Buns stuffed with omelet, for breakfast
Description
Perfect for the table and with drinks. I want to recommend making breakfast rolls exactly using this recipe! If you pour raw omelet into the rolls, the result won’t please you—the omelet won’t have time to cook through in the oven, while the roll will dry out and turn into a crouton. My version will keep the roll fresh and soft, with an appetizing crispy crust, and inside there will be a warm and tasty filling, with a cheesy crust on top! Look—the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients; the buns should be as fresh as possible — that's the key to a delicious breakfast!
- 2
Step 2
Mix the eggs with the cream and salt; add your favorite spices or ground black pepper.
- 3
Step 3
Cook the omelet in vegetable oil, stirring occasionally with a fork, until fully cooked.
- 4
Step 4
Cut the tops off the buns and remove the crumb. Slice the tomatoes and grate the cheese.
- 5
Step 5
Spread the inside of the buns with mayonnaise or another sauce, or sour cream. Place a few slices of sausage on the very bottom.
- 6
Step 6
Next — a layer of tomatoes.
- 7
Step 7
Spread the omelet out and press it down slightly.
- 8
Step 8
Top each with a generous pinch of cheese, then bake the buns in a hot oven for 5 minutes.
- 9
Step 9
Cover the finished buns with lids and serve hot!
- 10
Step 10
The appetizer is ready. Serve at the table.