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
Directions:
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.
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