Description
Savory Breakfast Rolls filled with eggs, cheese, and breakfast meats, drizzled with a classic creamy Béarnaise sauce for an indulgent morning treat.
Ingredients
Scale
- For the Rolls:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 2 tablespoons melted butter
- 1 large egg
- Filling:
- 4 large eggs, scrambled
- 1/2 cup cooked and crumbled breakfast sausage or bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- For the Béarnaise Sauce:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons minced shallots
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the dough: In a mixing bowl, combine flour, sugar, instant yeast, and salt.
- Add warm milk, melted butter, and egg. Mix and knead until smooth and elastic, about 8-10 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- While dough rises, scramble the eggs and cook the breakfast sausage or bacon. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Punch down the dough and divide into 8 equal pieces.
- Roll each piece into a small circle. Place scrambled eggs, cooked meat, cheese, and green onions in the center.
- Fold dough over filling and pinch edges to seal, forming a roll.
- Place rolls seam-side down on a greased baking sheet. Cover and let rise for 20 minutes.
- Bake rolls for 18-22 minutes until golden brown.
- Meanwhile, prepare Béarnaise sauce: In a small saucepan, combine vinegar, white wine, shallots, and tarragon. Simmer until reduced by half. Strain and cool slightly.
- In a heatproof bowl, whisk egg yolks with the cooled reduction over simmering water until thickened.
- Slowly drizzle in warm melted butter, whisking constantly until sauce is smooth and creamy.
- Season with salt and pepper.
- Drizzle Béarnaise sauce over warm breakfast rolls before serving.
Notes
- Use leftover cooked vegetables or ham for a variation on the filling.
- Béarnaise sauce can be prepared ahead and gently warmed before serving.
- To save time, use pre-made dinner rolls and add filling on top before baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 160mg