Cinnamon rolls unrolled and baked into a savory breakfast-for-dinner scramble with eggs and butter, turning shelf-stable Pillsbury rolls into a warm, spiced supper. The dough becomes crispy and golden while scrambled eggs nestle into the cinnamon-sugar swirls, a weeknight shortcut that tastes like you have time.

Serves 2. 25 minutes, 8 at the stove.

About 270 calories a serving, 13 g protein, 7 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Unroll all 8 cinnamon rolls from the can and tear them into rough 1-inch pieces, then spread them on a small baking sheet. Bake until the edges are golden and set, 12 to 14 minutes.13 min
2. While the rolls bake, crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk until pale. Heat 2 tablespoons butter in a large skillet over medium heat, tilting to coat the pan.
3. When the butter foams, pour in the eggs and stir gently with a spatula until they just begin to curdle and come together, 2 to 3 minutes. Remove from heat when still slightly soft; they will continue to cook.3 min
4. Fold the warm cinnamon roll pieces into the scrambled eggs, along with any browned bits from the bottom of the pan. The icing will soften and coat everything. Divide between two bowls and serve at once.

Note Swap the eggs for 6 ounces of diced ham or crispy bacon if you have it on hand. Leftovers keep in an airtight container in the fridge for one day; reheat gently in a skillet. Serve with a side salad or toast to round out the meal.