Open-Faced Egg and Canadian Bacon Rolls

These irresistible Open-Faced Egg and Canadian Bacon Rolls transform simple dinner rolls into a hearty, flavor-packed meal. Each roll is hollowed out and filled with layers of melty Colby Jack cheese, savory Canadian bacon, and perfectly baked eggs, bringing together the classic comfort of breakfast with the convenience of a handheld bite. Inspired by favorite Canadian bacon recipes like eggs Benedict and breakfast sliders, this dish delivers that same rich, satisfying flavor in a fun, no-fuss format. Perfect for busy mornings or a cozy “brinner,” they’re so simple to assemble that kids can easily join in,and best of all, no utensils required!

Easy Open-Faced Egg and Canadian Bacon Rolls Recipe

I love recipes that create perfectly portioned, individual servings—they’re ideal for entertaining, meal prep, and busy families. If you’ve been here a while, you’ve probably seen favorites like my Baked French Eggs, Loaded Bacon and Egg Hash Brown Muffins, and my ever-popular Nested Potato Skins. It’s no secret that my muffin tins get plenty of use, whether it’s for hosting brunch or making kid-friendly, grab-and-go meals that don’t require utensils.

With that in mind, I started experimenting with hollowed-out frozen dinner rolls to combine soft, fluffy bread with a hearty breakfast filling. The result? These easy open-faced breakfast rolls made with eggs, melty cheese, and savory Canadian bacon. They come together quickly, are packed with flavor, and make the perfect handheld breakfast or “brinner” option for any day of the week.

Key ingredients to make open-faced Canadian Bacon and Egg Rolls: (Scroll down for the full printable recipe card)

• Rolls – I recommend using frozen dinner rolls i.e. Sister Schubert’s or a similar brand. These are not the unbaked rounds of dough for this recipe.
• Butter – Salted or unsalted light butter or classic butter melted to brush the rolls.
• Cheese – Shredded colby-jack cheese but you could use another variety, if you prefer.
• Bacon – Six slices of Canadian bacon or use thinly sliced ham.
• Eggs – Medium eggs or large eggs.
• Spices – Salt and black pepper for seasoning the egg.

How to Make the Open-Faced Egg and Canadian Bacon Rolls

• Heat Oven and Prepare Pan – Line a standard baking sheet with parchment paper. Set aside.
• Hollow Out the Rolls – Use the tip if a knife to cut out the centers leaving a 1/2-inch border. Press the interior of the rolls as flat as possible.
• Brush with Butter then Layer – Brush the rolls with melted butter sprinkle with cheese, top with a single slice of Canadian bacon and top with an egg.
• Season – Sprinkle tops with salt and black pepper top with the remaining shredded cheese.
• Oven – Bake per the baking time in the recipe or until the eggs are cooked to your preferred level of firmness.
• Serve – Brush tops with remaining butter and serve immediately

Kitchen Equipment to Make Open-Faced Egg and Canadian Bacon Recipes

• Large sheet pan lined with parchment paper.
• Cheese grater.
• Measuring cup with a pouring spout.
• Sharp knife and cutting board.

Recipe Variations, Tips and Substitutions

• Dinner Rolls – If you’ve never tried this technique before trust me, you can hollow out a frozen roll. Use a sharp knife and a sawing motion and it will come out to form the “bowl” for the bacon and egg.
• Cheese – You can use sharp cheddar cheese, swiss cheese or spicy pepper jack cheese.
• Eggs – You can make these using 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 eggs.
• Save the Centers for Future Use – Being a frugal girl at heart, I like to pop the bread removed from the center of the rolls back into the freezer to use as fresh breadcrumbs in another recipe, so nothing goes to waste. I highly recommend you do the same.
• Canadian Bacon – W e all know Canadian bacon tastes a lot like ham and cut from the same part of the pig that we get pork chops and boneless pork loin. If you prefer, thinly sliced ham would work beautifully in these rolls, too.
• Serving Options – Serve these egg Canadian bacon rolls straight from the oven or with a side of maple syrup for dipping.

Storage and Leftovers

• Leftovers – Store leftover Canadian Bacon Egg Rolls wrapped in plastic wrap or an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat on a sheet pan in a 350°F oven or in the microwave in single serving portions.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Breakfast Recipes to Make

• Treat the family to homemade Crepes for brunch.
• 3 Ingredient Biscuits can be stuffed with eggs, sausage, bacon or smothered with sausage gravy.
• The kiddos will love these Homemade Pop Tarts.
• Easy Breakfast Egg Muffins are made in a muffin pan.
• Cheesy Potato Pancakes are a side dish you can enjoy at any meal.
• Canadian Bacon Hash Brown Quiche features a crispy potato crust.
• See how to make homemade Maple-Cured Canadian Bacon using pork loin soaked in a wet brine with kosher salt, then placed into a smoker to cure along with additional smoking tips here on Serious Eats. 

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Helpful Kitchen Items:

• Sheet Pan
• Knife Set
• Pastry Brushes
• Mixing Bowls

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Open-Faced Egg and Canadian Bacon Rolls

Easy open-faced breakfast rolls filled with eggs, melty cheese, and Canadian bacon, baked in soft dinner rolls. A quick, handheld breakfast perfect for busy mornings or brunch!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, brunch

Cuisine: American, Southern

Keyword: canadian-bacon-recipes, open-faced-egg-and-canadian-bacon-rolls

Servings: 6 rolls

Calories: 306kcal

Author: Melissa Sperka

Ingredients

• 6 frozen dinner rolls i.e. Sister Schuberts
• 2 Tbsp light butter or butter melted
• 2/3 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 1/2-inch border. 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

• Dinner Rolls – If you’ve never tried this technique before trust me, you can hollow out a frozen roll. Use a sharp knife and a sawing motion and it will come out to form the “bowl” for the bacon and egg.
• Cheese – You can use sharp cheddar cheese, swiss cheese or spicy pepper jack cheese.
• Eggs – You can make these using 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 eggs.
• Save the Centers for Future Use – Being a frugal girl at heart, I like to pop the bread removed from the center of the rolls back into the freezer to use as fresh breadcrumbs in another recipe, so nothing goes to waste. I highly recommend you do the same.
• Canadian Bacon – W e all know Canadian bacon tastes a lot like ham and cut from the same part of the pig that we get pork chops and boneless pork loin. If you prefer, thinly sliced ham would work beautifully in these rolls, too.
• Serving Options – Serve these egg Canadian bacon rolls straight from the oven or with a side of maple syrup for dipping.

Nutrition

Serving: 1roll | Calories: 306kcal | Carbohydrates: 21g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 636mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 463IU | Calcium: 205mg | Iron: 3mg

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