Pennsylvania Scrambled Egg & Cheese Pretzel Rolls

Introduction

Turn your breakfast up a notch with this delicious Pennsylvania-style Scrambled Egg and Cheese Pretzel Roll recipe. We’re using the Arteflame Grill to create perfectly seared bacon and fluffy eggs all on the flat cooktop, nestled inside a golden, toasted pretzel roll. Whether you’re hosting brunch or fueling up for the day, this recipe brings the best of Pennsylvania’s comfort food right to your grill.

Ingredients

• 4 pretzel rolls, halved horizontally
• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter (plus extra for toasting rolls)
• 8 slices bacon
• 1 cup shredded cheddar cheese
• Chopped chives (optional)
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins into the center of your Arteflame grill.
3. Stack firewood over the napkins and light them using a long lighter.
4. Let the grill heat up for about 20 minutes until you reach an optimal cooking temperature.

Step 2: Cook the Bacon

1. Place the bacon strips on the hotter part of the flat cooktop, closer to the center grill grate.
2. Cook until crisp, flipping midway through for even cooking.
3. Once done, move to a cooler side of the griddle or a holding tray.

Step 3: Scramble the Eggs

1. Crack the eggs into a bowl and whisk them with the milk, salt, and pepper.
2. Add a tablespoon of butter to the flat cooktop, letting it melt but not burn.
3. Pour egg mixture onto the medium-heat area of the cooktop.
4. Gently stir the eggs until softly scrambled. Avoid overcooking.

Step 4: Toast the Pretzel Rolls

1. Butter the cut sides of the rolls.
2. Place them cut-side-down on the flat cooktop until golden and toasted.

Step 5: Assemble the Rolls

1. Layer bacon, scrambled eggs, and shredded cheese on the bottom halves of the rolls while still on the grill to let the cheese melt slightly.
2. Top with chives if desired and cover with the top halves of the rolls.
3. Serve warm directly from the grill.

Tips

• Use the center grill grate to crisp the bacon quickly before finishing it on the outer griddle.
• Butter brings out the best flavor, especially when cooking eggs or toasting rolls.
• To prevent overcooked eggs, keep them on the medium part of the griddle and remove them just before fully done—they’ll keep cooking slightly even after removal.
• You can cook everything at once thanks to the Arteflame's large cooktop and different heat zones.

Variations

1. Smoky Gouda & Sausage: Swap the bacon for grilled sausage links and the cheddar for smoked Gouda for a deeper, richer flavor.
2. Veggie Delight: Omit the bacon and add grilled peppers, onions, and mushrooms for a vegetarian take.
3. Spicy Jalapeño & Pepper Jack: Add sliced jalapeños and use pepper jack cheese for a spicy twist.
4. Country Ham & Swiss: Replace bacon with grilled slices of country ham and swap cheddar for Swiss cheese.
5. Avocado & Feta: Add slices of grilled avocado and crumble feta cheese over the eggs for a fresh, tangy profile.

Conclusion

This Scrambled Egg and Cheese Pretzel Roll recipe is the ultimate breakfast sandwich that brings out the best of Pennsylvania’s flavors. With the Arteflame grill, you get an effortlessly smoky depth, perfectly grilled components, and an unbeatable morning meal—no pans or oven needed!

Best pairings

• Freshly squeezed orange juice or a morning mimosa
• Grilled breakfast potatoes on the Arteflame griddle
• Fruit salad with a honey-lime dressing
• Steaming hot coffee or espresso to cut through the richness