When my youngest grandson came to visit last spring, he brought along a friend from college—a sweet, quiet boy from California who’d never had a “real country breakfast,” as he put it.
That Saturday morning, I decided to pull out something hearty, comforting, and just a little different from the usual biscuits and gravy. Something easy enough to whip up before coffee kicks in, but still special enough to remember. That’s how these ham, egg, and cheese breakfast rolls landed on our table.
The boys watched me roll out the dough while sipping on orange juice and asking about the birds chirping outside my kitchen window. I told them how this recipe evolved over time—first from a breakfast casserole I made during my teaching days, then reimagined into these cheesy, savory rolls to make them more portable for my husband’s fishing trips.
The smell of garlic butter wafting through the kitchen, the crisp edge of the baked dough, and that cheesy, melty center—you can’t go wrong.
Short Description
Savory ham, soft scrambled eggs, and melted cheddar cheese rolled in golden pizza dough and brushed with garlic-herb butter. A satisfying, easy-to-make breakfast that works for any day of the week.
Key Ingredients
Main Ingredients
- 1 (13.8 oz) package of refrigerated pizza dough
- 6 eggs, scrambled to your preference
- 8 oz sliced cheddar cheese, halved
- 8 oz sliced deli ham
Topping
- 1½ tablespoons melted butter
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
Tools Needed
- Nonstick skillet
- Rolling pin
- Parchment-lined baking sheet
- Pastry brush
- Mixing bowl
- Whisk or fork
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Scramble the Eggs
In a skillet over medium heat, scramble the eggs until just set. Set them aside to cool slightly.
Step 3: Roll Out the Dough
Lightly flour your work surface. Roll the pizza dough into a 10×15 inch rectangle—about the size of a small cutting board.
Step 4: Layer the Filling
Along one long edge of the dough, layer one-third of the scrambled eggs. Top with one-third of the halved cheese slices and one-third of the ham.
Step 5: Begin Rolling
Gently roll the dough over the first layer like you would a cinnamon roll—just one full turn.
Step 6: Add More Layers
Repeat the layering process—eggs, cheese, ham—twice more, continuing to roll as you go. You’ll end up with a spiral roll filled with savory goodness.
Step 7: Transfer to Baking Sheet
Carefully place the finished roll seam-side down on your prepared baking sheet.
Step 8: Brush with Seasoned Butter
Mix the melted butter with garlic powder and Italian seasoning. Brush generously over the roll.
Step 9: Bake
Bake for 20 to 25 minutes until golden brown. The crust should be crisp, the top lightly blistered, and cheese peeking through the seams.
Step 10: Cool & Slice
Let it cool for 5 minutes before slicing. Serve warm and enjoy.
Why You’ll Love This Recipe
Savory Comfort: A gooey, cheesy center wrapped in golden, crispy dough hits all the right notes.
Quick to Prep: Simple ingredients and under 30 minutes in the oven.
Perfect for On-the-Go: Slice and pack it for work, school, or a road trip.
Kid-Friendly: Familiar flavors in a fun, easy-to-eat roll.
Customizable: Swap meats, cheeses, or even add veggies.
Mistakes to Avoid & Solutions
Overstuffing the Roll: Too much filling can cause tearing or uneven baking. Solution: Stick to the suggested portions and layer evenly.
Eggs Too Wet: Watery eggs will make the dough soggy. Solution: Cook scrambled eggs until just firm and let them cool before adding.
Tearing the Dough: Rolling too tightly or using cold dough can cause tears. Solution: Let dough come to room temp before rolling, and don’t rush the rolling.
Soggy Bottom: Baking on a metal tray without parchment may trap steam. Solution: Use parchment paper and bake on the middle rack for even heat.
Burning the Top: If your oven runs hot, butter can darken fast. Solution: Check at the 20-minute mark and cover loosely with foil if needed.
Serving and Pairing Suggestions
Serve as the star of a weekend brunch with fresh fruit and coffee.
Pair with a light side salad for a balanced lunch.
For a buffet, slice into rounds and serve warm on a platter.
