Sausage and Egg Stuffed Sourdough Breakfast Rolls

Sausage and Egg Stuffed Sourdough Breakfast Rolls is a side dish that serves 12. One portion of this dish contains about 10g of protein, 12g of fat, and a total of 225 calories. For 78 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Heather Likes Food. If you have dinner yeast rolls, pepper, pork sausage, and a few other ingredients on hand, you can make it. 57 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Sausage Breakfast Egg Rolls, Sausage and Egg Breakfast Rolls, and Sausage Egg Rolls.

Servings: 12

 

Ingredients:

12 sourdough dinner rolls

6 largeeggs

2 green onions, chopped

1/3 C + 1 tbsp heavy whipping cream

1/4 tsp kosher salt

3 grinds black pepper

6 oz. pork breakfast sausage

Equipment:

bowl

whisk

measuring spoon

plastic wrap

knife

oven

Cooking instruction summary:

Cut a small, deep circle in the tops of the rolls being careful not to pierce the bottom. Remove the cut circle and any more needed bread with your fingers until the roll looks like a mini bread bowl. Brown the sausage until slightly crisp and drain of any fat. Set aside until lightly cooled as to not curdle the egg. Combine the eggs and heavy cream, whisking until well combined and smooth. Add the cheese, onion, salt, pepper, and sausage. With a measuring spoon or cookie scoop, evenly distribute the egg mixture between the cut rolls until it is all used. Cover the rolls with plastic wrap and refrigerate for at least an hour, up to overnight. Remove from fridge and bake in a preheated oven at 350° for 20-25 minutes or until a knife inserted into the middle of the roll comes out clean and the egg is set.

 

Step by step:


1. Cut a small, deep circle in the tops of the rolls being careful not to pierce the bottom.

2. Remove the cut circle and any more needed bread with your fingers until the roll looks like a mini bread bowl. Brown the sausage until slightly crisp and drain of any fat. Set aside until lightly cooled as to not curdle the egg.

3. Combine the eggs and heavy cream, whisking until well combined and smooth.

4. Add the cheese, onion, salt, pepper, and sausage. With a measuring spoon or cookie scoop, evenly distribute the egg mixture between the cut rolls until it is all used. Cover the rolls with plastic wrap and refrigerate for at least an hour, up to overnight.

5. Remove from fridge and bake in a preheated oven at 350° for 20-25 minutes or until a knife inserted into the middle of the roll comes out clean and the egg is set.


Nutrition Information:

Quickview
220k Calories
9g Protein
11g Total Fat
20g Carbs
4% Health Score
Limit These
Calories
220k
11%

Fat
11g
17%

  Saturated Fat
4g
26%

Carbohydrates
20g
7%

  Sugar
0.85g
1%

Cholesterol
112mg
37%

Sodium
402mg
17%

Get Enough Of These
Protein
9g
18%

Selenium
21µg
31%

Manganese
0.48mg
24%

Vitamin B1
0.24mg
16%

Vitamin B2
0.26mg
15%

Vitamin B3
2mg
12%

Iron
2mg
12%

Phosphorus
118mg
12%

Folate
39µg
10%

Calcium
97mg
10%

Fiber
1g
7%

Zinc
1mg
7%

Vitamin B5
0.66mg
7%

Vitamin B6
0.12mg
6%

Vitamin B12
0.35µg
6%

Vitamin K
6µg
6%

Magnesium
21mg
5%

Vitamin A
264IU
5%

Vitamin D
0.73µg
5%

Copper
0.1mg
5%

Potassium
132mg
4%

Vitamin E
0.53mg
4%

covered percent of daily need
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