This post has been sponsored by KING’S HAWAIIAN®. All thoughts and opinions are my own.
Not your ordinary egg in a hole, these soft and slightly sweet KING’S HAWAIIAN Original Hawaiian Sweet Rolls are filled with a piece of bacon, sharp cheddar cheese, and an egg. Sprinkle on some salt and pepper, and bake to your desired egg texture. Don’t forget a sprinkling of chives before indulging in the best breakfast sandwich!!
Growing up, KING’S HAWAIIAN Original Hawaiian Sweet Rolls were a treat during dinnertime. The soft and slightly sweet bread is a favorite, and I love that KING’S HAWAIIAN Bread stays true to the original island recipe. These days, the rolls are more of a frequent rotation in my house. Especially during the summertime—I keep them in one piece, cut the rolls in half, and spread mayo. Then, I add turkey, tomato, lettuce, red onion, and cheddar cheese; place the top back on; store it in a big plastic bag; and take to the beach. It’s perfect.
Those beach sandwiches are perfect because they’re easy to serve to a crowd at the beach and everyone loves them. I wanted to do something similar for a girls’ brunch I was hosting. I always make cinnamon rolls but wanted something savory to go along with them. And who wants to sit at the stove cooking eggs? Not me!!
This egg in a hole breakfast sandwich is so easy. You could definitely prepare everything just up to placing the actual eggs in the bread the night before. Then, right before baking, crack the eggs in and add the spices. Easy peasy. KING’S HAWAIIAN Bread will make any of your breakfast ideas irresistibly delicious. I always load up on all of my cooking needs when I visit Albertsons; the KING’S HAWAIIAN Original Hawaiian Sweet Rolls are found near the deli section with all the cheeses and meats, aka my favorite spot!!
Let’s get to the recipe.
What ingredients do you need?
- KING’S HAWAIIAN® Original Hawaiian Sweet Rolls. These rolls are the perfect size, and the slight sweetness goes perfectly with the bacon, egg, and cheese!
- Eggs. Small or medium-sized eggs would be best, but I always have loads of large eggs on hand. In that case, gently crack the egg into your hand and let the majority of the white slip through into a clean bowl. You could use the leftover egg whites for meringue cookies!
- Bacon. You totally do not need to add bacon if you want to keep these veggie, but I love bacon—especially for breakfast. You’re going to par-cook it before placing it inside the rolls. Why not try prosciutto next time? Yum!
- Cheese. Please just make sure you use a good quality, sharp cheese. After all, you want the flavor of the cheese to shine through. I like to use sharp English Cheddar.
- Salt, Pepper, and Chives. You’ll only need a small amount of these three ingredients, but don’t forget them—they make all the difference!
How do you assemble Egg in a Hole Rolls?
Since the eggs will cook quickly, we are going to par-bake the bacon to ensure it is fully cooked, while not overcooking the egg.
To start, place the uncooked bacon on a sheet tray—ensuring the slices are not touching. Place the sheet into the oven, and then turn the oven on to 350F/180C.
While the oven is preheating and the bacon is par-baking, prepare the rest of the ingredients.
Lightly spray a 9-inch square baking dish and tear the 18 pack of rolls in half so you are left with 9 rolls. Place the rolls into the prepared pan. It is important to grease the pan to prevent the bottom of the rolls from getting stuck to the baking dish.
Use a knife to cut a hole out of the center of each roll. When cutting, remember: an egg has to fit into this hole, so make sure it’s large enough.
Shred the cheddar cheese, chop the chives, and set aside.
After 10 minutes, the bacon should be 3/4 of the way cooked. Take it out of the oven, and place the bacon on a paper towel to drain excess fat. Cut each slice of bacon in half.
Press one piece of bacon into each hole so that the bacon overhangs. Make sure to gently press the bacon down; this helps create more room for the egg.
Sprinkle a bit of cheddar cheese in each hole, then carefully place each egg into the hole. It’s important that you’ve discarded a lot of the white if you are using large eggs or the white will seep all over.
Finally, sprinkle the salt and pepper all over. Then, sprinkle the remaining cheese.
Bake the breakfast sandwiches for 14-19 minutes, depending on how you like your eggs. I wanted more jammy eggs as opposed to runny eggs.
Mine were done at 17 minutes, but adjust the time accordingly to your preference. Ultimately, you just want to ensure the white is cooked. Everyone’s oven is different, so pay close attention.
Sprinkle the chives all over and let cool for 5 minutes. Use a knife to cut each roll into an individual sandwich.
Look at that egg—talk about breakfast perfection! Make sure to try my vegetarian quiche recipe next.
Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 9 KING’S HAWAIIAN® Original Hawaiian Sweet Rolls
- 5 Slices of Bacon
- 9 Small or Medium Eggs (For Large Eggs, See Note Below)
- 1/2 Cup Sharp Cheddar Cheese, Shredded
- 1/2 Teaspoon Ground Pepper
- 1/4 Teaspoon Salt
- 1 Tablespoon Chopped Chives
- On a sheet tray, place the bacon—ensuring the slices are not touching. Place it into the oven, and then turn the oven on to 350F/180C.
- While the oven is preheating and the bacon is par baking, prepare the rest of the ingredients.
- Lightly spray a 9-inch square pan, and tear the 18-pack of rolls in half. Place the chunk of 9 rolls into the prepared pan. Use a knife to cut a hole out of the center of each roll. When cutting, remember: an egg has to fit into this hole, so make sure it’s large enough.
- Shred cheddar cheese and chop chives. Set aside.
- After 10 minutes, the bacon should be 3/4 of the way cooked; take it out of the oven and place the bacon on a paper towel to drain excess fat. Cut each slice of bacon in half.
- Press one piece of bacon into each hole so that the bacon over hangs. Make sure to gently press the bacon down; this helps create more room for the egg.
- Gently sprinkle a bit of cheese in each hole, then carefully place each egg into the hole. Sprinkle the salt and pepper all over, then sprinkle remaining cheese.
- Bake for 14-19 minutes; I wanted more of jammy eggs as opposed to runny eggs. Mine were done at 17 minutes, but adjust the time accordingly to your preference. Ultimately, you just want to ensure the white is cooked. Sprinkle on chives and let cool for 5 minutes before cutting into individual sandwiches.
Prepare just up to before the actual egg goes into the bread. Wrap in plastic wrap and store in the fridge. When ready to bake, add eggs, salt, and pepper. Bake accordingly.
Reheat: Place in the oven at 300ºF for 10 minutes or microwave for 30 seconds.
Doubling: Easily double the recipe to serve more people. I would add 5-10 minutes to the baking time and bake them in a 9″ x 13″ pan or sheet tray!
Keywords: egg in a hole, bacon and egg sandwich, breakfast sandwich