Bacon, Egg and Spinach Breakfast Rolls
Photograph by Darkhunter
Total Ready Time: 35 minutes
Servings: 1 – 20 (easily scaled to feed any size group)
Ingredients
All quantities below are measured per serving (1 roll per person):
1 crispy round bread roll
4–5 fresh spinach leaves
1 large egg
2–3 slices bacon, diced
½ teaspoon barbecue sauce
2 tablespoons shredded white cheddar cheese
Base ingredients for all servings (adjust quantity based on how many rolls you make):
1 tablespoon butter
1 large onion, diced
Instructions
Cut a circular cap from the top of each bread roll, and set the caps aside to use later.
Scoop out the soft inner crumb from each roll, leaving a thin, sturdy bread shell.
Blanch spinach leaves in boiling water for 1 minute, then drain thoroughly to remove excess moisture.
Sauté the blanched spinach in butter for 1 minute, drain again, then divide the spinach evenly between all prepared bread shells.
In the same pan, cook the diced bacon and onion until the onion turns tender and the bacon is cooked through.
Stir in the barbecue sauce, then portion this bacon-onion mixture evenly over the spinach in each roll.
Crack one whole egg into each roll, top with shredded white cheddar, then replace the reserved bread cap on top.
Wrap each roll individually in aluminum foil, arrange them on a cookie sheet, and place in a preheated 375°F (190°C) oven.
Bake for 15 minutes, then let the wrapped rolls rest for 5 minutes before removing the foil.
Make-Ahead Tip
This recipe can be prepped ahead of time all the way through step 6. Wrap the pre-filled rolls in foil and store until you’re ready to cook. Simply add the egg and cheese right before baking for a fast, hassle-free breakfast.
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User Review
What a fun, portable breakfast! These come together so quickly and are really tasty. I absolutely love the option to prep them ahead and finish cooking later. I took a small shortcut and used pre-made real bacon bits instead of frying fresh bacon, I just added them in with the onions and barbecue sauce and it worked great. Thanks for sharing this awesome recipe, Hal! Made for My-3-Chefs 2009.
