These gluten free breakfast egg roll-ups are so delicious! I change the filling depending on what I have on hand in my house! Feel free to experiment with what you fill them with!
I seriously think this may become my new favorite go-to egg breakfast ever!
I saw the original recipe from The Castaway Kitchen and had to make it! It was so yummy! I love everything about it. I am not a good recipe follower so I made up my own version. The best thing is, that it is totally customizable and you can put whatever works for your diet and whatever you have in the fridge in this. We loved these breakfast egg roll ups and hope you do too!
I made these when we went sailing in California because they are easy to make ahead and you can eat them hot or cold. Everyone on board loved them! So that was a blessing! I was happy that they are also good cold, because I didn’t realize that when we left the shore power, the only way to warm things up was with a propane burner! I really lucked out there! Hehe!
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Delicious breakfast roll-ups that feature whatever ingredients you have on hand. These are great for portable breakfasts and can be made ahead. I love making these ahead for travel or any busy morning!
Here Are The Ingredients:
- 14 whole Eggs beaten
- 8 pieces bacon crispy and chopped
- 3 whole green onions chopped
- 1/2 cup heavy cream
- 2 cups power greens chopped
- 1 pkg micro greens
- 1/2 cup basil chopped
- 1 pkg avacado spread or whole chopped avacado
- 4 tsp Mayo I used Just Mayo
Here’s The Instructions:
- Beat eggs and cream together.
- Put a piece of parchment paper over a rimmed baking sheet. Make sure the parchment is large enough to cover all of the sides. Spray with oil.
- Mix egg/cream mixture with bacon, onions and some of the power greens.
- Pour egg mixture onto the parchment lined pan.
- Bake 375 degrees for 20 minutes or until cooked all the way through.
- Lift parchment and eggs out of the pan and allow to cool for about 10 minutes.
- Slather eggs with mayo and top with basil and greens. You can add any other toppings too. I added avacado spread to mine because I didn’t have any whole avacado. If I was making this for later I would not add avacado as it turns brown. Pesto would also be delicious too.
- Roll the egg around your toppings like a log. It’s a little tricky so go slow and you will get it!
- Slice into 2-3 inch slices and enjoy! Not going to lie, I ate it with my hands… so yummy!
What Other Ingredients Can I Use:
Here are some variations that we like to make:
Ham, peppers and cheddar like a Denver Omelette
Tomatoes, feta, olives and spinach
Tomatoes, mozzarella and basil like a Caprese
All the meat- sausage, ham, and bacon
Use your imagination 🙂
Here’s The RECIPE:
Gluten Free Breakfast Egg Roll Ups
Course: BreakfastDifficulty: Easy6
servings15
minutes20
minutesIngredients
14 whole Eggs beaten
8 pieces bacon crispy and chopped
3 whole green onions chopped
1/2 cup heavy cream
2 cups power greens chopped
1 pkg micro greens
1/2 cup basil chopped
1 pkg avacado spread or whole chopped avacado
4 tsp Mayo
Directions
- Beat the eggs and cream together.
Put a piece of parchment paper over a rimmed baking sheet. Make sure the parchment is large enough to cover all of the sides. Spray with oil.
Mix egg/cream mixture with bacon, onions, and some of the power greens.
Pour the egg mixture onto the parchment-lined pan.
Bake 375 degrees for 20 minutes or until cooked all the way through.
Lift parchment and eggs out of the pan and allow to cool for about 10 minutes.
Slather eggs with mayo and top with basil and greens. You can add any other toppings too. I added avacado spread to mine because I didn’t have any whole avacado. If I was making this for later I would not add avacado as it turns brown. Pesto would also be delicious too.
Roll the egg around your toppings like a log. It’s a little tricky so go slow and you will get it!
Slice into 2-3 inch slices and enjoy! Not going to lie, I ate it with my hands… so yummy!
I hope you love this recipe as much as we do!
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
