Savory Breakfast Rolls Drizzled With Béarnaise Recipe
There’s something downright magical about pulling a tray of Savory Breakfast Rolls Drizzled With Béarnaise fresh from the oven. Imagine flaky pastry wrapped around cheesy scrambled eggs, crisp bacon or sausage, and a golden drizzle of velvety Béarnaise sauce—a combination that brings together all the best breakfast flavors with a French-inspired twist. Whether you’re hosting an elegant brunch or just want to elevate your weekend breakfast, these rolls are the kind of showstopper that always gets asked for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Savory Breakfast Rolls Drizzled With Béarnaise are simple, but every single one matters for the final flavor and texture. From the richness of the eggs to the freshness of the herbs, each component plays a delicious role in creating these irresistible rolls.
- Olive oil: Adds a subtle richness to sautéed onions and helps the sausage or bacon bits crisp up perfectly.
- Breakfast sausage or bacon: Provides a savory, meaty bite—choose your favorite or even try a plant-based alternative for a vegetarian spin.
- Finely diced onion: Brings sweetness and depth to the filling, rounding out the flavors beautifully.
- Large eggs: The star of the filling, eggs bind everything together and offer that classic breakfast taste.
- Whole milk: Makes the eggs extra fluffy and creamy.
- Salt and pepper: Essential for seasoning and bringing all the flavors to life.
- Shredded cheddar cheese: Melts into gooey perfection, lending a sharp, comforting flavor.
- Puff pastry or crescent roll dough: Forms the buttery, flaky wrap that holds all the goodness inside.
- Chopped fresh parsley (optional): Adds a pop of color and a fresh herbal note if you like a little garnish.
- Egg yolks (for Béarnaise): Make your sauce luxuriously creamy and rich.
- White wine vinegar: Provides tang and balance in the Béarnaise sauce.
- Fresh lemon juice: Brightens the sauce and cuts through the richness.
- Finely chopped shallot: Gives the Béarnaise a subtle sweetness and complexity.
- Chopped fresh tarragon: The classic herb for Béarnaise, tarragon’s unique flavor is what makes the sauce sing.
- Unsalted butter, melted: Emulsifies into the sauce for a silky finish.
- Salt and white pepper: Season the Béarnaise sauce to perfection without overpowering the delicate flavors.
How to Make Savory Breakfast Rolls Drizzled With Béarnaise
Step 1: Sauté the Onion and Prepare the Meat
Start by preheating your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat and add the finely diced onion. Sauté until the onion is translucent and fragrant—you’ll know it’s ready when your kitchen smells amazing. Add your cooked sausage or bacon and stir everything together so the flavors meld. This forms the hearty foundation of your Savory Breakfast Rolls Drizzled With Béarnaise.
Step 2: Whisk and Scramble the Eggs
In a medium bowl, whisk together the eggs, whole milk, salt, and pepper. Pour this mixture into the skillet with the onion and meat. Gently scramble over medium-low heat, stirring just until the eggs are set but still soft. Remove the pan from the heat and stir in the shredded cheddar cheese, letting it melt into the eggs for maximum creaminess.
Step 3: Assemble and Slice the Rolls
On a lightly floured surface, roll out your puff pastry or crescent dough into a rectangle. Spread the egg and sausage mixture evenly across the dough, leaving a small border around the edges. Starting at one long side, roll the dough up tightly into a log. Slice into 1 to 1.5-inch pieces—these will become your beautiful breakfast rolls.
Step 4: Bake Until Golden
Arrange the rolls cut-side up on a parchment-lined baking sheet, leaving space between each one. Bake in your preheated oven for 15 to 18 minutes, or until the rolls are puffed and golden brown. The aroma at this point is nearly impossible to resist!
Step 5: Make the Béarnaise Sauce
While your rolls bake, make the Béarnaise sauce. In a heatproof bowl set over simmering water (or a double boiler), whisk together the egg yolks, white wine vinegar, lemon juice, shallot, and half the tarragon. Keep whisking until the mixture thickens slightly. Then, slowly drizzle in the melted butter, whisking constantly until the sauce is thick and creamy. Stir in the remaining tarragon, and season with salt and white pepper to taste. This rich, tangy sauce is your secret weapon for finishing the Savory Breakfast Rolls Drizzled With Béarnaise.
Step 6: Drizzle and Garnish
Once the rolls are baked, transfer them to a serving platter. Drizzle the warm Béarnaise sauce generously over each roll, letting it cascade into the crevices. If you love a little extra freshness, sprinkle with chopped parsley. Now you’re ready to serve a breakfast that looks like it came from your favorite brunch spot!
How to Serve Savory Breakfast Rolls Drizzled With Béarnaise
Garnishes
A sprinkle of fresh parsley or extra chopped tarragon on top not only adds color but also a fragrant, herbal finish that perfectly complements the richness of the sauce. For a touch of visual flair, a light dusting of cracked black pepper does wonders too.
