Serves: 6
Total Calories: 329
Yield: 6

6 Rhodes White Texas Rolls or 12 Rhodes Dinner Rolls, thawed to room temperature
1/4 cup dry Italian bread crumb
3 ounces cream cheese, cut into 12 cubes
6 eggs
4 ounces fully cooked ham, cut into cubes
2/3 cup grated provolone cheese
2 tablespoons chopped green onions
salt & pepper, if desired

Spray board or counter with non-stick cooking spray. Roll one Texas roll or two dinner rolls, combined, into an 8-10-inch circle. Repeat with remaining rolls. Cover with sprayed plastic wrap and let rest 10 minutes. Remove wrap and place dough circles in 6 sprayed jumbo muffin cups. Sprinkle 2 teaspoons bread crumbs into the bottom of each dough lined cup. Top each with two cubes of cream cheese. Carefully break an egg into each cup. Sprinkle with ham, cheese and green onions. Sprinkle lightly with salt and pepper, if desired. Pull all edges up and pinch together to resemble a bag. Bake at 400°F 15-20 minutes or until golden brown. Serve warm.

Nutritional Facts:

Serves: 6
Total Calories: 329
Calories from Fat: 104

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
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Breakfast Bread Pudding
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Cinna-Bunnies
Cinnamon Apple Crumble
Cinnamon Blueberry Crumble Muffins
Cinnamon Marble Loaf French Toast with Butter Syrup
Cinnamon Roll Bread Pudding
Cinnamon Roll Waffles
Cranberry Orange Pull-Apart
Cream Cheese Danish
Egg and Cheese Bake
Farm Breakfast Casserole
French Toast Bundt
French Toast Pockets
French Toast Sticks
Ham and Egg Cups
Macadamia Nut Sticky Buns
Mini Breakfast Pizzas
Orange and Coconut Ring
Orange Juice Breakfast Rolls
Overnight Breakfast Rolls
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Potatoes and Cheese Bruncheros
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Sausage Breakfast Loaf
Sweet Breakfast Bites
Texas Breakfast Roll Up
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