Stuffed Breakfast Rolls

An “easy to grab” breakfast for on the go, hunting camp or when unexpected guests show up. I wrap them in foil and freeze then reheat on the grill or the microwave if I’m home. (Removing the foil first for microwave use)

Stuffing:

10 Eggs scrambled (save the egg white from one egg to brush on top of rolls before baking)

1can of green chilies, optional added to scrambled eggs

1 bag or 2 cups of finely shredded sharp cheddar cheese or cheese of choice

1 lb Bag of shredded hash browns, cooked according to directions

Package of bacon cooked to crispy, drained and crumbled

2 tubes (8 biscuits each tube) home style refrigerator biscuits

Pre-heat oven to 425°

Take biscuits out of tube and flatten each one out with rolling pin, then place 2 tablespoons of eggs, 2 tablespoons hash browns, tablespoon of cheese and sprinkle crumbled bacon in center of flattened biscuit dough.

Bring edges up around filling and pinch closed.

Lay stuffed rolls seam side down on greased (Pam non stick spray) baking sheet keeping them 2 inches apart.

Brush the tops of rolls with whipped egg whites then add a sprinkling of black pepper and salt optional of course.

Bake 10 minutes.

Eat as they are or top with salsa, hot sauce or sausage gravy!

Note: Instead of measuring out tablespoons full of the ingredients, I just took a soup spoon out of the silverware drawer and used that it was much easier.

Original Recipe found on www.richestorags by Dori