Ingredients for Bacon Egg And Spinach Breakfast Rolls
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How to Make Bacon Egg And Spinach Breakfast Rolls
- Preheat oven to 375°F (190°C).
- Cut a circular slice from the top of each roll and reserve the caps.
- Scoop out the inside of the rolls, leaving a 1/4-inch thick shell.
- Bring a pot of water to a boil. Add 5 oz (140g) fresh spinach and cook for 1 minute. Drain well and immediately plunge into ice water to stop cooking. Squeeze out excess water.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the spinach and sauté for 1 minute.
- Cook 4 slices bacon until crispy. Crumble and set aside.
- If using, finely chop 1/4 cup onion and sauté with the bacon until tender.
- Stir in 2 tablespoons BBQ sauce into the bacon and onion mixture.
- Divide the spinach mixture evenly among the prepared rolls.
- Top the spinach with the bacon and BBQ sauce mixture.
- Crack one large egg into each roll.
- Sprinkle 1/4 cup shredded cheddar cheese over each egg.
- Replace the reserved roll caps.
- Wrap each roll individually in aluminum foil.
- Place the wrapped rolls on a baking sheet.
- Bake for 15 minutes.
- Let stand for 5 minutes before removing the foil. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
32g
Fat
97g
Carbs
15g
