Baked Breakfast Buns
35 mins 
Makes 3 
INGREDIENTS
Metric
Imperial
- 1 packet SASKO Jumbo Sesame White Buns (3 buns per packet)
- 200 g packet streaky bacon or 200 g cherry tomatoes (halved)
- 3 extra-large eggs
- 60 g gouda / cheddar cheese (grated)
- Fresh parsley (if desired)
- Salt and pepper
- 1 packet SASKO Jumbo Sesame White Buns (3 buns per packet)
- 7 oz packet streaky bacon or 7 oz cherry tomatoes (halved)
- 3 extra-large eggs
- 2.11 oz gouda / cheddar cheese (grated)
- Fresh parsley (if desired)
- Salt and pepper
METHOD
- Preheat the oven to 180°C
- Place the bacon or the cherry tomato halves onto a baking tray (season the cherry tomatoes with salt and pepper and drizzle with olive oil). Bake until the bacon is crisp or the tomatoes have softened (approx. 15 min).
- Cut the tops off the buns and scoop out the bread from the centres to create ‘bread bowls’ and place onto a baking tray
- Divide the bacon/tomatoes between the buns to form the bottom layer.
- Crack an egg into each and top with equal amounts of cheese.
- Season with salt, pepper and a dash of chopped, fresh parsley.
- Bake in the oven for 20 minutes or until the buns are golden brown and the eggs are cooked to your liking (place the lids in for the last 5 minutes to crisp up.)
- Serve hot.
6 
