Ham, Egg & Cheese Breakfast Rolls (Print version)

Soft scrambled eggs, ham, and cheddar rolled in pizza dough, sliced into golden breakfast rolls for an easy brunch or grab-and-go morning meal.

# Ingredients:

For the rolls

01 - 1 lb (450 g) refrigerated or homemade pizza dough
02 - 1 tablespoon all-purpose flour, for dusting
03 - 6 large eggs
04 - 2 tablespoons milk
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon unsalted butter, for the skillet
08 - 6 oz (170 g) thin-sliced deli ham, patted dry
09 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
10 - 2 tablespoons sliced green onions, optional

For the topping

11 - 2 tablespoons unsalted butter, melted
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon garlic powder
14 - 1 teaspoon chopped fresh parsley, plus more for serving

# Instructions:

01 - Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish or line a rimmed baking sheet with parchment paper.
02 - Whisk the eggs, milk, salt, and pepper. Melt 1 tablespoon butter in a skillet over medium-low heat, add the eggs, and stir until softly set but still moist, 3-4 minutes. Transfer to a plate to cool for 5 minutes.
03 - Lightly flour the counter and roll the pizza dough into a rectangle about 10x14 inches. If it springs back, rest it for 5 minutes, then roll again.
04 - Spread the cooled eggs over the dough, leaving a 1-inch bare strip along one long edge. Add the ham, cheddar, and green onions if using.
05 - Roll the dough tightly from the filled long edge toward the bare edge. Pinch the seam to seal, then slice into 8 even rolls with a serrated knife.
06 - Arrange the rolls cut-side up in the prepared dish. Stir the melted butter, Dijon, garlic powder, and parsley, then brush over the tops. Bake for 22-25 minutes, until golden and cooked through.
07 - Let the rolls rest for 5 minutes before serving. Sprinkle with extra parsley if you like.

# Good to know:

01 - Serve warm for the best melted cheese texture.
02 - Assembled rolls can be refrigerated up to 12 hours before baking.
03 - Leftovers keep refrigerated for up to 3 days.

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