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loaded breakfast roll

(3 ratings)
Teas avatar
Blue Ribbon Recipe by
Tea Groves
@Teas
Ooltewah, TN

My family loves this breakfast loaf. It's a favorite of ours on holidays. It's great cold or just out of the oven.

Blue Ribbon Recipe

Serve this loaded breakfast roll the day after Christmas or Easter. It's a delicious way to use leftover ham. The outside is similar to a homemade biscuit that's tender and flaky. It holds in the filling of scrambled eggs, cheese, and bacon. Tea suggests serving with tomatoes, but sliced fresh fruit would be good, too. This breakfast roll is an all-in-one breakfast.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -6
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For loaded breakfast roll

  • 8 lg
    eggs, beaten and softly scrambled
  • 3 c
    sifted self-rising flour, plus extra for kneading
  • 3 tsp
    baking powder
  • 3/4 c
    Crisco
  • 1 1/4 c
    buttermilk
  • 1 1/2 c
    shredded cheese
  • 1 c
    diced ham
  • 1 lg
    egg
  • 1 Tbsp
    water

How To Make loaded breakfast roll

  • In a large mixing bowl, sift together the self-rising flour and baking powder.
    1
    Preheat the oven to 375 F. In a large mixing bowl, sift together the self-rising flour and baking powder.
  • With a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles sand.
    2
    With a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles sand.
  • Slowly add the buttermilk mixing as you go until a dough forms.
    3
    Slowly add the buttermilk mixing as you go until a dough forms.
  • Turn dough onto a floured surface and knead 8-10 times.
    4
    Turn dough onto a floured surface and knead 8-10 times.
  • Roll the dough on parchment paper into an oblong shape.
    5
    Roll the dough on parchment paper into an oblong shape (about 14x10).
  • Layer scrambled eggs and ham down the center.
    6
    Layer scrambled eggs and ham down the center.
  • Top with cheese.
    7
    Top with cheese.
  • Carefully fold in the ends, bring the sides up, and seal the seams.
    8
    Carefully fold in the ends, bring the sides up, and seal the seams.
  • Invert the roll to the other pan with the seam side down.
    9
    Slide a baking sheet under the parchment paper. Place another lined baking sheet on top of the roll. Invert the roll to the other pan with the seam side down.
  • Brush egg wash over the roll.
    10
    Beat together the egg and water to make the egg wash. Brush it all over the roll.
  • Bake the Loaded Breakfast Roll.
    11
    Baked in a preheated oven or 20-25 minutes or until golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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