Bacon Egg And Cheese Rollups Recipes

BACON, EGG & CHEESE ROLLUPS

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
• In a small bowl, whisk together Handsome Brook Farm's Pasture Raised Organic Eggs, milk, salt and pepper.
• Heat a large sauté pan over medium-high heat. Add the butter and let it melt.
• Add the eggs and scramble them: use your spatula to push the eggs from one side of the skillet to the other in slow motions until cooked. Remove eggs immediately from heat and transfer to a cool bowl to stop the cooking process.
• Separate dough into 8 triangles. Lay one piece of bacon inside each triangle of dough. Divide scrambled eggs and cheddar cheese evenly onto the shortest side of each triangle.
• Loosely roll up each crescent, starting at shortest side, rolling to opposite point. Place on prepared cookie sheet.
• Bake for 12 to 14 minutes, until golden. Remove from oven and serve immediately!

BACON EGG AND CHEESE ROLLUPS

Steps:

• 1. Whisk the eggs with the milk, salt and pepper. melt the butter in a large skillet. Scramble the eggs whisking constantly until they just start to set up remove from heat and keep whisking keeping the eggs slightly firm but still a little wet. Stir in the chives. Set aside
• 2. Preheat oven 350 degrees. Line a baking sheet with foil. Lay three pieces of bacon on board overlapping each piece a bit. Top with 1/3 cup of cheese down the center then spoon some egg mixture on top of cheese.
• 3. Roll the bacon up tightly enclosing the egg cheese mixture. Lay on the baking pan. Repeat with remaining ingredients.
• 4. Bake for 20 minutes until the bacon starts to crisp. Remove from oven and place the rolls in a large skillet over high heat and brown until desired crispness on each side. Serve

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.