This is a quick brunch idea for anyone running short on time! It incorporates some veggies and a little bit of egg for protein. Similar to my Bread Boat recipe, it tries to pack in many different flavors in a little “nest”. Click here if you want to check out the Bread Boat recipe!
My dining hall at Rutgers had an omelet line the day I decided to make this, so I simply brought the chef chopped vegetables (green peppers, onions, broccoli, mushrooms) to cook with the eggs and then broke up the omelet and placed some of it in a small bread roll. Alternatively, you could use scrambled eggs that your dining hall has already prepared!
1 tsp red pepper hummus
¼ cup kidney beans
1/3 cup scrambled eggs or omelette
2 tbsp of salsa
A little bit of shredded mozzarella cheese
- Cut a small bread roll in half and scoop out some of the bread from the inside. Don’t take out too much, otherwise the roll won’t be able to hold what will go inside.
- Spread the hummus onto the bread roll, then place the kidney beans inside. Put the scrambled eggs on top, then the salsa and cheese.
- Brunch? Done! ✓