These rolls are going to be a great addition to our brunch rotation. All the flavors melded so well. It was amazing how the bread and egg complemented each other in every bite. This is definitely a keeper!
Eggs in Rolls
Yields: 3 servings
2 T butter, melted
4 eggs, separated
1/8 cup milk
1/4 tsp salt
1/2 cup shredded cheese
3 strips bacon, cooked and crumbled
1/8 tsp cream of tartar
1. Preheat oven to 425. Hollow out rolls, leaving a 1/2 inch wall. Place rolls on a cookie sheet. Brush insides of rolls with melted butter.
2. Mix egg yolks, 2 egg whites, milk, salt and pepper. Stir in cheese and bacon. Cook in a large skillet sprayed with cooking spray over medium heat until just under done. Spoon eggs into rolls.
3. Beat remaining 2 egg whites and cream of tartar on high speed until stiff. Spoon over cooked egg mixture. Bake at 425 until golden, about 8 minutes.