Bacon & Egg Sandwiches
On the weekends, I always try and cook breakfast for Brad and me. He loves Bacon and Egg sandwiches. After Valentine's Day, we had some Sister Schubert rolls leftover. We rarely buy the tin of rolls for this reason. But we decided to try using the rolls instead of loaf bread for our Bacon and Egg Sandwiches. They turned out really well, and Brad wanted me to share this with everyone!
Ingredients
- Bacon - approximately 6 slices depending on how many rolls are leftover
- Eggs - approximately 2 eggs, again depending how many rolls are leftover
- Butter - about a tablespoon for the eggs
- Sister Schubert Rolls - whatever is leftover
Instructions
One - Set the oven to 400, cover a baking sheet with foil, and lay the bacon in one layer on the baking sheet. Place in oven for approximately 15 minutes or until crispy
Two - Cut the rolls in half and place inside up in a round baking pan or cookie sheet
Three - Place eggs in a bowl and scramble
Four - Remove the bacon from the oven when crispy and transfer to a paper towel lined plate
Five - Place a tablespoon of butter in a pan over medium heat. At this point place the rolls in oven for 5 minutes
Six - When butter melts, pour scrambled eggs in the pan
Seven - When the bottom of the eggs are set, cut the egg into pieces and flip. I cut into 8 triangles. This makes it easier to place on the rolls and they not fall off.
Eight - Pull the rolls from the oven and make an assembly line: rolls, eggs, bacon. I break the bacon apart into smaller pieces. See below.
