• Prep Time: 10 minutes
  • Cooking Time: 12 minutes
  • Serves: 8

Egg And Cheese Breakfast Rolls

  • Recipe Submitted by on

 Ingredients List

  • 8 pack Martin’s Potato Rolls
  • 8 large eggs
  • nonstick spray
  • salt and pepper
  • 8 slices cheese
  • plastic wrap


1. Preheat oven to 375 degrees. Spray 8 ramekins or a large muffin tin with nonstick spray. Crack each egg into the ramekin or muffin pan. Pierce yolk with fork for all eggs. Sprinkle a dash of salt and pepper on top of egg. Place into oven and bake for about 12 minutes, or until eggs are set. Remove from oven, use a spatula to scoop eggs out and allow to cool a few minutes.
2. Open up the Martin’s Potato Rolls, then place an egg and cheese slice onto each roll. Close the top. Wrap the egg sandwich tightly with plastic wrap and place into the freezer.
3. When you eat: remove from plastic wrap and loosely wrap in a paper towel. Place into microwave and cook on high for 1 minute or up to 1 minutes 30 seconds, depending on microwave (start with 1 min). Remove from paper towel and enjoy! Careful – it’s hot!

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