Baked Ham and Egg Breakfast Rolls
Hollowed bread rolls filled with ham, a cracked egg, cheese, and parsley, then wrapped in foil and baked until the egg reaches your preferred doneness. A handheld breakfast that's crispy outside and custardy within, ready in under 20 minutes.
Ingredients
- 1 bread rollfocaccia square1:1baked
holds filling well
- 1 egg
- cheese(optional)
- 1 slice ham
- fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 350 degrees F (350°F).
- 2
Cut the lid off the top of the bread roll and scoop out the bread from the center.
- 3
Cut the ham to size and press it into the bottom of the hollowed bread roll.
- 4
Crack the egg into the roll.
- 5
Add cheese and chopped fresh parsley on top.
- 6
Replace the lid.
- 7
Wrap the entire bread roll in foil.
- 8
Place on a baking tray and bake in the preheated oven until the egg reaches desired doneness.
- 9
Carefully remove from the oven and serve.
Tips
Bake about 10 minutes for a soft, runny yolk or 15-20 minutes for a firmer yolk.
Good to Know
Refrigerate wrapped rolls up to 2 days. Reheat wrapped in foil at 350F for 5-8 minutes.
Assemble rolls (before wrapping in foil) up to 8 hours ahead. Keep chilled, then wrap and bake when ready.
Serve hot, directly from foil wrapping or on a plate.
Common Mistakes
Do not skip wrapping in foil to avoid a dried-out bread exterior.
Do not overbake if you prefer a soft yolk; 10 minutes is the low end.
Do not press ham too hard to avoid tearing the bread roll interior.
Substitutions
Dairy-Free Swaps
General Alternatives
holds filling well