Sunday, September 30, 2012

Stuffed Breakfast Rolls

This idea woke me up in the middle of the night a few nights ago.  Literally!  I had a dream I was making these. 

(I'm a pretty clever dreamer, if I do say so myself!)

My family members are huge fans of breakfast foods.

But, it is hard to get them to eat a lot super early in the morning when getting up at 5:45 a.m. for school.  They're just not usually that into a big, heaping plate of eggs, bacon, toast, pancakes or the like when they've only been up a short time.  So, they often just have a banana, a bowl of cereal or a yogurt.

So, after waking up to this idea in the middle of the night, I got to thinking that something small like a hand-held roll or biscuit stuffed with their favorite breakfast items might be a perfect little thing for them to eat on school mornings ... without being too filling and heavy.

I haven't tried it yet, but I am thinking, too, that these could be put together the night before you plan to bake and serve them. 

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 sauteed onions, mushrooms and/or peppers to the egg and cheese.  Yum!


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 degrees.

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. 

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.
Makes 8 stuffed rolls.


  1. These look great!! :-)

    1. Thanks! I think they are fabulous! The filling possibilities are endless!

      Thanks for stopping by!

  2. Follow the same ideas associated with "runzas" or "bierocks". I know I have seen internet information about making these recipes in bulk and freezing for quick meal prep. I don't think it would be difficult to make these with breakfast food ingredients.

  3. Great recipe!
    Your photo and its’ source have been featured on the World Food Guide website: