Easy Beef & Egg Breakfast Rolls

Main Ingredient: Black Canyon® Angus Ground Beef
Servings: 12



1 Pound Black Canyon® Angus Ground Beef
2 Teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage
1 Teaspoon garlic powder
1 Teaspoon onion powder
1/2 Teaspoon salt
1/4 to 1/2 Teaspoon crushed red pepper
2 Large eggs, scrambled
1/2 Cup shredded Cheddar cheese
1 Tablespoon water
12 Balls of frozen bread dough, thawed
Chopped onions, salsa, chopped cooked vegetables


  1. Combine ground beef, sage, garlic powder, onion powder, salt and crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.
  1. Preheat oven to 350°F. Lightly spray 12 muffin cups with nonstick cooking spray. Combine sausage, scrambled eggs, cheese and water. Stir in optional filling ingredients, if desired.
  1. Roll out one dough ball at a time on unfloured surface to 4 to 5-inch diameter circle. Place approximately 1/4 cup of sausage filling into the center of the circle. Gather edges of dough and pinch together. With hands roll dough back into ball. Place seam-side down into a muffin cup. Bake 24 to 27 minutes or until rolls are golden brown.

Nutritional Information

Nutrition information per serving, using 93% lean ground beef: 409 Calories; 16 g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat); 138 mg Cholesterol; 617 mg Sodium; 35 g Total Carbohydrate; 0 g Dietary Fiber; 32 g Protein; 4.9 mg Iron; 6.2 mg Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.7 mg Zinc; 22.2 mcg Selenium; 119.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.