Sunday, November 18, 2012

Stuffed Breakfast Rolls

Stuffed Breakfast Rolls
Picture from joyouslydomestic
Image Credit: 

Stuffed Breakfast Rolls

“I have to say that these cute, little stuffed rolls were a big hit!  Try 'em ... I bet you'll agree! I used bacon, but sausage or ham would work just as great!  Or, try a meatless version by adding in sautéed onions, mushrooms and/or peppers to the egg and cheese.  Yum!” Angela


1 loaf frozen bread dough, thawed

4 - 5 eggs, scrambled with a little salt and pepper

6 - 7 pieces of diced bacon, cooked and drained

Shredded cheddar cheese (about 1 cup or so)

Non-stick spray

1 egg yolk, beaten with a splash of water (about 1 tablespoon) to create an egg wash

Black pepper, for sprinkling on rolls


Preheat oven to 350°F.

Divide the thawed bread dough into 8 equal pieces (I cut mine with kitchen scissors). 

Roll out each piece into a round, thin disc about 4 - 5 inches in diameter.

Place a spoonful of eggs and a spoonful of bacon in the center of each dough disc. 

Top with a sprinkling of shredded cheese.

Pull the outer dough around the filling.

Pinch to seal. 

Place each ball seam side down into a sprayed muffin tin. 

Brush with egg wash and sprinkle on a little black pepper.

Allow pan to sit on top of warm oven for about 15 minutes to rise just a little. 

Bake for about 15 minutes or until rolls are lightly browned. 

Rotate pan around once in the oven halfway through baking.

Run a knife around each roll in the muffin pan to loosen.

You can combine this amazing recipe with some other from our collection.

Makes 8 stuffed rolls.

Enjoy this amazing recipe and many more visiting joyouslydomestic


I would think these could be frozen and reheated for a quick grab-n-go breakfast.  I have not 
tried freezing them, so let me know if you do!  Possibly, they could even be frozen prior to 
baking, then thawed and baked.

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