Dinner Shortcuts: Crescent bacon, egg and cheese sandwiches

Brandy O'Neill

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Some days you just want breakfast for dinner. This is the dish for you! Crescent rolls, egg, cheese and of course bacon.

Crescent bacon, egg and cheese sandwiches

It's the morning and you're tired. These simple little sandwiches are perfect for an on-the-go morning snack or even as a light lunch option. We used freshly baked crescent rolls, scrambled eggs, sharp cheddar and crispy bacon to create the perfect way to start the day.

Crescent bacon, egg and cheese sandwiches

Yields 8 small crescent sandwiches


  • 8 store-bought mini-crescent rolls (found in the bakery section) 
  • 1 tablespoon unsalted butter
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 4 slices sharp cheddar cheese, cut in half
  • 4 slices crispy cooked bacon, cut in half


  1. Cut mini-crescent rolls almost in half. Leave just a little piece still connected, and set aside.
  2. In a skillet over medium heat, add 1 tablespoon unsalted butter. Let the butter melt and pour in beaten eggs. Season with desired amount of salt and pepper.
  3. Move the eggs around in the pan until they are fully cooked and scrambled. Remove from heat.
  4. Add the cheese slices to the rolls, top with hot scrambled eggs and half a piece of bacon.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.