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Loaded Breakfast Egg Roll

by Frank Tiu

Ingredients

for 8 servings

  • 24 eggs
  • ½ cup
    whole milk (120 mL)
  • 1 teaspoon
    salt
  • 1 teaspoon
    black pepper
  • 2 cups
    spinach (80 g)
  • 20 slices mozzarella cheese
  • 16 slices smoked ham
  • 24 strips bacon

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Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a bowl, whisk the eggs, milk, salt, and pepper until smooth.
  3. Pour the batter into greased baking sheet.
  4. Bake for 20 minutes.
  5. Place a layer of spinach on top of egg sheet until covered, leaving 2 inches (5 cm) free at the top.
  6. Place a layer of mozzarella on the spinach until covered, leaving 1 inch (2 cm) free at the bottom.
  7. Place a layer of ham on top of mozzarella until covered, leaving 1 inch (2 cm) free at the bottom.
  8. Place a layer of bacon on top of ham until covered, leaving 1 inch (2 cm) free at the bottom.
  9. Gently roll the egg roll up.
  10. Place the breakfast roll onto parchment paper and roll until fully covered.
  11. Bake for 10 minutes.
  12. Remove the parchment paper.
  13. Slice the breakfast roll and serve warm.
  14. Enjoy!
 

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