Triple Cheese Veggie Rolls (Or Breakfast Muffins)

Valeree Dunbar


Found this recipe in Women's World Magazine. These breakfast rolls__a cinch to make with refrigerated pizza dough_are stuffed with scrambled eggs, three kinds of cheeses, and veggies. Makes a nice breakfast muffin.


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20 Min
15 Min


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11/2 c
shredded mozzerella cheese, about 4 oz.
3/4 c
shredded cheddar cheese, about 3 oz.
3/4 c
shredded colby jack cheese, about 3 oz.
1/2 tsp
1/4 tsp
freshly ground pepper
1 tube(s)
13 oz. refrigerated pizza dough
all purpose flour
3/4 c
chopped red, green, or yellow pepper
scallions sliced
1/3 c
sliced black olives

How to Make Triple Cheese Veggie Rolls (Or Breakfast Muffins)


  • 1Preheat oven to 350. Spray 12 cup muffin pan with cooking spray; set aside. Combine cheeses in large bowl; set aside. Whisk eggs with salt and pepper in medium bowl. Spray medium nonstick skillet with cooking spray. Pour eggs into skillet and cook over medium-low heat, stirring often, until firm but still creamy, 3-5 minutes.
  • 2Roll out dough on floured surface to 12"x8" rectangle, about 1/8" thick. Scatter cheeses evenly over surface of dough, leaving 1/2" border around all edges. Spread scrambled eggs evenly on top of cheese. Scatter chopped pepper, scallions and black olives over eggs.
  • 3Tightly roll up dough from one long side. Brush water along edge of dough and pinch tightly to seal. Using sharp serrated knife, cut roll into 12 pieces, about 1" wide. Place pieces, cut side up, in muffin cups.
  • 4Bake 15-18 minutes or until dough is golden brown. Cool rolls in pan on rack 5 minute. Remove from pan and cool on rack 5 minutes before serving.

Printable Recipe Card

About Triple Cheese Veggie Rolls (Or Breakfast Muffins)

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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