Breakfast Sushi Burrito

We all know the breakfast burrito, but it’s time to introduce the Breakfast Sushi Burrito! This yummy take on a classic is so fun to eat, especially for the kids. My Breakfast Sushi Burrito is cut into sushi-sized pieces and served on a big platter that mimics the look of sushi from a restaurant. I use store-bought crescent dough stuffed with eggs, bacon, and cheese, making it a quick and stress-free breakfast for the family. This Breakfast Sushi Burrito is scrumptious and a joy to eat!

Other Recipes Similar to Breakfast Sushi Burrito:

Southwest Breakfast Casserole with Ham

Turkey Sausage Make Ahead Breakfast Casserole Recipe

Tasty Stuffed Pepper Breakfast

Apple Pie Healthy Oatmeal Bars Recipe

Can I Substitute the Ingredients in a Breakfast Sushi Burrito?

Yes, although any substitutions can change the final nutrition breakdown at the end of this recipe. By using ingredients that are not reduced-fat, for example, will change the dietary numbers.

You may also substitute bacon for sausage, or omit the meat completely. Want a vegetarian breakfast option instead? Try my Smoothie Bowl Recipe.

Ingredients to make a Breakfast Sushi Burrito:

• 8 slices center-cut bacon
• 1 can reduced-fat crescent rolls
• 4 eggs
• ⅛ teaspoon black pepper
• ¼ cup reduced-fat shredded cheddar cheese

How to make a Breakfast Sushi Burrito:

Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a cooling rack on top of the foil. Lay the bacon strips on the rack and bake for 8-10 minutes, until almost crispy. Lower the oven temperature to 350° F and lay out a second baking sheet, lined with parchment paper or a silicone baking mat.

Roll out the crescent rolls and press the seams together, then set aside.

In a small mixing bowl, whisk the eggs together. Heat a nonstick skillet over medium heat and coat it with nonstick cooking spray. Scramble the eggs for 2-3 minutes, or until cooked, and season with black pepper. Remove from the heat to cool slightly.

When the bacon is cool enough to touch, lay the slices side by side on the rolled out crescent roll, perpendicular to the long edge. Sprinkle the cheese evenly over the whole surface, then spread the eggs over the cheese.

Starting at the long edge of the crescents, begin rolling up the crescents evenly, ending with seam side-down.

Bake for 10 minutes, until slightly golden. Allow to rest for 5 minutes, then slice into 18 (1-inch) sushi pieces.