Summertime is the ideal season to make this grilled potato salad because it doesn’t call for boiling or peeling potatoes. Furthermore, it doesn’t contain mayo, making it a delightful and light alternative to conventional potato salads.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 5 |
Ingredients
- 3 slices bacon, cut into 1/2-inch pieces
- 2 tablespoons butter, divided
- 4 eggs, whisked
- salt and ground black pepper to taste
- 1 (17 1/2 ounce) can refrigerated cinnamon roll dough with icing
- 1 ¼ cups shredded Cheddar cheese
- 5 tablespoons cream cheese, softened
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
- Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
- Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over filling, pinching edges together to enclose filling completely.
- Place rolls seam-side down in the prepared pie plate.
- Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
- Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 213 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 17 g |
| Sodium | 1222 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I made recipe exactly as written. Delish! I did however, prepare everything the night before so in the morning, I just had to pre-heat the oven to 400, then melt the butter to add to the tops and pop in the oven. I had to bake them 30 minutes since they were in the refrigerator the night before. I baked them in a glass pie dish with a cookie sheet under the glass pie dish. This kept the bottoms from burning. My oven always burns bottoms!
Easy to make, wonderful combo of sweet and savory. I used my fingers to flatten out and spread the rolls thin. Spread some icing on the rolls before serving if you need a little more sweetness.
Made it!!! Great, yummy, fulfilling, delicious breakfast. All in one bite!!!!
Loved it and the left overs worked amazingly after a quick microwave.
I like the cinnamon with the eggs and I added a 1/2 tsp more.
Great recipe. I used Grands Flaky biscuits and black cast iron skillet. Maple flavored breakfast sausage instead of bacon. Will make with bacon next time…delicious!
This was a bomb. Did not taste good at all. I was going to make it for a men’s breakfast and tried it the day before, took the eggs and bacon and served them with cinnamon rolls on the side.
Very good. I have made it a few times.
Hardest thing was to roll the dough into a circle and then to seal it shut after you stuff it. Probably need to make sure you have a lot of dough to start with (grande). This was not too sweet, didn’t use any icing.
will make it again, but try a different brand of rolls; Harris Teeter brand did not work too well. not as easy as the video!
I used pillsbury butter tastin grands flakey layers and they were a big hit with my family.
yummy and fun, but not easy to put together like the video 🙂
pretty good recipe, thought it would be sweeter and was pleasantly surprised, tasted good but not sure it was worth all the work…
Used a breakfast sandwich maker to make the egg patties and the results were pretty good but the folks eating didn’t seem to like this particular combo. Either French toast or bacon and egg people I guess
Great idea to combine these breakfasts. Really nice combo of salty and sweet. I have quite a sweet tooth though and definitely needed the Grands sweet frosting to balance all the salty inside. Also, as mentioned in other reviews, make sure to buy the grands, as the other rolls/buns won’t be large enough to fold over.
Easy to make, and yummy. The instructions for rolling the dough are easier to understand by watching the video rather than interpreting the written directions. I tried this mainly to see if it would be a decent breakfast when on the run. While I didn’t try freezing any (the first batch disappeared fast), I’m sure they could be. Pop in a microwave, and out the door. Before making this I wondered if more ingredients could be added. They could but consider extra space is very limited when bundling up the dough bomb based on the ingredients as written. I nearly pulled the rolls from the oven at about 19 minutes since they were a deep golden brown. Decided to leave them for the full 22 minutes. I found the dough bombs which were touching one another toward the center were a bit doughy when first removed from the oven. The extra 3 minutes and 15 minutes resting time made them just right. I’ll definitely make these again, and take on recreational outings. Very good recipe, Julie!
Well these were yummy, but I feel that I could have done better, so I’m going to make them again and hope for a 5-star breakfast next time. My mistake was…I didn’t buy “Grands”…I bought regular sized cinnamon biscuits, which didn’t work. They were not big enough, so I had to use two biscuits per “bomb.” Also, I didn’t know what to do with the icing from the biscuits? The recipe didn’t state, so I left it out completely. Wondering if the icing would have added something to the finished product? They were just a bit dry, so just maybe this would have helped. All in all, this is a great idea for breakfast and I’m determined to get it right next time. 🙂
So delicious!
Marvelous savory & sweet combo and super easy to make. My own take on this is to use maple-flavored bacon. Goes so good with the cinnamon roll crust. Also I made it with crumbled maple breakfast sausage as well, very good but I prefer the taste and texture of crunchy bacon in the soft sweet dough. Sometime in the future I am also thinking of doing this but using a soft boiled quail egg (or at least a small chicken egg) in the center of each roll instead of scrambled eggs … sort of an odd twist on the idea of Scotch Eggs. Experiment and enjoy!