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Open Faced Egg and Canadian Bacon Rolls

These delectable Open Faced Egg and Canadian Bacon Rolls are made using dinner rolls. The hollowed out rolls are topped with colby jack cheese, Canadian bacon and eggs. They’re terrific for a tasty breakfast on the run or “brinner.”  They’re so easy to assemble the kids can help and the best part is; no utensils required!

Open Faced Egg and Canadian Bacon Rolls

Easy Open Faced Egg and Canadian Bacon Rolls Recipe

I love recipes that make individual serving size portions. If you’ve been with me a while. you’ve likely seen my Baked French Eggs, or Loaded Bacon and Egg Hash Brown Muffins and my ever popular Nested Potato skins, just to name a few.  Perhaps it’s my love of entertaining or the fact that I have kids who love to pick-up their food to eat it, but in general my muffin tins get a workout. Along that train of thought, I experimented with these hollowed out frozen dinner rolls to see if I could combine the bread with the filling to make a quick sandwich and these open-faced breakfast rolls were the result. They’re simple to make and absolutely delicious! How to make open faced Canadian Bacon and Egg Rolls:

  • Rolls – I recommend using frozen dinner rolls i.e. Sister Schubert’s or similar. 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.
  • Salt and black pepper for seasoning the egg.
Open Faced Egg and Canadian Bacon Rolls

How to Make the Best Open Faced Canadian Bacon Egg Rolls

Being a frugal girl at heart, I like to pop the crumbs that are 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.

  • Ingredients you’ll need to make homemade Canadian Bacon Egg Rolls: Frozen dinner rolls, (not yeast dough rounds) large eggs, Canadian bacon, salt, black pepper and shredded colby jack cheese. You could use any flavor of cheese that you enjoy in the same amount.
  • Kitchen gadgets you’ll need: A sheet pan for baking the egg rolls, cheese grater, a measuring cup with a pouring spout, sharp knife and cutting board.
  • 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 easier than you think.
  • If you prefer, it’s also perfectly fine to allow them to thaw slightly before cutting and removing the centers.
  • You can make these with 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 or a smaller version of large eggs.
  • Now, we all know Canadian bacon tastes a lot like ham and cut from the same part of the pig that we get pork chops. If you prefer, thinly sliced ham would work beautifully, too.
  • Store leftover Canadian Bacon Egg Rolls chilled in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F oven or in the microwave in single serving portions.
Open Faced Egg and Canadian Bacon Rolls

More Southern Style Breakfast Recipes to Make

These easy little open-faced beauties are sure to become a family favorite on your breakfast table just  as they are on mine. More breakfast and brunch recipes you may like to try:

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Helpful Kitchen Items:

Open Faced Egg and Canadian Bacon Rolls

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: open-faced-egg-and-canadian-bacon-rolls
Servings: 6 rolls
Calories: 306kcal
Author: Melissa Sperka


  • 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


  • 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.


When using large eggs for these rolls, some of the egg white may overflow. It will cook when in the oven, so don’t panic. Otherwise, use medium eggs.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I have made these 4 times now. First time with back bacon with peameal, second time with back bacon without peameal, third time with regular bacon and fourth time with ham. All were equally delicious. I can’t wait to make them agail.

  2. Hello:
    These look good!
    Thank you for the recipe.
    One thing, if you are from the States you are probably not using Canadian bacon.
    Real Canadian bacon is called Peameal Bacon, it is cured and rolled in cornmeal.
    It is far superior to what is used in the U.S. and it available online. Just do a search.

    1. I find it’s easier to remove the centers when these rolls are still partially frozen but, you can bake them from frozen, yes. These rolls don’t require rise time, make sure you get the dinner rolls that only take 10 minutes or so to bake.

  3. Being from Canada and owning a butcher shop, we disagree that Canadian bacon is ham! It may taste like ham, but authentic Canadian bacon is smoked back bacon!

    1. Every time I develop a recipe using what we in the US call Canadian bacon someone from the North always gets excited. I write recipes using the ingredients we have here. What’s called Canadian bacon in the US is really ham. I’m sure you do have bacon in Canada that’s much like our smoked bacon. No need to worry unnecessarily, we get it.

    1. Thank you Holly! My sons love these and ask for them all the time. Thanks for stopping by for a visit!

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