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Egg-Filled Buns

 Egg-Filled Buns
Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too. Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter. -Kathy Wel
6 ServingsPrep: 20 min. + rising Bake: 20 min.


  • 2 tablespoons butter
  • 4 eggs, lightly beaten
  • 2 packages (2 ounces each) thinly sliced smoked beef
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) hot roll mix
  • 1 tablespoon milk


  • In a large skillet, heat butter until hot. Add eggs; cook and stir
  • over medium heat until eggs are completely set. Stir in the beef,
  • mayonnaise, salt and pepper. Chill.
  • Prepare roll mix according to package directions. Divide dough into
  • six portions; roll each portion into an 8-in. x 3-in. rectangle.
  • Spoon 1/3 cup of egg mixture on half of each rectangle. Fold over
  • and seal edges. Place on a greased baking sheet. Cover and let rise
  • in a warm place until doubled, about 30 minutes.
  • Brush tops with milk. Bake at 350° for 20-25 minutes or until
  • golden brown. Serve warm. Yield: 6 servings.