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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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.) Also, they are delicious. As in, all five of my children love them! In fact, for some inexplicable reason, everyone seems to love them.
Post Updated April 7, 2020 (Originally published April 22, 2015)
We were first introduced to Egg & 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’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, I can’t look back.
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.
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. Egg & Cheese Rolls consistently comes up in the top five among our kids, and they are 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 cubed (We prefer Velveeta Light)
- 8 oz tomato sauce
- 4 cloves garlic minced
- 1/4 cup chopped olives
- 18 hard rolls
Instructions
- 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.Â
- 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* for 20 minutes. Allow to cool for about 5 minutes before unwrapping.Â
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
BONUS: Egg & Cheese Rolls are a perfect way of using up your post-Easter eggs!
When it comes to making these Egg & Cheese Rolls, 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.
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