Breakfast runzas…where Nebraska classic meets breakfast comfort food. If you’re looking for a true Nebraskan meal with a slightly modern twist, you’re in the right place!
Historically, a runza is simply a pocket of dough with meat and cabbage in it. Quite literally, an old fashioned hot pocket!
This recipe is where classic runza meets warm, savory breakfast, creating an ultimate comfort food on a busy morning.
Originating from Germany, these runzas, bierocks, or pierogis, as they were originally called, immigrated over to the Midwest during the 1800’s. The popularity of these tasty grab-and-go lunches brought to life the well-known fast food restaurant, Runza, named after the sandwich that made it famous.
Now with roughly 80 locations across the state of Nebraska, the runza has become a meal that is truly as Nebraskan as Cornhusker football!
If you’re interested in learning more about this Nebraskan classic, check out the full history.
To create a new spin on a classic, these runzas are filled with all of the warm, hearty fixings of breakfast. Scrambled eggs. Diced ham or sausage. Bacon. And of course cheese, make up this tasty breakfast that’s easy to grab on the way out the door.
I often make a double batch of breakfast runzas and stick them in the freezer till needed. A quick warm-up in the oven makes for an easy breakfast for Bryce and I on busy mornings!
-The Farmer’s Wife-
DON’T WANT TO MISS A THING?
- 2 1/2 cup flour
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 pkg. quick rise yeast
- 1/2 cup milk
- 1/4 cup warm water
- 1/4 cup butter
- 1 egg
- 1 pkg. bacon, cooked & chopped
- 1/4 water ham, diced
- 12 eggs, beaten
- 6 cheese singles, cut in half
- 1/2 – 1 cup mushrooms, diced
- 3 sweet peppers, diced
- 1/2 medium onion, chopped
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 3/4 tsp. pepper
- 1 1/2 T. butter
- 1/4 cup milk
- Mix all wet dough ingredients (including butter and egg) together and warm in microwave. Stir in yeast. Let mixture raise for 5 minutes or until yeast becomes foamy on top.
- Gradually add dry ingredients and mix/knead dough until smooth. Add more flour if necessary.
- Grease a mixing bowl and place dough in bowl. Let dough raise in a warm place for 30-60 minutes or until dough has doubled in size. In the meantime work on Filling Preparation.
- Fry bacon until crispy and chop into small bits. Saute mushrooms, sweet peppers, and onions in butter until soft.
- Whisk eggs, milk, and spices together. Add bacon and ham to mixture.
- Scramble egg mix until cooked through and eggs are fluffy.
- Roll dough out into 12 pieces. Add 1/2 slice of cheese to the center of the rolled out dough. Put 1/2 cup egg mixture on top of cheese and rolled out dough. Fold up sides of dough and pinch together, sealing the runza. This is the bottom of the runza.
- At 400 degrees bake 12-15 minutes or until golden brown on the tops and bottoms of runzas.