Yield: 10 servings (3 points per serving for blue and purple, 4 points for green)
Preheat oven to 350 degrees F.
Scramble and cook 3 of the eggs. Set aside to cool.
Combine the Greek yogurt and self-rising flour in a bowl. Knead dough for 2 minutes.
Sprinkle dough onto your work surface and roll out dough to 1/4 inch. Cut the dough into a rectangle and discard the extra dough.
Spread the scrambled eggs over the dough. Leave about 1 inch of the perimeter of the dough without ingredients.
Add the bacon, onions and 1/2 cup of the cheese.
Starting at the bottom of the dough, roll up towards the top. Cut into 10 pieces and place the rolls into a 9x13 baking pan sprayed with cooking spray.
Whisk the last egg in a bowl and add a tablespoon of water. Brush the egg wash over the dough.
Bake for 30 minutes. Remove from the oven and sprinkle the remaining half cup of cheese onto the breakfast rolls. Put back in the oven for 5 minutes, or until the cheese is melted.