Ingredients
SERVINGS: 12 Rolls
- 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
- sea salt and freshly cracked pepper
Preparation
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 OK 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.