Open Faced Egg and Canadian Bacon Rolls

• Meat

  • 6 slices Canadian bacon

• Refrigerated

  • 6 Eggs, medium or large

• Baking & Spices

  • 1 Salt and black pepper

• Bread & Baked Goods

  • 6 Dinner rolls, frozen

• Dairy

  • 2 tbsp Butter or butter, light
  • 2/3 cup Colby jack cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 6 frozen dinner rolls (i.e. Sister Schuberts)
• 2 Tbsp light butter or butter, melted
• ⅔ cup shredded colby-jack cheese
• 6 slices Canadian bacon
• 6 medium or large eggs (See Cooks note)
• Salt and black pepper

Directions

• Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Set aside.
• Use a sharp paring knife to hollow out the center from the frozen rolls. Leaving a ½-inch order. Using your fingers press the interior of the rolls as flat as possible. (Pop the centers of the bread into a plastic storage bag and refreeze to use as breadcrumbs for another recipe.).
• Brush the rolls with melted butter reserving some for after baking.
• Sprinkle around 1 tsp of shredded cheese into the bottom of each roll. Top with a single slice of Canadian bacon. Press down.
• Crack the egg into a measuring cup and carefully pour into the center. Dont panic if some overflows.
• Sprinkle with salt and black pepper to your taste then top with the remaining shredded cheese.
• Bake for 15-20 minutes or until the eggs are cooked to your preferred level of firmness..
• Brush with remaining butter and serve immediately.