Best 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 TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
• Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
• Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
• On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
• Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
• Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.