Bakes Breakfast Roll Recipe

Instructions

1. Prep the buns: Preheat the oven to 200°C/400°F
2. To make bread bowls, remove the center of each bun (two buns should weigh 60g) – you can save the removed bread to make breadcrumbs.
3. Spray the outside and inside of the loaf pan with cooking oil spray.
4. Bake the bowls: Place on a baking sheet lined with parchment paper and bake until the roll is golden brown on the inside and crispy on the outside.
5. Whip up the tomato filling: Combine crushed tomatoes, tomato paste, basil, garlic powder and onion powder in a bowl.
6. Assemble and bake: Then place a quarter of the baked bread into each bowl.
7. Crack an egg into each baking dish.
8. Sprinkle grated cheddar cheese on top and bake for about 8 to 10 minutes. The egg whites should be set but the yolks should still be runny (if you don’t like runny yolks, continue cooking a little longer).
9. Finishing touches: Sprinkle with chopped parsley and season with salt and pepper.
10. Appreciate it!!

Tips:

1. For a vegetarian option, replace the egg with mashed avocado or sauteed spinach.
2. Spice things up with a dash of your favorite hot sauce or chili flakes.
3. Add other toppings like cooked sausage, chopped vegetables, or even leftover roasted sweet potatoes.
4. This recipe is easily doubled or tripled to feed a crowd.
5. With this recipe, you can enjoy a satisfying and delicious breakfast without sacrificing your diet goals. So
6. ditch the boring toast and try these Syn-Free Breakfast Roll Bakes – you won’t be disappointed!