stick skillet over med heat. If you do no have a non-stick pan, spray a skillet with non-stick cooking spray. Pour the egg mixture into the skillet and cook slowly over medium heat, stirring occasionally with a spatula. Once the eggs are starting to set, but still runny, stir in the chives, cooked bacon, and crumbled goat cheese. Continue to cook until eggs are cooked through. Remove from heat.
Unroll the crescent rolls onto a large workspace or cutting board. Divide the egg mixture into 8 equal sections so that you are adding the same amount into each crescent roll. Spoon the egg mixture onto the largest part of the crescent. Tuck and roll tightly, keeping the filling stuffed in as much as possible. Place roll onto a large non-stick baking sheet pan. Continue with the remaining rolls.
Sprinkle the top of each roll lightly (a little goes a long way) with the everything bagel seasoning. Bake for 13-15 minutes or until golden brown and crispy on the edges. Great served with hot sauce and avocado!

Recipe Notes

I found that there are now "bigger" crescent rolls which are the ones that I used. They just get a little bigger and fluffier than the original. They work nice since you are stuffing them.

I use pre-made everything bagel seasoning from Trader Joes. If you do not have a pre-made store bought variety you can easily make your own, and is great on toast, eggs, avocado, and more!