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Breakfast | |
| Rolls: 12 savory or sweet dinner rolls, attached at the hip! (I like Hawaiian's here) Cooking spray (optional) Filling: 10 strips cooked bacon, chopped 1/4 cup habanero nacho cheese sauce (I like Mrs. Renfro's Ghost Pepper Nacho Cheese Sauce here) 1/2 cup shredded Cheddar and pepper jack blend (regular Monterey Jack is fine), then chopped 12 medium eggs Topping: 4 tablespoons salted butter, melted 1 tablespoon everything bagel seasoning 2 tablespoons grated Parmesan Hot sauce, to serve (I like Texas Pete or chipotle flavored Tabasco here) | |
| Preheat the oven to 350 degrees F. For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling. For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity. For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan. Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce. | |
Unrated | |
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