Side Dishes
These Savory Breakfast Rolls Drizzled With Béarnaise pair beautifully with crisp mixed greens tossed in a light vinaigrette, or a simple fruit salad for brightness. For a heartier meal, serve alongside roasted potatoes or a cool cucumber salad.
Creative Ways to Present
Arrange the rolls in a circular pattern on a large platter and drizzle the Béarnaise in a fun zigzag. Or, serve each roll in a small ramekin with a little extra sauce on the side for dipping. For brunch parties, offer a toppings bar with fresh herbs, diced tomatoes, or a sprinkle of chili flakes so guests can customize their rolls.
Make Ahead and Storage
Storing Leftovers
If you have any Savory Breakfast Rolls Drizzled With Béarnaise left, simply let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Keep the Béarnaise sauce separate for best results.
Freezing
You can freeze the un-sauced baked breakfast rolls by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. They’ll keep well for up to a month. Béarnaise sauce doesn’t freeze well, so make that fresh when ready to serve.
Reheating
To reheat, place the rolls on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until warmed through and crisp. Reheat Béarnaise gently in a bowl over simmering water, whisking if it needs to come back together.
FAQs
Can I use ham or a vegetarian filling instead of sausage or bacon?
Absolutely! Ham or a plant-based sausage work beautifully in Savory Breakfast Rolls Drizzled With Béarnaise. Just make sure your filling is cooked and not too watery before assembling.
Can I make the rolls ahead and bake later?
You can assemble the rolls and refrigerate them (covered) overnight. Bake them fresh in the morning for the best texture and flavor. Hold off on making the Béarnaise until just before serving.
What if I don’t have puff pastry?
Crescent roll dough is a great substitute and gives the rolls a slightly different, but equally delicious, texture. Just roll out the dough into a rectangle as you would with puff pastry.
Is there a trick to making Béarnaise sauce creamy and not curdled?
The key is gentle, consistent heat and steady whisking. If you go slow while adding the butter and keep whisking, your Béarnaise will turn out silky smooth every time.
Can I make a lighter version of this recipe?
For a lighter take, use turkey sausage, reduced-fat cheese, and substitute milk with a plant-based alternative. The rolls will still be flavorful and satisfying!
Final Thoughts
If you’re ready to wow your friends and family at your next breakfast or brunch, give these Savory Breakfast Rolls Drizzled With Béarnaise a try. They’re comforting, elegant, and full of flavor—just the kind of dish that turns an ordinary morning into something memorable. Enjoy every bite!
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Savory Breakfast Rolls Drizzled With Béarnaise Recipe
- Total Time: 45 minutes
- Yield: 8 rolls 1x
- Diet: Non-Vegetarian
Description
These Savory Breakfast Rolls drizzled with a rich Béarnaise sauce are a delightful brunch treat combining flaky puff pastry with a cheesy, sausage-egg filling. Enhanced with fresh herbs and a creamy sauce, they make an elegant yet comforting start to your day.
Ingredients
For the Rolls
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 1/2 cup finely diced onion
- 6 large eggs
- 1/4 cup whole milk
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1 sheet puff pastry or crescent roll dough
- 1 tablespoon chopped fresh parsley (optional)
For the Béarnaise Sauce
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1 tablespoon chopped fresh tarragon, divided
- 1/2 cup unsalted butter, melted
- Salt and white pepper to taste
Instructions
- Prepare the Filling: Preheat your oven to 375°F (190°C). Heat olive oil in a skillet and sauté the diced onion until translucent. Add the cooked and crumbled sausage or bacon to the skillet and stir to combine.
- Cook the Eggs: In a bowl, whisk together the eggs, whole milk, salt, and pepper. Pour this mixture into the skillet with the sausage and onions and scramble gently until the eggs are just set. Remove from heat and stir in the shredded cheddar cheese.
- Assemble the Rolls: Roll out the puff pastry or crescent dough into a rectangle on a lightly floured surface. Spread the egg and sausage mixture evenly over the dough, leaving a small border around the edges. Starting from one long side, roll the dough tightly into a log. Slice into 1 to 1.5 inch pieces and arrange them cut-side up on a parchment-lined baking sheet.
- Bake the Rolls: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes until the rolls are golden brown and puffed.
- Prepare the Béarnaise Sauce: In a heatproof bowl set over gently simmering water (or a double boiler), combine the egg yolks, white wine vinegar, lemon juice, shallot, and half of the chopped tarragon. Whisk constantly until the mixture thickens slightly.
- Incorporate Butter: Slowly drizzle in the melted butter while whisking vigorously to create a thick and creamy sauce. Remove from heat and stir in the remaining tarragon. Season with salt and white pepper to taste.
- Serve: Drizzle the warm Béarnaise sauce over the freshly baked breakfast rolls. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- You can substitute ham or plant-based sausage to customize the filling to your taste or dietary needs.
- Prepare the Béarnaise sauce just before serving to maintain its creamy texture and freshness.
- Leftover rolls reheat well in an oven or air fryer, maintaining crispiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 1g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg
