Bacon Spinach Omelet Roll
Now you can enjoy your bacon & eggs in one compact dish, thanks to this BBQ bacon spinach omelet roll!
Ingredients
- 12 eggs
- 1 red bell pepper
- 1 bunch green onions
- 2 carrots
- 4 oz ham
- salt & pepper to taste
- 16 oz spinach, cooked
- 12 oz bacon strips
- 1/3 cup BBQ sauce
- sour cream & chives dip to garnish
Instructions
- Add the eggs, bell pepper, green onions, carrots, and ham to a blender, season with salt and pepper, and mix everything in several short bursts, making sure not to overmix.
- Heat some olive oil in a 14 x 10-inch roasting pan over medium heat. Pour about ¾ of the egg mixture into the pan and swirl it around so that it's evenly distributed. Once the eggs have begun to set, slightly roll up the omelet, making sure to leave one end of the omelet roll exposed, and pour the remaining egg mixture into the pan over the exposed end of the omelet roll. Let the eggs cook and then roll everything up into one large omelet roll.
- Place a large piece of plastic wrap on your work surface and spread the cooked spinach over it in a rectangle. Place the omelet roll on top of the spinach at one end and use the plastic wrap to roll everything up into a tight roll. Refrigerate the spinach omelet roll for 3-4 hours.
- Arrange the bacon slices on a baking tray lined with parchment paper in a diagonal pattern, as shown in the video.
- Remove the plastic wrap from the spinach omelet roll, place it vertically in the center of the bacon strips, and wrap the bacon strips over the spinach omelet roll. Brush the BBQ sauce over the bacon strips, transfer the baking tray to a preheated oven, and cook at 375°F for 30 minutes.
VIDEO
Notes
Serve this epic bacon spinach omelet roll with sour cream & chives dip for an extra kick – the perfect dish for breakfast, lunch, or dinner!