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Bacon, Egg, and Cheese Roll-Ups

Bacon, Egg, and Cheese Roll-Ups

Bacon, Egg, and Cheese Roll-Ups

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large Skillet or Nonstick Pan
2
Spatula
3
Whisk
4
Cutting Board
5
Knife
6
Small Bowl
7
Paper Towels

Ingredients

Proteins

  • 1
    6 strips Bacon strips
  • 2
    2 each Large eggs

Dairy

  • 1
    2 slices Slices of cheddar cheese

Seasoning

  • 1
    0.25 teaspoon Salt
  • 2
    0.125 teaspoon Black pepper

Optional

  • 1
    1 tablespoon Green onions, chopped

Directions

1

Cook the Bacon

Place bacon strips in a cold pan (nonstick preferred) and cook over medium heat. 'Rendering' is the term for the process where the fat melts out of the bacon. Cook until crispy, flipping halfway. This usually takes about 8-10 minutes. The bacon will turn a deep brown, and the fat should be translucent. Be careful, the bacon fat is very hot!

2

Drain Bacon

Remove the cooked bacon from the pan and place it on a paper towel-lined plate to drain excess grease. Let it cool slightly before handling. Keep the pan with the bacon grease aside.

3

Prepare the Eggs

In a small bowl, crack the eggs. Season with salt and pepper. Whisk the eggs until the yolks and whites are fully combined and slightly frothy. You can also add optional chopped green onions here.

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4

Cook the Eggs

Pour the whisked eggs into the same pan used to cook the bacon, with the residual bacon grease. Lower the heat to medium-low. As the eggs begin to set, gently push the cooked parts toward the center using a spatula, allowing the uncooked egg to flow to the bottom of the pan. Cook until the eggs are set but still slightly moist, about 3-5 minutes. Avoid overcooking as the eggs will continue to cook in the roll-ups.

5

Portion the Eggs

Carefully remove the cooked egg from the pan and place it on a cutting board. Using a knife or spatula, divide the egg into two equally sized rectangles. The rectangles should be roughly the same size as the cheese slices.

6

Assemble Roll-Ups

On a clean, flat surface, lay out two slices of cheese. Place one rectangle of the cooked egg on top of each cheese slice. Then, top each egg rectangle with 3 strips of cooked bacon, evenly distributing the bacon.

7

Roll Up

Starting from one end, gently roll up each cheese slice, enclosing the egg and bacon within. Make sure the roll is snug but not too tight to prevent the ingredients from squeezing out.

8

Warm Up (Optional)

At this point, you can either eat them as is or you can return them to the pan, seam side down and cook for another 2 minutes to warm them up. Alternatively, you can microwave them for 30 seconds or until warmed. If using a pan or microwave, be careful, they will be hot.

9

Serve

Serve immediately. You can cut the roll-ups in half to showcase the filling. For a complete meal, serve with a side of fresh fruit or a small salad. Be careful as the roll-ups may still be warm.

Recipe Tips

  • For a crispier bacon, cook it at a slightly lower heat for a bit longer and don’t overcrowd the pan.
  • Use a non-stick pan to prevent the eggs from sticking.
  • If you don’t have cheddar, use another cheese that melts well like Monterey Jack or mozzarella.
  • To add more vegetables, consider adding spinach when you cook the eggs.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or skillet.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

2g

Protein

22g

Fat

28g

Fiber

0g

Sugar

1g

Sat. Fat

12g

Sodium

600mg

Trans Fat

0g

Cholesterol

250mg

Potassium

150mg

Vitamin A

300%

Vitamin C

0%

Calcium

150%

Iron

1%

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