Open Faced Egg And Canadian Bacon Rolls
These delectable open faced breakfast sandwiches are made using dinner rolls. The hollowed out rolls are topped with Colby-jack cheese, Canadian bacon and eggs.
They’re terrific for a tasty breakfast on the run or “brinner.” They’re so easy to assemble the kids can help and the best part is; no utensils required!
You can make these with medium size or large eggs, just be aware that a large egg may overflow just a bit. It’s not the end of the world and the egg will set in the oven so all ends well. If that bothers you go with medium or a smaller version of large eggs. Now, we all know Canadian bacon is really ham so if you prefer, thinly sliced ham would work beautifully, too. These easy little open-faced beauties are sure to become a family favorite on your breakfast table just as they are on mine.
You can make these with medium size or large eggs, just be aware that a large egg may overflow just a bit. It’s not the end of the world and the egg will set in the oven so all ends well. If that bothers you go with medium or a smaller version of large eggs. Now, we all know Canadian bacon is really ham so if you prefer, thinly sliced ham would work beautifully, too. These easy little open-faced beauties are sure to become a family favorite on your breakfast table just as they are on mine.
INGREDIENTS
- 6 frozen dinner rolls (i.e. Sister Schuberts)
- 2 Tbsp light butter or butter, melted
- ⅔ cup shredded colby-jack cheese
- 6 slices Canadian bacon
- 6 medium or large eggs (See Cook's note)
- Salt and black pepper
INSTRUCTIONS
- Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Set aside.
- Use a sharp paring knife to hollow out the center from the frozen rolls. Leaving a ½-inch order. Using your fingers press the interior of the rolls as flat as possible. (Pop the centers of the bread into a plastic storage bag and refreeze to use as breadcrumbs for another recipe.).
- Brush the rolls with melted butter reserving some for after baking.
- Sprinkle around 1 tsp of shredded cheese into the bottom of each roll. Top with a single slice of Canadian bacon. Press down.
- Crack the egg into a measuring cup and carefully pour into the center. Don't panic if some overflows.
- Sprinkle with salt and black pepper to your taste then top with the remaining shredded cheese.
- Bake for 15-20 minutes or until the eggs are cooked to your preferred level of firmness..
- Brush with remaining butter and serve immediately.
NOTES
When using large eggs for these rolls, some of the egg white may overflow. It will cook when in the oven, so don't panic. Otherwise, use medium eggs.
