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!

Course Breakfast, brunch

Cuisine American, Southern

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

Prep Time 10

Cook Time 20

Total Time 30

Servings 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.

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