If you like breakfast for dinner, try these easy egg boats. Scrambled eggs cook right in the roll.
Breakfast For Dinner
My late husband and I used to have “breakfast for dinner” one night a week, and even before it became popular.
We never did anything fancy nor unusual. We’d have waffles or pancakes one week, then the next do bacon and eggs with home fries. My husband was no cook–trust me on that–but there were a couple of things he made better than anyone and I cannot duplicate. One of them was his home fries. He showed me countless times, but they never came out as good as his.
Anyway, I have made eggs in rolls for a few years now. My friend Lillian introduced them to me when she posted her recipe to her blog, My Recipe Journey. Originally, I used a whole Italian bread and wondered why it took so long to cook. That’s when Lillian told me to use baguette rolls or sub rolls. DUH. She served these for a family dinner and they were a big hit, and it’s no wonder why.
Eggs Any Way
You can add anything to the basic egg filling.
I chose to make mine like a western omelette, adding sweet bell peppers, bacon and red onion. Get creative with whatever you have in the fridge and use those leftovers because this is the perfect way to do that.
Just as long as you keep to the basic egg/cream formula, you can add just about anything. However, I would include bacon, sausage or ham because this recipe just lends itself to those meats.
While I prefer an oblong roll for something like this, round would work pretty well too.
Just be careful about hollowing it out. You have to leave a pretty substantial “wall” so the egg mixture doesn’t seep out, but not so thick that you can barely get any of the egg mixture inside. About 1/2 inch is a good thickness.
As far as which rolls to use is up to you. I chose to use sandwich/sub rolls, but ones that came pre-packaged from the bread section. Since they are pretty soft to begin with, baking them will crisp them up some, but they won’t get so crisp that they will hurt your gums when you eat them. That’s the main reason I didn’t start out with very crusty rolls from the store’s bakery. They may have gotten too hard and dry and they may have easily fallen apart while trying to hollow them out.
- 4 sandwich or small sub rolls
- 6 large eggs
- ⅓ cup heavy cream
- 1 tsp salt
- ¼ tsp pepper
- 1 tbs each green bell pepper and red bell pepper
- 2 finely chopped green onions -OR- 2 tbs finely chopped red onion
- 4 strips crisp-cooked bacon, crumbled
- ½ cup shredded cheddar cheese (see NOTES)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil.
- Cut a slit in the center top of each roll. Hollow out, leaving about ½-inch for a "wall."
- Whisk eggs and cream in a medium bowl. Add the rest of the filling ingredients and stir well to combine.
- Divide egg mixture evenly between the rolls.
- Bake for 25-30 minutes or until eggs are just set. Let stand for 5 minutes before serving. If you prefer firmer eggs, then you can microwave on high for about 30 seconds after the standing time.