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Breakfast Buns - A Do Ahead Breakfast Recipe

Updated on April 24, 2013

Chronic Breakfast Skippers. . .

You know who you are! I won't point a finger at you though, because I too, am a skipper of breakfast. Mornings have never been my thing, and cereal just isn't my game. So if there's not something made and waiting for me, I'll just wait till lunch. Terrible. So in an attempt to find a solution to this bad habit, I've devised a do ahead breakfast recipe that satisfies morning hunger and offers exceptional portability for those "on the go" mornings.


Country Buns -

While I'm not too sure if I'm set on the name, I am completely satisfied with the final product! Soft yeast bread filled with eggs, potatoes, and bacon come together to comprise a "country style" take on breakfast burritos. They're easy to make and completely sealed, making it top dog of portable meals. Bake a batch on Sunday, and have a hearty breakfast all week long.



  • 5 Large Russet Potatoes
  • 5 Large Eggs
  • 1/2 lb Bacon
  • 1/2 White/Yellow Onion
  • 2 Cloves Garlic
  • 1 Bay Leaf
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper



  • 3 Cups All Purpose Flour
  • 1 Cup Warm Water
  • 1 Pkg Active Dry Yeast
  • 1 Tablespoon Sugar
  • 1/3 Cup Vegetable Oil
  • 1/2 Teaspoon Salt


  1. Dissolve sugar & yeast in warm water. Sit for 5 minutes
  2. Sift flour & salt into large bowl. With a fork, combine oil until consistently crumbly.
  3. Work water/sugar/yeast mixture into flour.
  4. Knead dough and any leftovers crumbs on floured surface.
  5. Continue kneading until dough ball forms and is elastic. (5 minutes)
  6. Place in lightly oiled bowl and let rest for at least 1 hour.
  7. Make the filling while the dough rests!

If you still need further in depth clarification, or would like to see pictures of the dough process, try visiting my Veggie Buns recipe. I'm using the same recipe and techniques for the dough.


  1. Start off by getting your dough prepared. Follow the instructions to the right.
  2. Once dough is resting, begin by preheating your oven to 400F.
  3. Wash, dry and poke holes in your potatoes. Leave whole (and skin on for best flavor).
  4. Place potatoes on baking sheet and bake in oven for 20 minutes. This process partially cooks, but more importantly removes water from the potatoes. Too much water in your potatoes and you'll have a soggy final product. Remove and let cool. Turn off oven.
  5. In a large skillet, cook bacon until desired texture is reached. I usually go a little crispier so that the bacon doesn't get soft while baking in the bun. Set aside when finished.
  6. Reserve 1 Tablespoon of the bacon drippings and leave the rest in the skillet. Chop potatoes into rough cubes and add to the pan. Bring to med-high heat. Fry the potatoes in the bacon drippings for 5-8 minutes or until they are just starting to brown.
  7. Add onions to potatoes and cook for another 2-3 minutes.
  8. Next add your garlic, salt, pepper and bay leaf. Combine well and allow another 2-3 minutes to cook. After times up, remove from heat and allow to cool in a bowl.
  9. Place skillet back on the stove, add the bacon drippings you reserved earlier and reduce to medium heat. Scramble your eggs and cook them until desired texture is reached.
  10. Once the eggs are complete, combine them with the potato mixture. Chop up your bacon and add to the mixture as well. Combine well. The filling is ready to be stuffed!
  11. Almost Done! Preheat your oven again to 400F and grease a large baking pan.
  12. Roll out your dough onto a floured surface until it reaches 1/2"-1/4" in thickness and can easily be divided into 8-12 portions. More portions=smaller buns.
  13. Place around 1/4-1/3 cup filling in each dough pocket and seal up by pinching the edges of the dough together. Place buns on greased sheet and let rest for 10-15 minutes.
  14. Just before they go into the oven, poke holes in the tops with a fork to vent any steam. Bake in the oven for 15-18 minutes or until they are golden brown. Cool for at least 10 minutes before trying them out!
  15. Once cooled, buns can be sealed in baggies and placed in the refrigerator where they will store for a week.


A Couple Solid Hours

I'll admit, the process does look a little daunting, especially to those who have little skill in the kitchen. In all aspects though, this is a straightforward recipe that should take no longer than 2 hours to complete from start to finish. Sure you have to work hard for a couple hours, but at least now you'll have a quick morning meal that is delicious!

Recipe Specifics:

  • Makes - 8 to 12 Buns
  • Total Time - 2 Hours
  • Difficulty - Moderate

Gravy Anyone?

If you're not counting calories, you might as well add some gravy to your country buns. I like to add a good tablespoon of Country Gravy to my buns and then bake them! It's not for everyone, but it sure is dang tasty!

Reheating and Storage:

  • For best results, re-heat your Country Bun in a toaster oven. 8-10 minutes at 350F is perfect! Bread stays crispy.
  • Microwaving is also fine for those who need something quicker. One minute and thirty seconds on high heat. The bread is still great, its just not as flaky as when reheated in the toaster oven.
  • These buns can be successfully stored in the refrigerator for one week.
  • Can I make larger batches and freeze some? Sure you can! If you do freeze, completely thaw in the refrigerator before use. I would also highly recommend using the toaster oven to reheat for a flaky crust.


Alrighty then. That just about finishes up this simple and amazing do ahead breakfast recipe. I'd like to thank you for reading and also welcome any comments or questions. Please let me know how you like them! If you're interested in other recipes by myself, be sure to check out a couple of my favorites:



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