Farmhouse Breakfast Roulade
Egg mixture baked and then rolled into a roulade then filled with bacon, onion, green peppers, and tomatoes.
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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.
Nutrition
Calories: 961kcalCarbohydrates: 16gProtein: 39gFat: 82gSaturated Fat: 46gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 684mgSodium: 1082mgPotassium: 525mgFiber: 1gSugar: 4gVitamin A: 3500IUVitamin C: 30.5mgCalcium: 610mgIron: 2.3mg