So, last week, I tried this Baked Southwestern Egg Roll recipe I stumbled upon in Pinterest. It was fantastic. Amazing. Scrumtrulescent.
There are no words. I am obsessed with them.
Well, I had a few egg roll wrappers left over, and since it had been quite the adventure trying to track down said wrappers, I was not going to let them go to waste (FYI: they are usually in the PRODUCE section - possibly near tofu. I suggest asking a nice grocery store employee to guide you). Inspiration struck this Saturday morning, and Hubby and I feasted on the end product: Breakfast Egg Rolls.
And they were lovely.
Here's what I love: they are easy and healthy. The filling ingredients are simple: eggs, veggies and reduced fat cheese. These sweetie pies are baked, not fried, so no greasy fry fat to worry about. AND, the keep beautifully. So you could make a batch on Sunday night, keep them in the fridge, and feast on them for breakfast throughout the week (just pop 'em in the oven to warm them up, or the microwave if you dare). Since they are an all-in-one breakfast, they are the perfect on-the-go meal. Grab one or two and grub on your way to work or school. They also are a great way to shake up brunch or breakfast for guests!
Here's the recipe:
Steph's Breakfast Egg Rolls
(serves 4 - 2 rolls per person)
- 8 egg roll wrappers
- 6 eggs
- 2 TBS milk
- 3 slices of cooked canadian bacon, chopped
- 3 green onions, chopped
- 1/4 cup of cheese, shredded.
Preheat oven to 400 degrees
1) Spray a frying pan with cooking spray and heat over medium heat.
2) In a bowl, beat eggs. Add milk. Pour eggs in pan and cook/scramble.
3) Once eggs are cooked/scrambled, add onions, canadian bacon and cheese. It looks a little something like this:
4) On a work surface, lay an egg roll wrapper with a corner facing you like this:
5) Add about 1/4 cup of egg mixture to center:
6) Bring the bottom point up and over mixture:
7) As you roll, fold in the left and right corners:
8) Wet the top corner with a bit of water, and and continue rolling until sealed:
9) Place on a greased cooking sheet, and bake at 400 degrees for 10-12 minutes, or until egg rolls begin to brown. Let cool and serve!
Let your inspiration run wild! Next time, I want to add some salsa and spinach to the mixture. YUM! What breakfast filling would you use?
I'm not well-versed on freezing items - so I want to do some research on if I can freeze the baked egg rolls for later use? Like, keeping in the freezer, and popping it in the oven in the morning? Any thoughts on this?
Love it! We'll definitely make these a breakfast staple at our house. I plan on making the Baked Southwestern Egg Rolls again this week because, honestly, I just can't stop thinking about them. I also picked up some wonton wrappers. These will be my next endeavor.
If you try these, I'd love to hear how you tweaked them and how they turned out for you!
Have a great weekend!