This really special breakfast roll recipe makes use of leftovers again, by stuffing a lovely crusty roll with cooked sausages and bacon, spinach, tomatoes and pine nuts before cracking in an egg and baking.
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
Cut off the top off each of the rolls and scoop out most of the bready centre (you can blitz this in a food processor and freeze the breadcrumbs for another recipe). Place the shells on a baking tray.
Warm the oil in a nonstick frying pan over a medium heat. Add the sausages and bacon and fry for 2–3 minutes, just to reheat.
Add the spinach, tomatoes and pine nuts and fry for a further 2 minutes or until everything is fully heated through.
Season with salt and pepper and spoon evenly into the rolls, leaving any excess liquid in the pan.
Crack an egg into each roll and place in the oven for 15 minutes, until cooked.
Sprinkle with pepper and serve.
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Notes
These breakfast rolls are easy to make vegetarian. Just swap the sausage and bacon for vegetarian meat substitutes!