Stuffed Bread Rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.5
  • Total Fat: 18.3 g
  • Cholesterol: 241.1 mg
  • Sodium: 513.0 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 16.6 g

View full nutritional breakdown of Stuffed Bread Rolls calories by ingredient


Introduction

I used to love making this for Breakfast or Brunch on Sundays.These hollow Hamburger Rolls are perfect for stuffing.I dry the Bread Crumbs that result due to t6he hollowing process in the Oven so that there is no wastage.These can be used as Croutons in Soups and are far healthier than the fried ones. I used to love making this for Breakfast or Brunch on Sundays.These hollow Hamburger Rolls are perfect for stuffing.I dry the Bread Crumbs that result due to t6he hollowing process in the Oven so that there is no wastage.These can be used as Croutons in Soups and are far healthier than the fried ones.
Number of Servings: 6

Ingredients

    6 Whole Wheat Hamburger Rolls
    6 raw fresh Large Eggs
    12 slices of Streaky Bacon chopped
    3 Mini Baby Bels(Light)shredded
    100gms.Shallots chopped
    3 small/medium Italian Tomatoes chopped
    2tsps.Coriander-Cumin Powder
    3tsps.Everest Brand Kitchen King Masala Powder
    3hot Green Chillies chopped
    Salt to taste if needed
    7-10sprigs of fresh Mint finely chopped

Directions

Cut the tops of the Rolls off.Hollow out the Rolls and Butter the inside and the cut tops lightly. Heat Oven to 200 degrees Celsius.Toast the tops and hollowed Rolls for 5 minutes till crisp.
In a Wok melt Butter and lower heat.Fry the Shallots till soft.Add chopped Tomatoes and fry till pulpy and soft.Add the chopped Mint,Green Chillies,shredded Baby Bels,chopped Bacon and the Curry Powder.Fry till aromas waft up.Adjust the Salt. Fill this Mixture in the hollowed Rolls leaving a little place on top.Break the Eggs carefully onto the Stuffing and bake at 200 Degrees Celsius till Eggs set(approx.4-6 minutes).Serve hot for BreakFast or as part of Brunch.

Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.