Dairy-Free Egg and Ham Breakfast Rolls
Start your morning with a delicious twist on a classic breakfast sandwich: Dairy-Free Egg and Ham Breakfast Rolls! These golden, flaky crescent rolls are stuffed with tender scrambled eggs, savory diced ham, and flavorful green onions, making them the perfect grab-and-go meal. Crafted with dairy-free crescent dough and enriched with almond milk, this recipe caters to those seeking lactose-free options without compromising on taste. Ready in just 25 minutes, with minimal prep and bake time, these breakfast rolls are ideal for busy mornings or casual brunches. Customize with a splash of hot sauce for a spicy kick, and serve warm for a comforting, protein-packed treat that’s easy to love. A must-try for anyone searching for quick and simple dairy-free breakfast recipes!
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Recipe Information
Ingredients
- 8 pieces Dairy-free crescent roll dough
- 5 pieces Large eggs
- 2 tablespoons Unsweetened almond milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
- 1 cup Cooked ham, diced
- 0.5 cup Green onions, chopped
- to taste Hot sauce (optional)
Instructions
Preheat the oven to 375°F (190°C).
Unroll the dairy-free crescent roll dough and separate it into 8 triangles on a baking sheet lined with parchment paper.
In a medium mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet.
Cook the eggs, stirring frequently to scramble, until they are just set and slightly glossy, about 4-5 minutes. They will cook a bit more in the oven, so avoid overcooking.
Remove the skillet from the heat and gently fold in the diced ham and chopped green onions into the scrambled eggs.
Place a spoonful of the egg, ham, and onion mixture onto the wide end of each crescent dough triangle.
Roll up each crescent, starting from the wide end and tucking the point under so that the filling is enclosed.
Arrange the rolls on the baking sheet so they are slightly apart.
Bake in the preheated oven for 8-10 minutes, or until the crescent rolls are golden brown and cooked through.
Transfer to a wire rack to cool slightly. Serve warm, optionally drizzled with hot sauce to taste.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 21.6 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
