• 3/4 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 3/4 cup shredded Colby Jack cheese
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (13.8-ounce) tube refrigerated pizza dough
  • Flour, as needed
  • 3/4 cup chopped red, green, yellow, or orange bell pepper
  • 2 green onions, sliced
  • 1/3 cup sliced black olives
  • Nonstick cooking spray


  1. Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with nonstick cooking spray; set aside.
  2. Combine the cheeses in a large bowl; set aside. Whisk the eggs with the salt and black pepper in a medium bowl. Spray a medium nonstick skillet with nonstick cooking spray. Pour the eggs into the skillet and cook over medium-low heat, stirring frequently, until firm but still creamy, 3 to 5 minutes.
  3. Roll out the dough on a floured surface to a 12×8 inch rectangle, about 1/8 inch thick. Scatter the cheeses evenly over the surface of the dough, leaving a 1/2-inch border around all edges. Spread the scrambled eggs evenly on top of the cheese. Scatter the bell pepper, green onions, and black olives over the eggs.
  4. Roll up the dough very tight from one long side. Brush water along the edge of the dough and pinch tightly to seal. Using a sharp serrated knife, cut the roll into 12 pieces about 1-inch wide. Place the pieces, cut side up, in the prepared muffin cups.
  5. Bake for 15 to 18 minutes, or until the dough is golden brown. Cool the rolls in the pan on a wire rack for 5 minutes. Remove from the pan and cool on a rack for 5 minutes more before serving.