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!

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 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.
• It’s also perfectly fine to allow them to thaw slightly before 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.

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:

• 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.
• Canadian Bacon and Havarti Cheese Sliders from the Food Charlatan.

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Open Faced Egg and Canadian Bacon Rolls

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, brunch

Cuisine: American

Keyword: 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

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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

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.

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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