Baked Egg Stuffed Rolls

Prep Time
Cook Time
Ready In

"I honestly can't remember where I found this original recipe. I had been making a similar recipe with scrambled eggs, but found this and absolutely fell in love with it. It is basically a 5 ingredient dish. Round dinner rolls, eggs, parmesan cheese, cream and mixed fresh herbs. Use your favorite herbs, but I happen to love parsley, chives and tarragon; but basil is also really good. Easy to make for company or for a special breakfast or brunch. This recipe is for 4, but is a basic recipe per roll, so make as many as you want."

Original recipe yields 4 servings


  • Serving Size: 1 (95.9 g)
  • Calories 194.3
  • Total Fat - 7.8 g
  • Saturated Fat - 3 g
  • Cholesterol - 210.2 mg
  • Sodium - 289.1 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 1 g
  • Sugars - 3.1 g
  • Protein - 11.2 g
  • Calcium - 148.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

Rolls ... Slice off the top of each dinner roll and gently scoop out some bread until there is a hole large enough for the egg. Arrange rolls on a baking sheet lined with parchment paper or foil for easy clean up. Reserve the tops.

Step 2

Eggs ... Crack the egg into a small bowl and then slowly add it to each roll. I always crag the egg in a bowl first, just in case the egg is bad or you get egg shells - better safe than sorry. Top the egg with 1 teaspoon of heavy cream, then 1/2 teaspoon herbs, salt, pepper and top with 1 teaspoon parmesan cheese.

Step 3

Bake ... Preheat the oven to 350 degrees and bake on the middle shelf for approximately 20 minutes until the egg whites are set. Add the tops to the pan (not on the eggs) to brown up a bit; and also add a slice of provolone cheese over the egg, and cook another 3-5 minutes until the cheese has melted.

Step 4

Serve ... Add the roll tops on the top of the eggs, sort of cocked to the side so you can still see the pretty egg, and ENJOY! Serve with bacon, grilled ham or a sausage patty. Fun for a weekend breakfast, or fancy enough for company.

Tips & Variations

No special items needed.



Loved this combo of crunchy bread and gooey cheesy filling. I used chives and a pinch of dried mixed herbs, the parmesan and sharp aged vintage cheddar instead of provolone and had a thoroughly enjoyable bruch thank you Kchurchill5 made for Pick Me tag game.

review by:
(10 Oct 2015)


This is a wonderful recipe. I made 18 rolls for a brunch & I was still asked if there were anymore left. The buns come out toasted. I used fresh chives & thyme from the garden. Free Range eggs from the farm & mascarpone leftover as the topping. I plan on making this recipe often. Thenks for posting Church!

review by:
(17 Sep 2012)


What a wonderful treat! Using what was on hand meant we tried basil instead of tarragon and a couple of tablespoons of five cheese Italian pre-grated cheese instead of provolone, but the end result was so good -- crisp bread, mellow egg and cheese, bright herbs, ready for a fork or fingers. With sides of thick sliced smoky bacon and sweet red grapes, it was a perfect brunch. Thanks, KC.

review by:
(28 Feb 2012)