Egg & Cheese Rolls

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.

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• What's the Story Behind this Recipe?
• Why You Will Love this Recipe
• What Goes into this Recipe
• How to Make this Recipe
• FAQs
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• Egg & Cheese Rolls

What's the Story Behind this Recipe?

Egg and Cheese Rolls are probably one of the weirdest meals we make at our house. (To clarify, I don't mean that they are weird in the "exploring unique flavor profiles" or "discovering world cuisine" sort of way. I mean it in the "this is just plain weird" way.)

We were first introduced to this recipe years ago by my girls' Uncle Lucky and Aunt Brenda, and I'll be honest: if I hadn't eaten them first and I'd simply ran across the recipe online, I probably would have never tried them.

The combo is weird, and they contain one ingredient that we rarely (if ever) buy or eat. But having already bitten the bun, so to speak, there is no going back. Because they are delicious.

Why You Will Love this Recipe

Beyond the fact that they are ridiculously tasty in a strangely familiar, comforting sort of way, Egg and Cheese Rolls offer a few other nice perks: 

• They are super easy to make. (Your kids can help!) 
• The ingredient list is short and inexpensive.
• They can be prepared ahead of time.
• They make great leftovers.
• They are a great answer for what to do with leftover Easter eggs. 

However, the most compelling reason to try Egg & Cheese Rolls may be this: for some inexplicable reason, everyone seems to love them. 

If you have more than three people in your family, you know how hard it is to find meals that everyone enjoys. My kids love them so much, in fact, that Egg & Cheese Rolls are consistently still one of the most requested meals from them when they return home for a visit. 

What Goes into this Recipe

Egg & Cheese Rolls have a simple list of common ingredients. (They are a great way to use up leftover hard-boiled Easter eggs, too!)

The only hurdle you may need to get over (or maybe it's just me) is the Velveeta. If you can't bring yourself to go here, give this Homemade Velveeta a try.

How to Make this Recipe

Preheat oven to 350°F | 176°C.

Cut a flap on the top of each roll and hollow out the inside, leaving about ½-inch of roll all around. Set aside. (If the flap comes off, it's totally OK. It just makes it a little easier to close them after they are filled.)

Begin melting the cubed Velveeta cheese over very low heat. When the Velveeta starts to melt, add in the tomato sauce, chopped garlic, and chopped olives. Stir until the cheese is fully melted and the sauce is well blended. Remove from heat. Add the chopped eggs to the melted cheese sauce and stir to incorporate.

Fill hollowed out rolls with egg mixture.

Replace the top on each roll, and wrap in aluminum foil. Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works - it just depends on how you plan to serve them.

Bake at 350°F | 176°C for 20 minutes. Allow to cool at least 5 minutes before unwrapping.

FAQs

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Originally published April 22, 2015