Egg and Sausage Breakfast Rolls

Course: Breakfast

Cuisine: North American

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings: servings

Calories: 596kcal

Author: Lord Byron's Kitchen

This dish has everything a good traditional breakfast needs - eggs, meat, and bread. Egg and Sausage Breakfast Rolls are delicious, easy, and fun too!

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Ingredients

1 tablespoon olive oil
1 pound ground sausage
1 medium onion, finely chopped
1 large red pepper, finely chopped
4 whole green onions, finely sliced, plus more for garnish
5 large bread rolls
8 large eggs
1/4 cup milk
1 1/2 cups cheddar cheese, grated
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Instructions

Add the olive oil and ground sausage to a large skillet and fry over medium heat just until the sausage is no longer pink.
Stir in the onions and red peppers and continue to cook until the onions are translucent - about 5 minutes.
Remove the skillet from the heat and allow the sausage and onion mixture to cool completely.
In the meantime, preheat the oven to 350 degrees and line a large baking sheet with aluminum foil.
With a sharp knife, cut a hole into the top of the bread, being careful not to puncture the bottom or the sides. Keep the crust intact. With your fingers, remove the soft bread inside to create a deep well. Set aside.
Whisk together the eggs, milk, green onion, salt, pepper, and one cup of the cheddar cheese. Make sure the sausage and onion mixture has cooled. Add it to the egg mixture and stir to combine.
Place the hollowed out bread rolls onto the prepared baking sheet and pour the egg and sausage mixture into the rolls, filling 3/4 full.
Bake for 25 minutes. Remove from oven and evenly distribute the remaining half cup of cheddar cheese over the bread rolls. Place them back into your oven for another 10 minutes.
If you notice that the bread is getting too brown, you can cover them with aluminum foil to prevent further browning.
Plate and garnish with more finely sliced green onions. Serve with fruit salad.

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