Breakfast Roll Ups
Its Sunday! Its Fun Day! Let’s get this magical day of the week to a great start.Make a pitcher of your favorite Bloody Mary concoction – lets have rolling good time!No matter the time of year, no matter the weather, these roll ups are perfect for that idle, “let’s just relax” kind of day. Crispy bacon, fluffy cheese and spinach eggs combined with crisp salad and the crunch of peppers and French fried onion rings. They are artfully rolled into a handheld tortilla. The Roasted Garlic Dressing impacts flavor and is used as a dipping sauce on the side.For those of you who are more interested in the Bloody Marys than cooking, several steps can be done a day or two before. That leaves Sunday available to savor your libation and scramble some eggs.Serve these cold and they are the ultimate egg salad sandwich.
Servings 4 people
Ingredients
Bacon
- 8 strips Thick Cut Bacon
Roasted Garlic
- 2 heads Whole Garlic
- Olive Oil
Roasted Garlic Dressing
- ½ cup Mayonnaise
- ½ cup Buttermilk
- Roasted Garlic Cloves
- 1 teaspoon White Vinegar
- ½ teaspoon Granulated Garlic
- ½ teaspoon Celery Salt
- ¼ teaspoon Celery Seed
Arugula Salad
- 4 cups Arugula
- ½ cup Orange Pepper diced, ¼ of a whole pepper
Roll Up Sealer
- 2 ounces Cream Cheese at room temperature
- 1 tablespoon Mayonnaise
Scrambled Eggs
- 6 large Eggs
- 2 tablespoons Butter
- 4 cups Fresh Spinach 2 ounces
- 2 cups Provolone Cheese shredded, 4 ounces
- Salt and Pepper to taste
Roll Up Assembly
- 4 10 inch Flour Tortilla Shells
- 4 tablespoons French Fried Onions
Instructions
Bacon Strips
- Preheat oven to 400 degrees. Line a baking sheet with foil. Place the bacon strips on the sheet. Bake for 35-40 minutes, flipping the strips halfway through the cooking process.
- Drain the bacon on a baking sheet lined with paper towel.
- Once cool, cover and refrigerate until ready to use. We will be reheating the bacon in the microwave for 2 minutes just before assembling the roll ups.
- You can cook the bacon the day before.
Roasted Garlic
- Preheat the oven to 400 degrees. Slice the top portion of each garlic head so you expose the garlic cloves. Rub olive oil over the cut portion of the garlic head.
- Wrap cloves in foil. Bake for 40 minutes. Set to the side to cool.
- With a fork, remove the roasted garlic cloves. You can also squeeze the bottom of the garlic head to push the cloves out.
- Set to the side. This can be made a day ahead. Cover and refrigerate.
Roasted Garlic Dressing
- Combine all the ingredients in a mini food processor. Process until the garlic cloves are incorporated into the dressing. You can also do this in a small bowl with an immersion blender.
- Cover and refrigerate for at least an hour. This will thicken the dressing. You can do this a day ahead.
Arugula Salad
- In a small bowl, conbine arugula and orange peppers.
- Toss salad with one tablespoon Roasted Garlic Dressing just before you are ready to assemble.
Roll Up Sealer
- Blend the cream cheese and mayonnaise. You can do this a day ahead and refrigerate. Set the chilled sealer out to get to room temperature at least one hour before assembly starts.
Scrambled Eggs
- Melt butter in a ten-inch sauté pan over medium heat. Add beaten eggs. Lightly scramble, allowing eggs to start setting before mixing more.
- When eggs are still slightly wet turn temperature to low, add cheese. Top with spinach. Cover and cook for 2 more minutes. Lift lid and stir in cheese and spinach a couple times during this cooking period. Season with salt and pepper.
Roll Up Assembly
- Warm bacon slices for 2 minutes.
- Warm the tortillas in the microwave for 1 minute.
- Assemble all your ingredients: Tortillas, Scrambled Eggs, Bacon, Arugula Salad, French Fried Onions and Sealer.
- Layout the four tortillas. Place 2 pieces of bacon in the middle of each tortilla. The top of the bacon should overhang the tortilla by half an inch.
- Top each with a quarter of the scrambled eggs. Lay down the middle, leaving 2 inches at the bottom.
- Lay arugula salad and French fried onions over the eggs.
- Spread one tablespoon of the cream cheese/mayonnaise sealer along the right side of the tortilla.
- Fold the bottom of the tortilla in. Tightly roll from left to right, sealing with the cream cheese/mayonnaise mixture on the right.
- Serve!
Notes
Bell Peppers can be substituted with diced tomato or celery.