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.
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: in the “weird” way.)
We were first introduced to Egg and Cheese Rolls years ago by my girls’ Uncle Lucky and Aunt Brenda, and I’ll be honest: if I hadn’t eaten them first, and I 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, I can’t look back.
Beyond the fact that they are ridiculously tasty in a strangely familiar, comforty sort of way, Egg and Cheese Rolls offer a few other nice perks:
- They are super easy to make.
- The ingredient list is short and inexpensive.
- They can be prepared ahead of time.
- They make great leftovers.
- BONUS: They are a perfect way of using up all your post-Easter hard-boiled eggs!
However, the most compelling reason to try them is this: 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. Egg & Cheese Rolls consistently comes up in the top five among our kids, and is one of the most requested meals by our older kids when they return home for a visit.
Egg & Cheese Rolls
Ingredients
- 1 dozen eggs hardboiled & chopped
- 1 lb Velveeta Light
- 8 oz tomato sauce
- 4 cloves garlic minced
- 1/2 can chopped olives
- 18 hard rolls
Instructions
- Melt cheese over low heat. Add tomato sauce and stir to blend. Add garlic, olives and eggs.
- Hollow out rolls and fill with egg mixture.
- Replace top, 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* for 20 minutes. Allow to cool for about 5 minutes before unwrapping.
Notes
The only hurdle you really need to get over (maybe it’s just me) is buying the Velveeta. If you can’t bring yourself to do it, give this Homemade Velveeta a try.
THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!
Okay, I am totally intrigued by this one. Isn’t it so funny sometimes what becomes a family favorite? I really can’t eat that much cheese or eggs right now, but I’d totally try this if it has your whole family’s seal of approval!
They may be “weird” but they sound so very tasty!!!!
Ah, I wish I had this recipe right after Easter when I had a fridge full of hardboiled eggs!
That’s a terrific idea! I’ll be sure to Tweet a reminder right after Easter next year.
This is quite a unique recipe. Unfortunately my family is allergic to dairy so we won’t be able to try this recipe. It does sound good t me though.
OK that DOES sound a little weird, but really intriguing and I am betting it tastes fabulous!
So this is the velveeta recipe. I love queso and have never thought of adding eggs to something queso-esque. Feels like I’ll be taking a shameless trip to the store for some manufactured cheese product soon. 😉
It was great meeting you yesterday. xoxo
It was great meeting you too, Kristy!