1/1 Photo of Bacon, Egg and Spinach Breakfast Rolls
Hal Taylor's Note:
An easy, all in one breakfast that can be prepared ahead of time. Can be made for a couple or a baseball team with equal ease. I have had this recipe for years and still like it.
My Private Note
Units: US | Metric
- 1Cut a circular slice from the top of each roll and reserve the cap.
- 2Scoop out the inside of the rolls, leaving a thin shell.
- 3Drop the spinach into boiling water for 1 minute and drain well.
- 4Saute the spinach in butter for 1 minute. Drain and divide into the rolls.
- 5Saute the bacon and onions until tender.
- 6Stir in the BBQ sauce and add the mixture to the rolls.
- 7Break an egg into each roll, top with grated cheese and replace the reserved caps.
- 8Wrap individually in foil and place them on a cookie sheet in a PREHEATED 375 degree oven.
- 9Bake for 15 minutes.
- 10Let stand for 5 minutes before removing the foil.
- 11THESE 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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Nutritional Facts for Bacon, Egg and Spinach Breakfast Rolls
Serving Size: 1 (17 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 690.6
- Calories from Fat 406
- Total Fat 45.1 g
- Saturated Fat 19.5 g
- Cholesterol 290.1 mg
- Sodium 999.4 mg
- Total Carbohydrate 47.9 g
- Dietary Fiber 4.3 g
- Sugars 8.1 g
- Protein 23.9 g