Stuffed Breakfast Rolls

Growing up, my mom used to make sausage, egg, and cheese sandwiches, and it was one of my favorite breakfasts (aside from hot dogs and eggs). When I saw this recipe over at Heather Likes Food, I knew it would be a great twist on an old favorite.

The recipe called for sourdough dinner rolls...when I got to Publix, I was looking for a "hard" roll that would hold up to the filling, and I ended up getting their French bread hamburger buns.

They looked larger than what she used, so I decided to use the original amount of filling but only make 6 instead of 12. I didn't want them to be too "bready." It worked perfectly. They were filled to the brim with deliciousness.

It was a little tricky hollowing them out. I'm glad I had two in the package to spare, because I broke through the bottoms on the first couple of tries. But then I got the hang of it.

The absolute best part of these was the crunch of the rolls. While these heated up nicely in the microwave the next morning, you definitely lose that.

6 large rolls
8 oz. pork breakfast sausage
6 eggs
1/3 cup heavy whipping cream
1 cup shredded cheddar cheese
Salt and pepper


Cut a circle in the top of the rolls and hollow them out with your fingers. Brown and drain the sausage and set aside to cool. Whisk together the eggs and heavy cream. Add sausage, cheese, salt, and pepper. Spray foil and place on baking sheet. Using a small measuring cup (1/4), fill each roll with the egg mixture. Place in refrigerator for at least one hour. Bake at 350 degrees for 25-30 minutes or until knife in middle shows eggs are done.