芝士培根蛋餐包Cheesy Bacon & Egg Breakfast Bombs

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材料:

培根1包、蛋4粒、牛奶4汤匙、盐1/8茶匙、少许胡椒粉、牛奶小面包面团16粒、适量粉、墨西哥辣椒1粒(剁碎)、烤灯笼椒1.4杯(切丁)

蒜香料牛油:

无盐牛油4汤匙、蒜粉1/2茶匙、欧芹1/2茶匙、盐1/4茶匙

做法:

1。将培根放入预热至180C的烤箱内,烤15-25分钟至脆。取出待冷后切成小片。

2。在碗内将鸡蛋、牛奶、盐和胡椒粉,搅拌混合,放入平底锅内以中火煎至熟,不必煎太熟。

3。将冷冻的牛奶小面包面团放入微波炉解冻3-4分钟。在9×9烤盘上涂抹少许油,备用。

4。将每份面团搓平,放上1汤匙的芝士,搓揉成团。在面团中间放上1汤匙鸡蛋、1汤匙的培根、1/2茶匙墨西哥辣椒、1/2茶匙烤灯笼椒,将面团左右折入,上下折入,搓圆。重复至材料用完。

5。用不粘喷雾喷洒一块保鲜膜,并将喷洒的一面朝下放在早餐包上。 冷藏至早上或按照说明进行(烘烤时间各不相同)。

6。从冰箱中取出烤盘并取下塑料包装。 放入预热至180C的烤箱烘烤 40-45 分钟,直到顶部呈金黄色,早餐餐包不再是面团。 检查大约 25 分钟,如果它开始变褐色太快,用箔纸覆盖。 为了测试熟度,把边缘的一块拉出来,如果还是面团,再煮 5 分钟。 如果不冷藏烘烤,烘烤时间为 30-35 分钟。

7。当餐包炸弹烘烤时,制作大蒜香草牛油。 在微波炉中的小碗中融化黄油,大约 30 秒,或直到融化。 加入大蒜、欧芹和盐; 用糕点刷搅拌。 从烤箱中取出餐包,刷上融化的牛油混合物,即可享用。

 

Ingredients:

1 (16 oz) package Bacon
4 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
Pinch black pepper
16 frozen yeast dinner roll dough balls
Flour, for dusting
8 ounces shredded mild cheddar cheese
1 medium jalapeño, diced
1/4 cup roasted red peppers, diced

For the Garlic Herb Butter:

4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

Method:

1。Preheat oven to 180C. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces.

2。While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined. Spray small skillet with non-stick cooking spray. Heat skillet over medium heat. Add egg mixture and stir occasionally until eggs are scrambled and no liquid is left in the pan, about 3-4 minutes. Do not cook until eggs are completely dry. Set aside to cool.

3。Place dinner rolls on microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9-inch pie plate or a 9″x9″ baking pan and set aside.

4。 Toss 1 piece of dough in flour and flatten and stretch dough to about 3-4” across. Sprinkle one tablespoon of cheese over dough and press into dough with palm of your hand. Onto the center of the dough round, place one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers. Pull top and bottom edges of dough together and then pull left and right edges, pinching dough together to create a ball. If the ball won’t seal, tap fingertips into flour and crimp edges together to seal. Place dough ball in prepared dish. Repeat until all breakfast bombs are complete.

5。Spray piece of plastic wrap with non-stick spray and place sprayed side down on breakfast bombs. Refrigerate until morning or proceed with instructions (bake times vary).

6。Remove baking dish from refrigerator and remove plastic wrap. Bake for 40-45 minutes until tops are golden brown and breakfast bombs are no longer doughy. Check around 25 minutes, if it is starting to brown too quickly, cover with foil. To test for doneness, pull one of the edge pieces out, if still doughy cook it for another 5 minutes. If baking without refrigeration, bake time will be 30-35 minutes.

7。While breakfast bombs bake, make the garlic herb butter. Melt butter in small bowl in microwave, about 30 seconds, or until melted. Add garlic, parsley and salt; stir with pastry brush. Remove breakfast bombs from oven and brush with melted butter mixture.  Serve and enjoy!