Sausage and Egg Stuffed Sourdough Breakfast Rolls | heatherlikesfood.com
Print

Sourdough Breakfast Rolls

These sourdough breakfast rolls are stuffed with eggs, cheese, and sausage and are the perfect make-ahead breakfast! 
Course Breakfast
Cuisine American
Keyword Breakfast Rolls
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 rolls
Calories 203kcal
Author Heather Cheney

Ingredients

  • 12 sourdough dinner rolls
  • 6 whole large eggs
  • 1/3 cup + 1 tablespoon heavy whipping cream
  • 6 ounces pork breakfast sausage
  • 1/2 cup sharp cheddar cheese grated
  • 2 green onions chopped
  • 1/4 teaspoon kosher salt
  • a few grinds black pepper

Instructions

  • Cut a small, deep circle in the tops of the rolls being careful not to pierce the bottom. Remove the cut circle and any more needed bread with your fingers until the roll looks like a mini bread bowl. 
  • Brown the sausage until slightly crisp and drain off any fat. Set aside until lightly cooled. 
  • Combine the eggs and heavy cream, whisking until well combined and smooth. Add the cheese, onion, salt, pepper, and sausage. 
  • With a measuring spoon or cookie scoop, evenly distribute the egg mixture between the cut rolls until it is all used. 
  • Cover the rolls with plastic wrap and refrigerate for at least an hour, up to overnight. 
  • Remove from fridge and bake in a preheated oven at 350° for 20-25 minutes or until a knife inserted into the middle of the roll comes out clean and the egg is set.

Nutrition

Serving: 1roll | Calories: 203kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 396mg | Potassium: 99mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 117mg | Iron: 1.7mg