Cheesy Breakfast Buns

Prep Time
Cook Time
Ready In

"This recipe makes for an such and easy breakfast! I suppose cheddar could be used instead of Colby, but Colby seems to melt a little better! Latele I have been using sour dough buns which make for a wonderful alternative."

Original recipe yields 4 servings


  • Serving Size: 1 (175.8 g)
  • Calories 315.4
  • Total Fat - 15.3 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 226.8 mg
  • Sodium - 876.3 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.1 g
  • Protein - 19.6 g
  • Calcium - 326.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat the oil in a fry pan and saute the mushrooms for about 3-5 minutes or until softened, then stir in the spinach and allow to wilt and set aside mushroom mixture.

Step 2

Cut the top 1/4 off each roll and hollow out the roll, being careful not to break roll, and leave a 2cm thick crust. Reserve the tops and crumbs for another use. (Maybe breadcrumbs.).

Step 3

Place the rolls on a baking tray then fold and lay a slice of ham in each roll, then divide 1/2 a cup of the cheese (leaving a 1/4 cup cheese) between each roll. Divide the mushroom mixture between the rolls, crack an egg into each roll and sprinkle over the remaining 1/4 cup cheese.

Step 4

Bake rolls in a moderate oven 180oC for 10-12 minutes or until the egg is cooked.

Step 5

Sprinkle with pepper and top with finely chopped spring onions and serve immediately.

Tips & Variations

No special items needed.



I made this for lunch today (scaled back to one serve) and thoroughly enjoyed with an ooey gooey egg, stretchy cheese, (I used mozzarella as that is what I had on hand), smoky ham and silky mushrooms and spinach. I also used the lid and toasted it in the oven with rest making for a nice crispy dipper for the ooey gooey egg. Thank you Tisme made for Pick Me tag game under the 48 hour rule.

review by:
(29 Jul 2018)