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| Picture from joyouslydomestic 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
Ingredients:
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
Preparation:
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
Note:
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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