Egg, Ham and Jalapeño Brioche Rolls
Easy to make and ready in under 30 minutes, these small Jalapeño Egg and Ham Brioche Rolls are just right for brunch, appetizer, or warm snack any time of day.
- 12 pull-apart brioche dinner rolls
- 4 free-range eggs
- 6 slices bacon or ham*
- 1 jalapeño pepper thinly sliced on a mandoline
- 1/2 cup mascarpone cheese
- sea salt
- freshly cracked pepper
Use a small serrated blade to hollow the centers out from the rolls (save for another use such as croutons or bread crumbs).
In a bowl, beat eggs with salt and pepper and the jalapeño slices.
With a butter knife, slather mascarpone on the insides of the rolls, then set each into the hollows of a muffin tin.
Preheat oven to 350°F.
Line rolls with the bacon or ham and trim to fit. It is okay to have a little overlap—tastes great and looks just as good.
Carefully pour in egg mixture.
Bake for 15 minutes or until the eggs barely jiggle when agitated.
Allow to cool for 5 minutes and serve.