If you haven’t been able to tell already, we love to come up with new and creative breakfast recipes here on the Honeyville blog. Today’s blog post was thought up by none other than one of our Rancho Cucamonga, CA store stock boys, Cody. He came to me last week with this idea: “What if you took all the ingredients you’d want in a hearty breakfast, laid them out onto a biscuit or bread dough, then rolled that dough up and sliced off little rolls, Sushi style?”
So, after gathering the ingredients, coming up with a recipe, baking up the finished product, and taste-testing it for ourselves, this brilliant recipe was just about complete. The only thing lacking? A proper name. “Sushi Breakfast” was probably not going to be the most appealing blog post title we ever had. In addition, we stuffed our rolls so full of delicious, warm breakfast goodness that the end result and look was anything but Sushi. No, this title had to be something more. It seemed that even the title of this amazing recipe was pre-destined for greatness! So, after much thought, we present to you, the one and only, Ultimate Breakfast Roll-Up! Enjoy!
3 cups Honeyville Gourmet Scone Mix
2 1/2 tsp Dry Active Yeast
1 cup warm Water
2 cups Honeyville Freeze Dried Scrambled Eggs
1 1/2 cups Honeyville Freeze Dried Sausage
1 cup Honeyville Freeze Dried Ham
2 cups Honeyville Freeze Dried Cheddar Cheese
Preheat oven to 375 degrees.
Activate your yeast by combining yeast and warm water. Let sit for 5-8 minutes while yeast bubbles. I usually let the yeast activate in 1/4 cup of water, then add the remaining amount to equal 1 cup right before I add it to the scone mix.
In a separate mixing bowl, add scone mix and combine water/yeast mix. Mix together until dough is soft.
Cover and let rise for 20 minutes.
While dough is rising, re-hydrate eggs, sausage, ham, and cheese by soaking in water. Once ingredients are hydrated, drain the excess water.
Remove your dough from the bowl and roll out on a floured surface. Remember, you’ll be rolling this dough up, so make sure that you roll it out as thin as you can.
Once dough is rolled out, spread out scrambled eggs on dough.
Add sausage, ham, and cheese next.
Don’t worry if the ingredients do not spread over the entire dough. Once you start rolling, the ingredients will spread out.
Grab one end of the dough and begin rolling up your dough. Make sure that you tuck under as you roll.
You’ll notice that as you roll, ingredients might come out of the sides. Don’t worry, you can tuck them back in if you choose.
Once completely rolled up, pinch the sides and the top to seal. Now you can start cutting!
With a knife or bench scraper, begin to cut your rolls.
You can cut each roll as wide or as narrow as you desire. It’s all up to you.
Once each roll is cut, place them on a greased cookie sheet. You may want to pinch up any sides of the roll that are sagging, as these will burst apart during cooking. These rolls definitely puff up when you cook them.
Bake for 20 minutes at 375 degrees, or when the sides are a light brown.
Remove and let cool for a minute or two before serving.
These are the ultimate breakfast meals for anyone. The flavor that cooks into the entire roll from the sausage and ham simply can’t be beat. And the scone dough adds the perfect crispness and flavor for this meal. And boy, are they hearty! One bite of these and you’ll see why “Ultimate” is the only way to describe them.