Breakfast Bacon Bombs
Submitted by IBIS Backwaren from Aachen
Preparation time: 10 minutes
Serving size: 4
Preheat the oven to 180 °C top and bottom heat, cover a baking tray with baking paper. Cut the stone oven rolls in half horizontally and carefully hollow them out so that an approximately 1 cm thick edge remains all around.
Place half of the cheddar in the lower wells and press down firmly. Put a beaten egg in each cavity, season with salt and pepper and cover with the remaining cheddar. Place the tops on top and wrap each roll with about 4 slices of bacon.
Bake the rolls for about 30 minutes until the bacon is nice and crispy. (If it gets too dark, cover with aluminium foil.) Serve immediately and add baked beans to taste.