Bacon, Egg and Spinach Breakfast Rolls

Recipe by Hal Taylor
READY IN: 35mins
SERVES: 1-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut a circular slice from the top of each roll and reserve the cap.
  • Scoop out the inside of the rolls, leaving a thin shell.
  • Drop the spinach into boiling water for 1 minute and drain well.
  • Saute the spinach in butter for 1 minute. Drain and divide into the rolls.
  • Saute the bacon and onions until tender.
  • Stir in the BBQ sauce and add the mixture to the rolls.
  • Break an egg into each roll, top with grated cheese and replace the reserved caps.
  • Wrap individually in foil and place them on a cookie sheet in a PREHEATED 375 degree oven.
  • Bake for 15 minutes.
  • Let stand for 5 minutes before removing the foil.
  • THESE CAN BE MADE AHEAD OF TIME DOWN TO STEP 6. WRAP IN FOIL AND SIMPLY ADD THE EGG AND CHEESE WHEN YOU ARE READY.
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