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Egg Buns in the Oven - No Fuss Gourmet

These are goooood, especially if you start with some tasty rolls. We used Dutch Crunch rolls from the local bakery and lined the insides with a thin slice of provolone cheese and then filled them with some chopped ham, spinach, onion and mushroom (all fresh, not cooked) and added a dab of prepared pesto sauce before cracking the egg on top. These are incredibly easy to prepare and great for serving a crowd because they can bake while you’re serving up mimosas. Use fresh veggies, but meats must be pre-cooked in order to prevent a greasy bun.

P.S. Don’t forget to serve the top/inside of the bun with a dab of butter on the side or eat it as an appetizer while the buns are in the oven! Wrap the tops tightly in plastic if you want to save them for another meal.

Egg Buns in the Oven

Ingredients for Egg Buns:

Crusty bread rolls – these can be leftover from a dinner party the night before

Melted butter

Salt & pepper

Assorted fillings – choose your favorites from this list or create your own combo. We suggest choosing one meat, one spread and at least one vegetable. Recommended filling choices include: thinly sliced ham, cooked sausage, crumbled cooked bacon, chopped leftover chicken or turkey, onions (cooked or raw), peppers, mushrooms, spinach, grape tomatoes (don’t use regular tomatoes), shredded cheese, thinly sliced cheese, feta cheese, herbed cheese spread, spinach artichoke dip, vegetable cream cheese, pesto, cranberry sauce, cilantro, parsley, and/or thyme

Eggs – same number as you have rolls

Instructions for Egg Buns:

Preheat the oven 350°F.
Carefully take a sharp knife to the top of each bun and cut a circle which will also pull the inside of the bun out and leave the entire crust intact, forming a bowl.

Brush the inside of each roll with a little melted butter.

Fill the buns from the list of assorted fillings. If you have company, let them fill their own buns from a buffet of ingredients. Or, fill the buns however you like. A very small amount of each chosen filling is all you need and then be sure to pack it down tightly, leaving enough room for the egg to fit on top of the fillings and stay inside of the bun.

Place the filled buns onto a clean baking sheet. You may need to press the ingredients down if you’ve used smaller buns. This is very important in order to prevent a sticky mess if the egg (which you are adding next) flows over the sides of the bun.

Crack an egg (or egg white) into each bun then season it with salt & pepper.

Bake the egg buns in the oven for 10-12 minutes and then cover the pan loosely with foil. Make sure that the foil does not touch the eggs or they will stick.
Bake the egg buns an additional 20-25 minutes, or until the egg is just set.

Serve warm. They may look hard to eat, but no utensils are required – just pick them up and bite! The yolks are soft and smooth and nothing falls out when you eat these buns. Which is a good thing, because you won’t want to waste any! Plus, they don’t have to be eaten directly from the oven, they can sit covered with the tin foil for at least half an hour.

Additional Information

You can find other breakfast ideas on our leftover breakfast post and our crock pot breakfast post.

To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.