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When you want a warm, feel-good breakfast without any hassle, Ham Egg and Cheese Breakfast Rolls totally hit the spot. You get soft scrambled eggs, oozy cheddar, and salty ham all wrapped up in soft pizza dough. I love making these for family brunch or holiday mornings because they're simple but feel like something special.
Honestly, these first came together on a lazy Saturday when nobody wanted to dirty a sink full of pans. The best part for me is when the rolls are gone before anything else. Now, if there’s leftover ham hanging around, I already know what breakfast is happening this weekend.
Ingredients
- Italian seasoning: adds some herby goodness
- Butter: goes on top for shiny color and extra flavor
- Deli ham: thin, a little salty, and great for extra protein
- Deli sliced cheddar cheese: makes that gooey inside, and try other cheese if you want
- Fresh large eggs: scrambled to your liking for a soft center
- Storebought pizza dough: keeps things quick and gets golden in the oven
- Garlic powder: brings a warm, delicious smell
Step-by-Step Instructions
- Serve While Hot:
- Cut into thick slices, so every bite has all the filling, then dig in while it’s warm and cozy.
- Bake to Golden:
- Put your roll in an oven preheated to 350°F and bake until it's all golden on top and bubbly at the edges—give it about 20 to 25 minutes. Let it cool a minute so the layers don't slide everywhere.
- Brush With Herbed Butter:
- Mix your butter, a sprinkle of Italian seasoning, and garlic powder, then slather it on top of your roll for a flavorful, shiny finish.
- Seal and Line Up on Tray:
- When you've rolled it all the way, pinch the seam closed, lay it seam down on a sheet with parchment paper, and it'll keep its shape while baking.
- Keep Rolling and Packing:
- Roll the dough up just like you would with cinnamon rolls—once around, then add another layer of eggs, cheese, and ham twice more until you’ve used it all. Each roll will be stuffed full.
- Stack on the Fillings:
- Working down one long side, spread a third of your scrambled eggs, toss on a third of the cheese, then follow with a third of the ham. Spread it out so every piece will be loaded.
- Roll Out the Dough Sheet:
- Sprinkle your counter with flour and flatten the pizza dough into a rectangle about 10 by 15 inches. Be gentle so it stays fluffy after baking.
- Whip Scrambled Eggs:
- Crack and whisk your eggs, then cook them with a little butter on low in a nonstick skillet. Stir them just until they're set but still creamy so they don’t dry out later in the oven.
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The cheese gets super gooey and wraps around the fluffy eggs, which is hands-down my favorite part. Everyone at my place loves to grab a piece and dunk it in something spicy or tangy, like salsa or hot mustard, right at the table.
Storage Tips
If you’ve got any left, pop them in the fridge wrapped up tight, and they'll last about three days. Warm them up in a toaster oven to keep the crust crisp—skip the microwave unless you like them soft. You can freeze cooked slices too, then let them thaw overnight for a grab-and-go bite.
Ingredient Swaps
No cheddar on hand? Grab any cheese that melts well, like Gouda, Monterey Jack, or Swiss. If ham isn’t your thing, deli turkey or roast beef totally works. For a no-meat version, go with sautéed mushrooms and some spinach instead.
Ways to Serve
Add a handful of arugula next to each serving and drizzle on a bit of salsa or your fave hot sauce. Pair them up with some fruit salad for a fresh pop beside the savory rolls. Handy for brunch spreads or tossing into a lunchbox for the road.
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Cultural Vibes
This dish riffs on classic American breakfast sandwiches but puts everything into a roll so serving is a breeze. Think stuffed bread or stromboli from Italian-American kitchens, but reinvented so breakfast lovers can get in on the fun.
Recipe FAQs
- → Could I switch the cheese to another kind?
Sure! Use mozzarella, Swiss, or any cheese you like that melts nicely. Customize it to your taste.
- → What’s the trick to keeping the dough from getting soggy?
Cook off any extra liquid from the scrambled eggs before you build the rolls. Don’t add too much wet filling, either.
- → Can I make these ahead of time?
You can prepare the rolls, store them in the fridge before baking, and pop them in the oven for fresh results the next morning.
- → What goes well with these rolls?
Pair them with a bowl of fresh fruit, some yogurt, or a simple side salad to round out your meal.
- → Are they freezer-friendly?
Definitely! Cool thoroughly, wrap them up tight, and freeze. Heat them in the oven when you’re ready to eat.