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Image Credit: Angela
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)
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.
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.