Breakfast Ham Roll-Ups Stuffed With Tomatoes, Spinach & Cheesy Scrambled Eggs
There are two types of culinary rolls: there's the ultra-healthy wrap your gym guilts you into buying after your workout. And there's the Parisian crêpe smeared with heavenly Nutella and rolled into a melt-in-your-mouth coil of nirvana. But how to bridge the gap? And by the way, why do we have to wait so long in the day before we're allowed to roll something up and stuff it in our faces? A solution for all these problems may be waiting in the fridge!
You'll Need (for 10):
- 1 tbsp butter
- 10 eggs
- salt and pepper
- 1 diced tomato
- 3.5 oz baby spinach
- 2 cups shredded cheddar
- 20 slices of ham
Here's How:
- Melt the butter in a pan. Crack the eggs into a big bowl, whisk them, and pour them into the pan with the butter. Stir them regularly. Once they've started to firm up but before they're finished, add the tomatoes and spinach. Give the mix a few more stirs and then add the cheese.
- Lay out two slices of ham and put a spoonful of scrambled eggs on top. Then roll the ham up with the eggs inside!
- Now place all the roll-ups in a row in a casserole dish and bake them for 8 minutes at 350 °F.
If you want to go lighter, you can just use one slice of ham per roll-up. Or on the other hand, you could use... bacon. Mm. That sounds so deliciously wrong. Can you wait for breakfast tomorrow?!