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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Boursin Bread Bites (Egg-Stuffed Dinner Roll Cups)

Store-bought dinner rolls pressed into muffin-tin cups, filled with a cracked egg, creamy Boursin and bits of bacon, then baked until set. A make-ahead breakfast that eats like a handheld egg bake.

⏱ 22 minbreakfasteggsmake-aheadboursinbacon

Ingredients

  • —frozen yeast dinner rolls · thawed and risen at room temperature about 4 hours
  • 1egg per roll
  • —Boursin cheese bites · a couple per roll; naturally salty
  • —cooked bacon · chopped, a little in each
  • —salt · a little on each egg; go light since the Boursin is salty
  • —black pepper

Steps

  1. 1

    Let the dinner rolls sit out at room temperature about 4 hours until risen, then press them down on the counter to deflate.

  2. 2

    Place the rolls in a muffin tin, lay a piece of parchment paper larger than the tin over the top, and set a second muffin tin on top so the rolls squish between them.

  3. 3

    Set a cast iron skillet on top of the upper tin to weigh it down.

  4. 4

    Bake about 5 to 7 minutes, until the rolls are not fully baked but each one has formed a well in the center. Remove the skillet, top tin, and parchment.

  5. 5

    Crack an egg into the well of each roll.

  6. 6

    Tuck a couple of Boursin bites into each well, then season each egg with pepper and a little salt.

  7. 7

    Add a little chopped bacon to each.

  8. 8

    Return to the oven and bake about 15 minutes, until the eggs are cooked and the rolls are baked through.

Creator's notes

Jessica calls these a great make-ahead breakfast. Pull the rolls while they're still underbaked — the well is what holds the egg — and go easy on the salt since Boursin is already salty.

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