EGG-IN-A-HOLE BREAKFAST ROLLS

 

I love these easy and delicious egg-in-a-hole breakfast rolls as an easy breakfast to make during the week or on the weekend! They’re the perfect recipe to make if you’re feeding a crowd! I used a 12-pack of rolls, but you can also use the Kings Hawaiian 18 or 24 pack if you’re making this for a larger crowd! 

Ingredients: 

• 12 pack Kings Hawaiian rolls 
• 12 small-medium sized eggs. If all you have are large eggs, that’s okay too, but you’ll need to drain off some of the egg whites from each one before adding into your rolls.
• Nonstick cooking spray
• About 6 thin slices of prosciutto cut in half 
• 6 oz grated parmesan cheese 
• 1/2 tsp salt 
• 1/2 tsp black pepper 
• 1/4 cup fresh or dried scallions or chives 

Directions:

1. Remove your rolls from the package and using a paring knife carve out a circle from the top each roll 
2. Spray your baking dish with nonstick spray and place your rolls inside 
3. Line each roll with prosciutto and evenly sprinkle parmesan in each one 
4. Crack an egg into each roll, top with more parmesan cheese, salt & pepper (if you like using some other seasonings too, you can gladly use them)
5. Bake at 375 for about 25 min (time may vary depending on oven) or until the egg whites are set! If you like your yolks cooked a little more you can leave them in or a few extra minutes! NOTE: the tops of your rolls might start to brown too much while baking, simply loosely cover baking dish with a piece of foil to prevent them from burning 
6. Remove from the oven, let set for 5 min, slice them up and enjoy! You can serve this with all of your other favorite breakfast sides!