Time: 2 hours 35 minutes
Complexity: easily
Servings: 10

Bacon, ham, eggs, and cheese—all the ingredients of a hearty breakfast in this recipe are transformed into a compact roll, perfect for quick sandwiches. Serve the roll slices on cinnamon rolls and enjoy a breakfast that will keep you full for hours.

Ingredients:

• 4 large eggs
• 15 strips bacon (about 450 g)
• 350 g raw pork sausages without casings
• 8 slices ham (about 220 g)
• 12 slices American cheese (about 8 oz.)
• 8-10 cinnamon rolls, cut in half horizontally, or split Kaiser rolls

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, sweet bun, bacon, ham, processed cheese

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Preparation:

Step 1
• Fill a medium saucepan halfway with water. Bring to a boil and carefully add the whole eggs. Cook for 9 minutes, then immediately transfer to a bowl of ice water to stop the cooking. Let the eggs cool completely, then peel and set aside.
Step 2
• Place a large piece of parchment paper on a work surface. Lay 8 slices of bacon horizontally on the parchment. The cut edges should touch but not overlap. Working with the remaining 7 slices, gently stretch each one to cover the 8 horizontal slices, weave the bacon strips into a lattice pattern.
Step 3
• Turn the parchment paper so one of the short sides is facing you. Using your hands, spread and press half of the sausage mixture into an even layer on top of the bacon. Then place 4 slices of ham on top of the sausage, slightly overlapping the pieces and leaving 2.5 cm from the edge of the sausage. Cover the ham with slices of American cheese in a single layer, slightly overlapping the pieces if necessary. Cover the cheese with another layer of ham.
Step 4
• Place the remaining sausage lengthwise in the center of the ham. Form it into a 12 x 22 cm rectangle, positioned across the center of the ham (with the long side facing you). Place the eggs in a single layer down the center of the sausage rectangle, with the tips touching. Fold the sausage rectangle up and over the eggs to cover them. Using the parchment paper underneath the bacon, roll the sausage and egg around the meat to form a roll; place it seam-side down and form it into a round cylinder. Wrap the roll tightly in parchment paper, transfer it to a baking sheet, and wrap it in plastic wrap. Refrigerate for at least 1 hour or overnight.
Step 5
• Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, place one chimney starter of burnt-out briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
Step 6
• Place the meatloaf seam-side down over indirect heat. Cover and bake until the bacon is golden brown, about 20 minutes. Flip the meatloaf over and bake seam-side up until golden brown and cooked through, about 20 more minutes.
Step 7
• Transfer the roll to the direct heat of the grill and cook, turning once to crisp the bacon, for 1-2 minutes per side. Transfer the roll to a cutting board and let rest for 5-7 minutes. Slice thickly and serve with cinnamon rolls.

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