Bacon Mushroom Egg Rollup
Author: 
Recipe type: Breakfast
Cuisine: French American
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
A tasty, fun, and easy solution to your omelets-for-a-crowd problem! Totally customizable to whatever ingredients you have on hand or prefer in an omelet!
Ingredients
  • 6 slices of bacon
  • 1 c. sliced mushrooms
  • 1 c. fresh spinach
  • 8 oz. gruyere
  • 10 eggs
  • 1 c. plain, unsweetened almond milk
  • 2 T. butter, melted
  • ¼ c. arrowroot starch
  • sea salt & fresh cracked pepper
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a jelly roll pan or large baking sheet with parchment paper, making sure the paper hangs over the sides of the pan as much as possible.
  3. Heat a saute pan over medium heat.
  4. Chop the bacon into small, ½ inch pieces.
  5. Add the bacon to the preheated saute pan and stir occasionally.
  6. Meanwhile, roughly chop the mushrooms and spinach.
  7. When the bacon is about halfway to your desired level of crispy (maybe 5 minutes), add the mushrooms and spinach to the pan. Stir occasionally, and remove from the heat when the bacon and mushrooms are cooked to your liking.
  8. Meanwhile, crack the eggs into a large bowl. Whisk them vigorously (or use an immersion blender fitted with the whisk attachment) to beat them until they are a bit foamy.
  9. Add the almond milk, butter, arrowroot starch, salt, and pepper to the eggs. Continue whisking for about 2 minutes until they are foamy, with lots of large bubbles. (This will help them fluff up nicely in the oven.)
  10. Carefully pour the egg mixture onto the parchment paper lined jelly roll pan.
  11. Spread the bacon mushroom mixture over the egg mixture.
  12. Carefully transfer the pan to the oven and bake for 12-14 minutes.
  13. Meanwhile, grate the cheese.
  14. When the egg mixture is cooked, or nearly cooked, and looking fluffy, remove the pan from the oven, sprinkle the grated cheese over the eggs, and return the pan to the oven for about 1 minute until the cheese is melted.
  15. Remove from the oven and let it set for about 5 minutes. Then carefully roll the eggs from the long side of the pan into a roll. Pull up on the parchment paper to help you roll it without burning your hands!
  16. Slice and serve with a green salad and fresh fruit.
Recipe by sprinting spoon at https://www.sprintingspoon.com/bacon-mushroom-egg-rollup/