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:
covered percent of daily need
