German Brunch Feast: Delectable Pretzel Rolls & Wholesome Egg Scramble

Allergens

Wheat (Gluten) - Eggs - Dairy (Milk, Cheese) - Ham

Ingredients

• 4 Pretzel rolls (preferably Bavarian)
• 6 Large eggs
• 1/2 Cup diced ham
• 1/2 Cup shredded Swiss cheese
• 1/4 Cup chopped onions
• 1/4 Cup chopped bell peppers
• 1/4 Cup chopped tomatoes
• 2 Tbsp milk or cream
• Salt and pepper to taste
• 2 Tbsp unsalted butter
• Fresh parsley for garnish

Instructions

1. Start by preheating the oven to 350°F (175°C). Slice the pretzel rolls in half, creating a top and bottom. Set aside.
2. In a large bowl, whisk together eggs, milk or cream, salt, and pepper.
3. In a non stick skillet over medium heat, melt butter and sauté onions, bell peppers, and tomatoes until tender.
4. Add diced ham to the pan and cook for 2 minutes, then stir in shredded Swiss cheese, allowing it to melt.
5. Pour the egg mixture into the skillet with the ham and vegetables, stirring gently to combine. Cook until the eggs are set but still soft, around 3 4 minutes.
6. Place the bottom half of each pretzel roll on a baking sheet and spoon the egg scramble mixture evenly over them. Top with the remaining halves of the pretzel rolls.
7. Bake for 5 7 minutes or until golden brown and heated through. Remove from oven and let cool slightly.
8. Garnish with fresh parsley before serving.

Chef’s Insight

Use a serrated knife to cut the pretzel rolls for easier handling and a cleaner presentation.

Notes

For a more authentic German experience, serve with a glass of apple cider or a cold draft beer.