Saturday, March 13, 2010

Stuffed Breakfast Rolls

These are perfect to make on the weekend and then refrigerate for the week.  They microwave perfectly in 30 second.  It's a great portable nutritious breakfast.


2/3 bag frozen southern style hashbrowns
1 lb breakfast sausage
9 eggs

Mix dough.  While dough is rising, in a large skillet, brown breakfast sausage.  Add hashbrowns.  Cook until hashbrowns are golden brown.  In a medium bowl, beat eggs until well mixed.  Add eggs to hashbrown mixture.  Cook until eggs are fully cooked.  Salt and pepper to taste.  Allow entire mixture to cool slightly.

Take a piece of dough, slightly larger than a golf ball, and flatten until pretty thin.  Place a good size spoonful of hashbrown mixture in center.  Form dough around hashbrowns until fully sealed.  Please on greased cookie sheet.  Bake at 350 for 20-25 minutes or until golden brown.

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