Quick, quick, quick!! That’s what these Stuffed Breakfast Buns are. And, let me be honest, that’s what I need these days. Once upon a time, there was only Chris and me and we only had to worry about getting ourselves up and out the door in the morning. Fueled by extra large, extra dark coffee and that sort of energy that only seems to be reserved for twenty-something professionals. Now-a-days, our morning routine looks a little different. It’s still Chris and me trying to get up and ready, but add in one 26-year-old brother and a one and a half-year-old to wrangle and mornings feel a little bit more like a mad dash to cram food in faces and get out the door (hopefully) with the same two shoes on.
This weekday shuffle has made it necessary for me to be on my game on the weekends. Yes, we spend a fair amount of time relaxing from the crazy week, catching up with family and friends and doing a house project or two. But, I’ve also gotten into the habit of reserving some of this time to plan, shop and prep meals for the coming week. Often that means soups or stews or casseroles that can easily be reheated on a busy night. But lately, I’ve also been prepping breakfasts that can be popped into the microwave like pancakes, waffles and these delicious buns!
Take bread dough and wrap it around a mixture of eggs, cheese, spinach and your favorite meat (ahem…bacon). Bake them off and throw them in the freezer (or eat them all right on the spot). Or change it up and stuff these buns with ground beef, onions, mushrooms and cheese for a stuffed cheeseburger bun! And there you have it, a homemade version of a Hot Pocket only minus all the gross, chemical ingredients! Yum!
It should also be noted, that I use an awesome quick bread dough recipe which was written by fellow food blogger. You can find it here. This is an awesome, super fast dough that can be thrown together and in the oven in about 15 minutes. I use it a lot for these buns, for calzones, pizza, and sweet rolls. A meal made with homemade, yeast dough, ready and on the table in under 45 minutes?! Ummm, yes please!
Stuffed Breakfast Buns
Makes 6 buns
Bread Dough (I use this quick dough recipe.)
1/2 lb. Cooked Crumbled Bacon
1/2 Med. Onion (chopped)
1/2 c. Milk
1/2 pkg. Cream Cheese
2 lg. Handfuls Fresh Spinach (chopped)
1 Handful Shredded Cheddar Cheese
1 Egg (whipped)
Salt and Pepper
Heat a splash of olive oil in a medium skillet over medium heat. Cook onions with a pinch of salt until translucent. In a separate bowl, whisk eggs and milk together. Pour egg mixture into skillet with onions. Add a pinch of salt and pepper and cook, slowly folding the eggs with a rubber spatula until they are about half way done. Add in chopped spinach and continue folding until eggs are completely cooked. Add in cream cheese and cheddar and fold until cheese is melted. Remove from heat and add in bacon. At this point, taste for seasoning. Sometimes it needs a little salt and pepper, but sometimes with the bacon and cheeses, it is salty enough. Portion into 6 even portions and set aside.
Preheat oven to 350 degrees.
On a floured board, divide dough into 6 even portions. Take one portion and roll out into an 8 inch circle. Place one portion of egg mixture in the center of the dough circle. Fold the edges of the dough up over the mixture, working your way around and pinching the dough in the center to seal the mixture in. Place the bun, seam side down on a parchment lined baking sheet. Repeat this process with the remaining 5 buns. Brush the top of the buns with the whipped egg. Bake for 10-15 minutes until the buns are golden brown. Allow to cool completely before freezing.
To reheat: Wrap a single bun in a paper towel. Place on a microwave safe plate and microwave on high for 1.5–2 minutes.