After making traditional German Runzas (a.k.a “Bierocks”), and having a little dough left over, I made some killer Breakfast Bierocks that my hubby liked even better than the originals!
He loved them so much, that I’ve decided to figure out the recipe for you to be able to make a full batch! This amount should make around 12. Although you may be able to get one or two more.
If you end up with a little extra dough, make a dinner roll! If you end up with a little extra filling, I bet it would be terrific in an omelet! No harm, no foul. Just have fun with this!
You simply just thaw the bread dough loaves the night before in the fridge. Spray them and wrap them each with plastic wrap first, though, so that they don’t dry out.
Then the next morning, cook your sausage with the *cabbage and onions, chopping up the sausage into small pieces as you go. Drain the grease (save for gravy if you’d like), and add butter and stir to melt. Then add a little salt and pepper to taste. (*Make sure that you shred the cabbage very thinly so that it gets nice and tender.) Cover it and set it aside. (After sneaking a few more bites. To taste-test…ya know.)
Like I always say, “Those who do the work get the perks!”
In a second large frying pan, make your scrambled eggs, adding salt and pepper as you normally like. Then cover and set aside, too.
Preheat your oven and spray 2 baking sheets.
And now the fun begins!
Slice one loaf into 6 equal slices. Take one dough disk (wrapping the rest back up so the dough doesn’t dry out), and place it onto a wooden cutting board. Starting from the center, push it out just like you were making a pizza, into a 6 inch round circle. *Don’t flour the board. You need it to stick a little so that you aren’t chasing the dough around and getting nowhere!
**If needing more photos of how to do this, please refer to my previous post for Easier State Fair Runza Rolls.
Then place a half of a slice of American cheese, torn in half, onto the center of the dough round overlapping a little. Add a scoop, about a 1/3 of a cup, of the meat filling, then a 12th of the scrambled eggs. (*If you dump the scrambled eggs into a rectangular pan, draw a knife through down the center long ways, then across 6 times, it’s a good guesstimate of a 12th. Easy-peasy!!)
It works out to be one scrambled egg per roll.
Then tear the other half of your slice of cheese in half and place that on top, overlapping the pieces a little.
Next, start pulling the sides of the dough up and over the top, a little at a time, overlapping all the way around. Pinch a little to seal, then place onto your prepared baking sheet seam side down. Baste with butter and keep going with the rest making one sheet of 6 at a time.
When oven is fully preheated, pop the first sheet into the oven and bake for 25 – 30 minutes until golden browned. Remove the rolls to a cooling rack and baste with more butter.
At this point, you can make a second sheet of them, or hold everything until tomorrow and make a second batch later! *No need to pre-warm the meat filling or the scrambled eggs the next day! They will get hot just fine when they bake.
These would also be nice served with a branch of seedless red grapes and fresh orange slices, fried potatoes or *tater tots (*which would be fun to dip, too!), and of course, coffee, coffee, coffee!!!
My hubby absolutely LOVED these!! He had a smile so wide he looked like he was eatin’ a banana sideways!! Best compliment a cook can get!
These tasty li’l Cheesy Breakfast Bierocks (a.k.a. “Runzas”) not only make for a super fun family breakfast, (or supper, if you too, love breakfast food for dinner!!), but also makes for a wonderful dish to serve at a brunch party!
So save or Pin this for safe keeping, because you’re reeeaallllly gonna wanna make these! Hope these bring morning smiles by the miles! Enjoy!
For Meat Filling:
Rest of Ingredients: