Breakfast Egg Roulade Recipe
Making a breakfast roulade is a great change from the normal scrambled eggs with bacon on the side breakfast that usually hits our table on Saturday morning. It is actually pretty easy since most of the cooking is actually baking the eggs in the oven and you can do so many variations of that can go inside the roulade.
This roulade I am calling my “basic roulade”. You fill it with the basic ingredients my kitchen has on hand; onion, bacon, tomatoes, and green peppers. The addition of cheddar cheese gives an added deliciousness to it all and a “farmhouse” meal.
Here are some helpful tips on how to make this dish successful for your hungry crew:
- Make sure you apply liberal amounts of PAM or homemade baking spray to the baking sheet and to the parchment or wax paper.
- Don’t panic, the egg mixture will puff up while baking. Don’t poke at it to make it go down. When you take it out of the oven it immediately falls.
- When you are ready to roll the roulade, gently cut the sides of the baked egg away from the paper. This will help make it easier when you start to roll it up.
- Start your roll from the short side not the long like you would do for sweet rolls.
Cost to make this recipe.
This recipe was adapted from the Art of Breakfast cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Farmhouse Breakfast Roulade
Ingredients
- 8 large eggs, …[$1.84]
- 2 cups heavy cream, …[$2.30]
- 4 Roma tomatoes, chopped…[$1.00]
- 6 slices bacon, chopped…[$2.76]
- ½ large onion, chopped…[$0.25]
- ½ large green pepper, chopped…[$0.25]
- 3 cups mild cheddar cheese, shredded…[$3.75]
Instructions
- Preheat oven at 350 °F. Grease baking sheet then place parchment paper down and again grease paper.
- Beat eggs and cream together for about 3 minutes. Pour mixture on baking sheet and bake for 20 minutes.
- In a skillet, cook chopped bacon for about 5 minutes and then add onion and green peppers to the bacon. Cook for 10 minutes on medium high heat. I like to make sure the onions caramelize.
- Take out baked egg mixture when finished and set aside to cool. The egg will probably puff up but will fall back down as it cools.
- Sprinkle cheddar cheese on baked egg and top with bacon mixture and chopped tomatoes.
- Carefully roll the egg up on itself starting at the short side of the pan. Cut the edges from the paper to help make it easier.
- Remove parchment paper and cover roulade with aluminum foil and bake for another 20 minutes.