Bacon-Cheddar-Spinach Breakfast Roll-Ups

 


Ingredients

  • 1
    egg
  • 1
    teaspoon water
  • 2
    tablespoons shredded Cheddar cheese
  • 1
    slice cooked bacon
  • 1
    Old El Paso™ flour tortilla for soft tacos & fajitas (6 inch)
  • Handful of spinach

Steps

1 Spray 6-inch skillet with cooking spray.

2 In small bowl, beat egg and water until combined. Heat skillet over medium-low heat, and pour egg mixture into skillet. Gently tilt or swirl skillet to ensure liquid egg covers entire bottom of skillet. Continue to cook until egg is no longer liquid. Top with cheese and bacon.

3 Loosen around edge a bit with spatula. Place tortilla on top of egg, and flip onto plate. Place spinach leaves in middle, and roll up. Serve immediately.

Comments

Post a Comment

Popular posts from this blog

Cheesy Sausage and Egg Bake

Image
  Ingredients 1 pound bulk pork sausage, cooked and drained 1 1/2 cups sliced fresh mushrooms (4 ounces) 8 medium green onions, sliced (1/2 cup) 2 medium tomatoes, seeded, chopped (1 1/2 cups) 2 cups shredded mozzarella cheese (8 ounces) 1 1/4 cups Bisquick™ Original pancake & baking mix 1 cup milk 1 1/2 teaspoons salt 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1/2 teaspoon pepper 12 eggs Steps 1  Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. 2  Stir remaining ingredients until blended. Pour over cheese. 3  Bake uncovered 30 to 35 minutes or until golden brown and set.
Read more

Quiche Lorraine

Image
  Ingredients Pastry 1 cup Gold Medal™ all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 2 to 3 tablespoons cold water Filling 8 slices bacon, crisply cooked, crumbled (1/2 cup) 1 cup shredded Swiss or Cheddar cheese (4 oz) 1/3 cup finely chopped onion 4 large eggs 2 cups whipping cream or half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) Steps 1  In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2  Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening...
Read more

Spinach Mushroom Quiche

Image
  Ingredients Crust 1 cup Bisquick™ Gluten Free mix 1/3 cup plus 1 tablespoon shortening 3 to 4 tablespoons cold water Filling 1 tablespoon butter 1 small onion, chopped (1/3 cup) 1 1/2 cups sliced fresh mushrooms (about 4 oz) 4 eggs 1 cup milk 1/8 teaspoon ground red pepper (cayenne) 3/4 cup coarsely chopped fresh spinach 1/4 cup chopped red bell pepper 1 cup gluten-free shredded Italian cheese blend (4 oz) Steps 1  Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 2  Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduc...
Read more