Goes well with tomato soup for a cozy, savory-sweet contrast.
Add a dollop of spicy mustard or chipotle mayo on the side for dipping.
Storage and Reheating Tips
To Store: Wrap leftovers tightly in foil or place in an airtight container. Keep in the fridge for up to 3 days.
To Freeze: Slice and wrap individual portions, then freeze up to 2 months.
To Reheat: For best results, reheat in a 350°F oven for 10 minutes. Avoid the microwave unless you’re short on time—it can make the bread rubbery.
FAQs
1. Can I use crescent dough instead of pizza dough?
Yes, though it will be flakier and less chewy. Just adjust baking time by 3–5 minutes less.
2. Can I add vegetables inside?
Absolutely. Sautéed spinach, mushrooms, or peppers work well—just avoid raw veggies which may release moisture.
3. How do I keep the roll from unrolling during baking?
Seal the edge of the dough firmly and place seam-side down on the pan.
4. Can I make this the night before?
Yes. Assemble and refrigerate overnight. Let it sit at room temperature 15 minutes before baking.
5. What cheese alternatives work well?
Swiss, provolone, or pepper jack all melt beautifully and bring different flavors to the table.
Tips & Tricks
Warm the dough slightly if it’s stiff, it’ll roll out more easily.
Use a pizza cutter to trim any uneven edges before baking.
Don’t skip the garlic butter, it adds color, aroma, and a lovely crunch.
Let the roll rest before slicing so the cheese doesn’t ooze out too much.
Use parchment to make transferring and cleanup easier.
Recipe Variations
1. Turkey & Spinach Breakfast Roll
Swap ham for sliced turkey and add a handful of sautéed spinach. Use mozzarella instead of cheddar for a lighter flavor.
2. Spicy Southwest Version
Add diced jalapeños to the egg, use pepper jack cheese, and brush with a chipotle-lime butter before baking.
3. Veggie Lovers’ Roll
Skip the meat and layer in scrambled eggs with sautéed bell peppers, onions, mushrooms, and spinach. Try smoked gouda for a bold touch.
4. Bacon & Egg Deluxe
Use crispy bacon in place of ham and add a light sprinkle of chives inside. Sharp cheddar balances the salty crunch perfectly.
5. Mini Rolls for Snacks
Instead of one large roll, cut dough into three strips and roll each individually for hand-held snack portions.
Final Thoughts
Ham Egg And Cheese Breakfast Rolls is the kind of breakfast that brings everyone to the kitchen without having to call their names. Just the smell of it baking is enough. I’ve made these rolls during family holidays, quiet Sunday mornings, and even once during a power outage (thank goodness for that gas oven).
Food is personal. It’s not always about perfection or presentation, but about the small rituals we carry forward. This breakfast roll carries one of mine. I hope it finds a place in your kitchen, too.
Ham Egg And Cheese Breakfast Rolls
Print ThisIngredients
- Main Ingredients
- 1 (13.8 oz) package of refrigerated pizza dough
- 6 eggs, scrambled to your preference
- 8 oz sliced cheddar cheese, halved
- 8 oz sliced deli ham
- Topping
- 1½ tablespoons melted butter
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
Instructions
Step 1: Preheat Oven
Set oven to 350°F (175°C) and line a baking sheet with parchment.
Step 2: Scramble Eggs
Cook eggs in a skillet until just set. Let cool slightly.
Step 3: Roll Dough
On a floured surface, roll pizza dough into a 10×15-inch rectangle.
Step 4: Add First Layer
Place one-third of eggs, cheese, and ham along one long edge.
Step 5: Start Rolling
Roll the dough over the filling once, like a cinnamon roll.
Step 6: Layer & Roll Again
Repeat layering and rolling twice more until fully rolled.
Step 7: Transfer to Sheet
Place roll seam-side down on the baking sheet.
Step 8: Brush with Butter
Mix melted butter with garlic powder and Italian seasoning; brush on top.
Step 9: Bake
Bake 20–25 minutes until golden and crisp.
Step 10: Cool & Slice
Cool for 5 minutes. Slice and serve warm.
