Scrambled Egg and Bacon Roll-Ups

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On Mothers’ Day, we drove in to see our moms.  They both live about 90 minutes away and only 3 miles apart.  We arrived early enough on Sunday morning so that Elizabeth and I could go to church with my mom and dad and Michael and Christopher could go to church with Michael’s mom.  My mom called me when we were halfway there to tell me that my brother, Stacey had left a pan of his cinnamon rolls.

My brother has told me about his cinnamon rolls, but I had never had them before.  When we arrived, there was a cast iron skillet on the counter filled with still-warm cinnamon rolls.  Oh, my gosh!  They were so good!  Soft and pillowy.  Buttery.  Melt in your mouth.  So good!  I had to shoo my kids away from them or they would have eaten them all!

Here’s the thing:  my brother is an insanely good cook.  He can cook pretty much anything.  He also loves cast iron and is an absolute pro at seasoning it.  If something can be cooked in cast iron, he’s going to do it.  He has shared tons of recipes with me and others over the years.

But he doesn’t share his cinnamon roll recipe.  Not even with me!

I can’t say that I blame him.  They are really spectacular!  So whenever I want really good cinnamon rolls, I’m just going to go visit my brother!

This weekend, I decided to create a roll-up of my own.  But instead of butter and cinnamon and sugar, I used cheesy scrambled eggs and bacon!  These are such a great savory breakfast bite!

Cheesy Scrambled Egg and Bacon Roll-Ups

  • 2 13.8-ounce rolls of refrigerated thick pizza crust dough
  • 2 tablespoons of salted butter
  • 8 large eggs
  • 1/2 cup of milk
  • salt
  • pepper
  • 1 cup of chopped cooked bacon
  • 2 cups of shredded Colby Jack cheese

Preheat your oven to 375 degrees.  Spray a rimmed baking sheet with nonstick spray.

In a large skillet, place the butter and turn the heat to high.  While butter is melting, crack the eggs into a large bowl and add milk, bacon, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Whisk together until eggs yolks are broken and all ingredients are incorporated.  Pour into the skillet with the melted butter.

Using a rubber spatula, scrape the bottom of the skillet and stir constantly until eggs are set.  Remove from the heat and stir in the cheese until it is melted and combined.  Set aside

Open one roll of pizza crust.  Unroll and use your fingers to press it into an even rectangle.  Use the spatula to spread half of the scrambled eggs onto the crust.  Roll up jelly-roll style and place the roll seam-side down.  Use a sharp knife to slice the roll into 10 slices.  Place each onto the prepared baking sheet.  Repeat with the second pizza crust and remaining half of the eggs.

Place in the oven and bake for 25 minutes, or until rolls are slightly browned.  Remove from the oven and allow to cool for 5 minutes before serving.

Well Duh #1:  I used a bag of real bacon pieces because I forgot to buy bacon!

Well Duh #2:  You really want to stir the scrambled eggs constantly while they are cooking to avoid any large curds from forming.

Well Duh #3:  When slicing, I like to slice the roll in half and then slice each half into five pieces.

Well Duh #4:  When you’re slicing the rolls and transferring them to the baking sheet, they will be wiggly and want to fall apart.  That’s because the warm filling softens the dough.  Just be careful.  Use a spatula or pastry scraper if you need to.

These were so good!  The recipe makes 20 of them, so I was planning to put half of them in the fridge for the next day, but I forgot that Patriot is now tall enough to get things off the counter, so he and Brees had a wonderful, sneaky feast!  Darn it!

If you’re looking for a sweet breakfast, hit my brother up and sweet talk him into a skillet full of his luscious cinnamon rolls.

If a more savory route suits your fancy, try these!

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