For one of my, now regular, brunch making sessions for my housemates I decided to try an idea my Grandma gave me. It was simple but I thought it could be tasty enough to impress, or at least satisfy, and I was not wrong. 
These stuffed breakfast rolls are a quick and simple breakfast idea which you can alter to anyone’s taste, and even put your own spin on it and create something completely different. Although maybe not quite as fancy as my homemade french toast with strawberries and chocolate (recipe here), this tasty brunch will definitely be making another appearance in the near future.
I made a couple with smoked sausage which were fab. The sausage added a meaty smokiness you don’t really get from many breakfasts. The sausage was still tender and it tasted delicious when paired with the crunchy bread roll. The egg, used to combine all the ingredients together, if cooked until just done adds another dimension with its runny yolk which oozes down the center as you cut through. A great twist on a sausage and egg toastie!
So here’s how to make them:
Ingredients (makes 2):
- 2 rolls (deep and sturdy enough to fill, I used tiger rolls)
- 2 eggs
- black pepper
- handful of smoked sausage, or other ingredients to stuff your roll. I also made one with just mushrooms, and think that spinach, onion and pepper would work well too!
- 4 slices of cheese (which ever type takes your fancy, cheddar, brie, mexican…)
Method:
Pre-heat the oven to 220degrees celsius.
Carefully cut the tops off the rolls, leaving enough of a wall to hold the ingredients in. Leave the tops to the side.
Stuff your ingredients into the bottom of the roll.
Remove from the oven, lay the cheese over the egg, replace the lid of the bread roll and pop back in the oven for 5 minutes.
Ta da! It’s that simple.
Serve with your choice of condiments, and enjoy. I also served mine with some mushroom and tomato on the side, fried in balsamic vinegar, for some extra flavor and to get more of the 5-a-day in.
Chloe xx
