Easy breakfast roll-ups are perfect for when you have guests over or need to make a quick meal to feed the family. This recipe for Corned Beef Hash Breakfast Roll-Ups is easy to whip up and perfect for a weekend breakfast. It features crescent rolls filled with scrambled eggs, corned beef hash, and cheese. The top of each roll is brushed with a mixture of egg yolk and sour cream that yields a gorgeous golden color once baked. These hearty breakfast roll-ups are sure to be loved by all!
This post is sponsored by Hormel. All opinions are my own.
The inspiration for today’s recipe comes from my late Godfather. Well, he was more like an adopted grandpa. He and his wife took my mom in when I was just a newborn. She was a struggling teen mom and this generous family helped her get back on her feet. And they loved to babysit me.
I spent so much time with them during my early years of life that I began to look up to them as if they were family, hence why we dubbed them Godmother and Godfather.
I loved my Godfather so much that I wanted to eat everything he ate and that man loved corned beef hash. He ate it almost every morning with a side of eggs and toast. At the time, his wife owned a little café down the street from their house. They offered mom a job there which was perfect because I would spend the day hanging out with my Godfather and he would take me to the café to visit mom while we shared a plate of corned beef hash and eggs.
Food has a way of bringing people together and creating memories that last a lifetime. When Hormel asked me to create two easy and convenient breakfast recipes using MARY KITCHEN® Corned Beef Hash I knew one would have to be based around my Godfather’s favorite breakfast.
I think Hormel Mary Kitchen Corned Beef Hash is a great staple for any breakfast recipe. It’s so easy to dress it up and turn it into a hearty meal for the entire family.
I know it can be a challenge to get breakfast on the table when you have a large family to feed or have a house full of overnight guests. While you could make your own corned beef hash from scratch, using Hormel Mary Kitchen Corned Beef Hash instead saves you loads of time.
Easy corned beef hash breakfast roll-ups
All you need to make these corned beef hash breakfast roll-ups is refrigerated crescent rolls, Mary Kitchen Corned Beef Hash, eggs, and some cheese. These very few ingredients yield so much flavor.
These buttery crescent rolls stuffed with scrambled eggs, corned beef hash, and melty cheese are sure to fill everyone’s belly and keep them satisfied until lunch!
Be sure to stay tuned for the second recipe I created using Hormel Mary Kitchen Corned Beef Hash. It’ll be up in just a couple days!
Corned Beef Hash Breakfast Roll-ups
- 1 (15 ounce) can Hormel MARY KITCHEN® Corned Beef Hash
- 1 tablespoon unsalted butter
- 3 large eggs lightly beaten
- 1 (8 ounce) can refrigerated crescent rolls
- 4 slices American cheese cut in half
- 1 egg yolk
- 1 tablespoon sour cream
- ground pepper to taste
- fresh parsley chopped, for garnish
In a medium skillet, cook the corned beef hash according to the directions on the can.
Melt the butter in a separate skillet over high heat. Add the eggs and reduce heat to low. Continue cooking, stirring occasionally, until the eggs are cooked through.
Preheat the oven to 350°F. Unroll the crescent rolls and separate the triangles. Place a half slice of cheese on each triangle. In a medium bowl mix the eggs and corn beef hash until well combined. Divide the mixture among the triangles, placing spoonfuls on top of the cheese slices. Roll the triangles up following the directions on the can. Place them 2 inches apart on an ungreased baking sheet.
In a small bowl, stir the egg yolk and sour cream together until well blended. Brush the mixture on top of each crescent roll. Sprinkle pepper over each one.
Bake for 15-18 minutes or until golden brown. Sprinkle with fresh parsley if desired.
Make ahead tip: Wrap baked roll-ups individually with plastic wrap, place e them in zip-top freezer bags, and store them in the freezer. They should keep for up to 2 months. Thaw them overnight and bake for about 5-10 minutes, give or take, in a 350°F oven.
This recipe can easily be doubled if you are feeding a larger group of people.