Delicious Stuffed Breakfast Rolls

These bites came together when I needed something a little extra for family brunch, but wasn't in the mood to stand at the stove flipping pancakes forever. I grabbed leftover pizza dough from the fridge, plus some bacon from earlier in the week, and had the wild idea to tuck breakfast stuff inside pretzel dough. The end result? Shiny bundles that could totally pass for bakery treats, but once you break them open, you've got melty cheese, scrambled eggs, and crispy bacon hiding inside. That chewy pretzel outside with a dreamy breakfast center—everybody felt like they'd scored a meal out at a trendy brunch spot.

My brother-in-law grinned and said these are "like breakfast Hot Pockets but they're actually tasty." When my daughter invited her friends over, they kept taking snaps because they looked way too professional to really be homemade. Even my mother-in-law, who usually begs for classic breakfast, admitted, "wow, those are honestly so good."

Must-Have Ingredients

• Pizza dough: The store-bought kind in a tube is awesome and saves you hassle
• Sharp cheddar cheese: Melts like a dream and gives you that craveable breakfast bite
• Scrambled eggs: Sprinkle in some garlic powder for a flavor boost
• Baking soda bath: This quick dunk is what makes ‘em taste like real pretzels and gets them brown
• Thick-cut bacon: Crumble it up so every roll gets a little in every bite

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Easy-Breezy Steps

Finishing Touches

Right out of the oven, slather the tops with melted salty butter and throw on chopped parsley if you want to look pro. Serve when they're still warm and the cheese stretches inside.

Into the Oven

Pop them in the oven at 425° for about 15–17 minutes till you get that golden, shiny outside. While they're in there, go ahead and combine some melted butter and salt to use later.

Knife Work

After the baking soda dip, brush each log with egg wash and sprinkle kosher salt up top. Grab a sharp blade and make three tiny slashes diagonally—it looks cool and helps them bake right.

Boiling Dunk

Boil some water in a pan, toss in baking soda, and let it dissolve. Drop in each filled dough log for just 20 seconds, then scoop up with a slotted spoon onto parchment-lined pans.

Roll 'Em Up

Take the dough strips, pile on scrambled eggs, cheddar, and bacon. Don't overdo it, or they'll bust open when baking. Tightly roll and pinch all edges so everything's sealed up, making plump little logs.

Fill and Layer

Lay out each dough strip, stack about half a cup of cheesy eggs and maybe two spoonfuls of bacon across each, keeping it even. Less filling keeps rolling easier.

Dough Rolling

Flour your counter, roll out the pizza dough into a big rectangle, about 20 by 14 inches. Cut it lengthwise into four strips, each about 5 inches across—big enough to wrap up all the fillings.

I totally learned about not stuffing them too full after my first batch went nuclear in the oven. Turns out less really is more—the dough seals better and everything stays together. That quick boiling step with baking soda is honestly what takes them from basic bread to full-on pretzel flavor.

Awesome Pair-Ins

Honestly, these are filling enough by themselves, but if you're going big, a bowl of berries or some crispy hash browns is next-level. Sip on coffee, fresh orange juice, or pop some bubbly for mimosas—anything rich goes well. If you’re up for it, serve with warm cheese sauce or hollandaise for bonus dipping bliss.

Twist It Up

Want to mix things up? Try sausage or ham instead of bacon, or switch the cheese to pepper jack or Swiss. Toss in sliced jalapeños for a spicy vibe, or go veggie with sautéed mushrooms and spinach blended in with your eggs and cheese.

Storing Leftovers

Fresh and warm is best, but extras keep in the fridge for a couple days. Reheat in the oven at 350° for around 10 minutes and they’re just as tasty. Make ahead? Absolutely—assemble and chill overnight, then boil and bake in the morning so you wake up to hot, gooey rolls.

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People at my place always want these for celebrations because they're hearty, cozy, and totally look like something out of a fancy bakery window. They show how you can make something wow-worthy with just basic stuff if you get a little creative. I'm still surprised how easy they are, but the reactions make you feel like a kitchen hero.

Recipe FAQs

→ Why do you boil the dough before baking?

Boiling it in baking soda water makes the rolls chewy on the outside and creates that rich, golden-brown look while baking.

→ Can these be cooked in an air fryer?

Absolutely! Once boiled and egg-washed, air fry on 400°F for 6-8 minutes. Flip them halfway, and they’ll crisp up beautifully.

→ What’s the trick to stop fillings from oozing out?

Roll your dough tightly, pinch the seams really well, and don’t overstuff. Keep the fillings away from the edges.

→ Can I make these the night before?

Sure! Put them together the evening before, refrigerate, and just boil and bake the next day. You might need to extend the baking time slightly.

→ What if I don’t have pizza dough handy?

Refrigerated bread dough works too, or you can whip up your own pretzel dough instead. Pizza dough is quick and easy, though!