Breakfast, is the most important meal of the day! For me, the best part about eating breakfast is that it kick starts my metabolism. I find that when I do eat breakfast, I tend to lose weight (of course, portion control and exercise). I was prepping for my trip to Florida and we normally eat at the terminal (very early morning flight). This time, I decided to make a breakfast to take a long. I am not a big fan of the breakfasts that can be found at the airports. I needed to make whatever food I prepared: portable, easy to eat and satisfying. Plus I had a lot of vegetables that I needed to use up before the trip. So, I decided to make Scrambled Egg Stuffed Breakfast Rolls. I will say that this did take a few hours to make but only for the rise time of the dough. For a quicker version, you can always use ready-made dough. I made the filling while the dough was on its first rise, so that the eggs had a chance to cool down. I also only used 4 eggs with yolks and used egg beaters to make this dish lower in cholesterol.
Ingredients For Dough:
1 1/4 cup warm water
2 1/2 teaspoon of yeast
2 1/2 tablespoons of olive oil
3 1/2 cups of all-purpose flour
1 1/2 teaspoons of salt
3 1/2 teaspoons of sugar
Ingredients For Egg Filling:
Any fillings or cheese you like in an omelet
- Combine all ingredients for dough and knead until dough is smooth. You may have to add more water or flour to make a smooth and firm ball of dough.
- Allow dough to rest in a greased bowl, covered in a warm place for 1 hour.
- Place eggs and enough egg beaters to measure 2 cups of eggs
- In a large frying pan, saute your vegetables (if you want them softened). Otherwise add eggs, vegetables and cheeses in frying pan and stir constantly until all ingredients are combined and cooked half way.
- Allow mixture to cool.
- After 1 hour, separate dough into 8 pieces and roll each piece into a rectangle
- Place about 1/2 cup of egg filling in the center and fold the sides of dough around it.
- Place roll on a greased baking tray, seem side down and let rolls rest for 1 hour
- Preheat oven to 450 F and cut a small vent in each of the rolls.
- Brush rolls with milk and bake for 15-20 minutes
- Allow rolls to cool completely before wrapping and freezing (or refrigerating)