5 from 9 votes
Egg, Mozzarella and Kransky Breakfast Rolls
This is a great breakfast that you can transport anywhere, but it is great in bed. It's more of an idea than a recipe so I encourage you to experiment. This recipe uses Australian cup meauremets
Servings:
4
Course:
Breakfast, Brunch
Cuisine:
Australian
Ingredients
- 4 whole pane de casa roll or another nice firm roll
- 6 whole egg
- 125 ml heavy cream 1/2 up cream
- 200 gram cheese this can be a mixture of mozzarella and cheddar chee
- 3 whole kransky sausage or hot dogs or another part cooked sausage, cheese or plain
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make an incision into the top of each roll making it wide enough to pull out some of the bread in the centre. This will leave a kind of little bread shoe that will be filled with cheese and egg mixture
- Put the rolls onto the oven tray and prepare the filling
- Thickly slice the sausages so that you have enough for 3-4 slices for each roll
- Whip the whole eggs together in a bowl with the cream and salt and pepper.
- Start by filling the rolls with sausage and cheese, then egg by putting a slice of sausage into each roll at the very end standing up. Follow this with a pinch of cheese. This will help the sausage slices stay in place. Follow this with another slice of sausage and some cheese and continue till the rolls have at least 3 slices of sausage each.
- Press down on the cheese a little so that when you pour the egg in it has room inside the bread roll.
- Pour the egg into a jug and fill each roll with some of the egg mixture. If you don't have a jug use a spoon. Press the mixture a bit with your fingers so that as much egg as possible fits in without moving the sausages around.Clean up some of the egg spillage so your rolls dont stick to the tray.
- Bake for 15 minutes for fan forced and 20 for conventional or till done to your liking.
Cup of Yum