Egg Bacon Biscuit Bake

March 22, 2016

Once upon a Saturday morning, I woke up craving eggs, bacon, and carbs. Obviously nobody in Tokyo would serve me the continental breakfast I yearned to devour. But I was too cold, too sluggish to stand and cook the eggs and bacon on a pan, toast bread, and wash everything in more miserably cold water. So how did I resolve this issue? I grabbed 6 mochi bread rolls from my pantry and pressed them into each hole of my muffin pan. Using the cutter end of my melon baller, I aimed at the center of the roll, carved out a 1/4″ diameter hole off center, cracked open an egg to drop an egg yolk over the hole, topped it all off with bacon bits, brushed it with some melted. shiny butter, and baked everything in my oven at 190C (350F) while I huddled back into my bed for another glorifying 25 minutes (until the timer went off). Of course the only thing that got me out of bed was to dash some fresh parsley and eat these plump fellas.

Breakfast bliss at everyone’s fingertips.  And a week’s supply of on-the-go breakfast that can be easily reheated. Efficiency at it’s best. The end. Owari.

It’s that easy and simple, that magic of having everything you wanted at once, altogether in your mouth.  Clean eating. No fork, nor plate needed. Just look at that damn section cut and watch the yolk drip. Even my housemates tried to steal a few was soon as I left the kitchen.

Chef’s note: Save leftovers in the refrigerator and reheat them in the oven for delicious magic. Raise it up another level by topping it off with cheese!

Side note: I’d also like to confirm the tragic news of having to put down my noble NikonD3100 in Los Angeles after about 8 years of companionship, yet I will continue to live on by shooting my adventures with its hefty, brother in law – NikonD700, starting with our first shots together with this recipe!


  • 6 Round bread rolls or mochi bread rolls
  • 1 tbsp Butter, melted
  • 6 Med/large eggs (see chef’s note)
  • 2 Slices cooked bacon, or dried bacon bits
  • Salt (or spicy salt)
  • Paprika
  • Fresh parsley leaves, chopped for garnishing


Step 1.

Press in bread roll into one muffin tin cup. Preheat oven to 375.

Step 2.

Using the sharp edge of the melon baller (or a small knife), carve out a hole 1/4 in diameter, off center, from the centers of each bread.

Step 3.

Brush each bread roll with butter.

Step 4.

Crack each egg open directly over the center hole so that the yolk falls into place.

Step 5.

Sprinkle desired amount of salt and whatever spices. (I used spicy salt that contains dried paprika).

Step 6.

Cook 2 slices of bacon on a pan till both sides are browned. (skip if using dried bacon bits).

Step 7.

Chop the bacon into small pieces and sprinkle over the egg.

Step 8.

Bake the stuffed bread rolls in preheated oven for 25 minutes.

Step 9.

Remove from oven, garnish with fresh, chopped parsley and enjoy!