Filled bread for breakfast

Ingredients:

• 2.5 cups frozen potato balls
• 1 package (340 g) pork breakfast sausages
• 10 strips bacon (220 g)
• 5 large eggs
• 2 cups shredded American cheese (170 g)
• 2 cups grated white cheddar (170 g)
• 700 g of store-bought pizza dough
• Premium flour for working with dough
• Ketchup and/or hot salsa, for serving

Preparation:

1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and place the potato balls on it. Bake until golden brown and crispy, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Reduce the oven temperature to 200°C (400°F).
2. Meanwhile, in a large nonstick skillet over medium heat, cook the sausage, stirring and breaking up any clumps, until darkened and browned, about 8 minutes. Transfer the sausage with a slotted spoon to paper towels to remove excess fat; drain any excess fat from the skillet. Let the sausage cool, then crumble into 1/2-inch pieces.
3. In a skillet over medium heat, cook the bacon, turning once, until golden brown, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain any excess fat; drain any excess fat from the skillet. Let the bacon cool, then crumble into 1/2-inch pieces.
4. Fill a bowl with ice water and set aside. Place 4 eggs in a small saucepan and cover with water to a level of 2 cm. Bring to a boil. Cover the pan with a lid, remove from the heat, and let the eggs sit for 6 minutes.
5. Then drain the water, transfer the eggs to a bowl of ice water, and let them sit for 3 minutes. Drain and peel the eggs, then cut each egg lengthwise into 4 pieces.
   
   Combine American cheese and cheddar in a small bowl.
6. On a lightly floured work surface, roll out the dough into a 50 x 35 cm rectangle. Spread the cheese mixture evenly over half of the dough along the short side, leaving 2.5 cm from the edges. Evenly distribute the fried sausage, bacon, and potato balls over the cheese.
   
   Note
   
   To make the dough easier to work with, keep it in the refrigerator for 10-15 minutes and then begin.
7. Place all the egg quarters, yolk side up, along the short side of the rectangle. Roll the dough tightly along the short side. Pinch the open ends to seal, then tuck them under the roll.
8. Beat the remaining egg. Transfer the roll to the prepared baking sheet and brush with the egg mixture. Bake until golden brown, about 40 minutes.
9. Let the bread cool for 10 minutes. Slice the bread in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm with ketchup or hot sauce.