These Potato and Egg Breakfast Buns are made of a soft dough and stuffed with delicious seasoned potatoes and eggs. They're a perfect breakfast meal.
Breakfast is the most important meal of the day and you can't convince me otherwise! On the week days, my typical morning breakfast is either a piece of toast topped with avocado and 2 fried eggs (with some cheese on top), or a delicious bowl of oatmeal topped with fruit and honey. It really depends on my mood. Lately I've been going for the savory option and it is delicious. Sure, it's so millennial of me to be having avocado every day (insert eye roll), but avocados are healthy, so ha!
On the weekends, I like to fancy it up a bit and make something different for my husband and me. Most of the time it includes some time of dough, because if you haven't noticed yet, I'm a little obsessed when it comes to making baked goods with dough. This delicious Potato and Egg Breakfast Buns recipe came about because my husband and I used to order breakfast buns from this place called Kolache Factory. They sell delicious baked goods and most of them are stuffed with a variety of things. It had been quite some time since we picked anything from there, and I thought I'd just make it at home, and even better!
Ingredients for Potato and Egg Breakfast Buns
For the Dough
- Active dry yeast
- All purpose flour
- Softened butter
For the Filling
- Potato (or half large russet potato) diced
- Chili powder
- Garlic powder
- Salt & pepper
- Shredded cheese of your choice
- Egg for egg wash
- Butter for after baking
How to Make Potato and Egg Breakfast Buns
Making the dough is pretty simple. You start by proofing the yeast and setting it aside until it activates and foams up. Add it to the other ingredients (excluding the butter) and knead for 5 minutes, then add the softened butter one tablespoon at time and knead for 5-10 minutes until the dough becomes soft. Then transfer it to an oiled bowl and let it rise.
Start by dicing the potatoes, then add a tablespoon of butter to a frying pan on medium heat. Add the potatoes and let cook until tender. Add the spices, salt and better and stir, then stir in the eggs and scramble until cooked. Taste to make sure it doesn't need anymore seasoning. Remove from heat and set aside to cool.
Preparing the Potato and Egg Breakfast Buns
Line a baking sheet with parchment paper.
Divide the dough into 12 equal sized pieces (I like to use a kitchen scale so I know they're even). Roll them into balls, then take a ball and flatten it out into a round circle. Add shredded cheese, then the potato and eggs and then fold the ball closed and roll the bottom flat until the seam is completely closed. Once they're all filled, place them on the baking sheet at least an inch apart, cover and let rise for 30 minutes.
Baking the Breakfast Buns
Preheat the oven at 375 degrees F. Brush the tops of the buns with egg wash, and bake for 20-25 minutes until the buns are golden brown on the outside.
Remove from the oven and brush with melted butter. Let them cool slightly before eating.
Tips to Making Great Breakfast Buns
- Measure your ingredients if you have a kitchen scale. If you don't, use the spoon and level method to measure your flour, and start with 2.5 cups and increase if you need to.
- Season your potatoes and eggs and taste test to make sure you added enough salt and pepper.
- Use a metal pan or baking sheet to bake the breakfast buns. Ceramic or glass doesn't cook bread as well as a metal pan would.
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Potato and Egg Breakfast Buns
- 1 9x13 metal baking or sheet pan *see notes
- 1 cup warm milk 110° F
- 1½ teaspoon active dry yeast
- 1 teaspoon sugar
- 3 cups (360g) All purpose flour see notes
- ½ teaspoon salt
- 1 tablespoon sugar
- 3 tablespoon butter softened
- 1 medium potato (or half large russet potato) diced
- 4 eggs
- 1 tablespoon unsalted butter
- 1 teaspoon zaatar
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- salt & pepper according to taste
- 1 cup shredded cheese of your choice
- 1 egg (or tablespoon milk) for wash
- 1 tablespoon melted butter for after baking
- Combine warm water, teaspoon of sugar and yeast in a bowl and set aside for 5 minutes to activate and foam.
- Combine flour, sugar, salt in the bowl of a stand mixer and mix together. Then add the yeast mixture and with a hook attachment, knead the dough for 5 minutes, then add the softened butter one tablespoon at a time and continue mixing until completely combined and soft, for about 5 to 10 minutes.
- Transfer dough to oiled bowl and cover and let rise in a warm place for an hour.
- While dough rises, melt a tablespoon of butter in a frying pan over medium heat. Add the diced potatoes and cook until tender, about 6-8 minutes, stirring occasionally so that they don't burn. Add the spices and salt and pepper and stir.
- Then add the eggs and scramble them with the potatoes and continue cooking until the eggs are cooked. Taste to make sure eggs and potatoes are well seasoned. Remove from heat and set aside to cool.
Preparing the Buns
- Line a baking sheet with parchment paper. Try to use a metal sheet pan and not glass or ceramic as a sheet pan cooks these buns better.
- Divide the dough into 12 equal sized pieces and roll into balls.
- Flatted ball into flat round circle, top with a little shredded cheese, then some potato and egg mixture. Close the dough from all sides into each other and form a ball. Roll the ball into your hands and smooth it out. Continue with the remaining balls.
- Place the buns on prepared baking sheet, with at least an inch between them. Cover and set aside in a warm place to rise for 30 minutes.
- Preheat the oven to 375° F
- Brush the buns with an egg wash (or tablespoon of milk). Bake for 20-25 minutes until buns are golden. Remove from oven and brush with butter. Let cool a bit before eating.
- If not weighing flour, start with 2.5 cups and increase gradually.
- Try to use a metal pan, either baking pan or a sheet pan. Avoid using ceramic or glass as it does not cook dough as well as a metal pan would.
If you try this recipe, don't forget to leave a review below! Enjoy! 🙂