Description
These Stuffed Breakfast Pretzel Rolls are a delightful savory treat perfect for a morning meal. Soft pretzel dough envelops a delicious filling of sausage, bacon, cheese, and eggs, creating a hearty and satisfying breakfast option.
Ingredients
Scale
Dough:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 tablespoon brown sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 tablespoon unsalted butter, melted
Filling:
- 1/2 pound breakfast sausage, crumbled and cooked
- 4 large eggs, scrambled
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup diced green onions
Others:
- 1/4 cup baking soda
- coarse sea salt for topping
Instructions
- In a large mixing bowl, dissolve the yeast and brown sugar in warm water. Let sit for 5 minutes until foamy.
- Stir in the flour, salt, beaten eggs, and melted butter. Mix until a dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until smooth.
- Let the dough rise for 1 hour until doubled in size.
- Prepare the filling by mixing scrambled eggs with sausage, cheese, bacon, and green onions.
- Divide the dough into 8 pieces, flatten each, and fill with the prepared mixture.
- Boil the rolls briefly in water and baking soda.
- Brush with beaten eggs, sprinkle with salt, and bake until golden brown.
- Cool slightly before serving.
Notes
- You can make a vegetarian version by using cooked mushrooms instead of sausage.
- These rolls are freezer-friendly and reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 115mg
