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
Scale
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
