Baked Breakfast Egg Rolls with Canadian Bacon

0 Reviews

SERVINGS

8

PREP TIME

25 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Loaded with eggs, veggies and Canadian Bacon, this breakfast version of a Chinese food favorite not only tastes delicious but is low calorie and low fat too.

This recipe is made with Jones Canadian Bacon.

6 oz CB
ingredients
10 ounces fresh baby spinach
1 large carrot, spiralized or grated
1 (6 oz) package Jones Dairy Farm Canadian Bacon, julienned or diced small
2/3 cup liquid egg whites (or 8 large eggs)
2 tablespoons skim milk
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
8 egg roll wrappers
1 cup reduced fat monterey jack cheese, grated
4 tablespoons reduced fat parmesan cheese, grated
DIRECTIONS
Preheat oven to 425˚F. Coat baking sheet with cooking spray and set aside.

Heat large skillet coated with cooking spray. Add fresh spinach and cook until wilted, remove from pan. Cool and squeeze or pat dry. Chop coarsely and set aside.

Add carrot to skillet and cook for about 2 minutes; remove from pan and set aside. Add Canadian Bacon to skillet and cook until heated; remove from pan and set aside.

 Whisk together egg whites, milk, garlic, salt and peppers. Add additional cooking spray to skillet and cook eggs to a soft scramble. Remove from heat and add Canadian Bacon, carrots and spinach; stir to combine.

Place egg roll wrappers on flat work surface. Place 1/8th of egg mixture towards longer end of each wrapper. Top with 2 tablespoons monterey jack cheese and 1/2 tablespoon parmesan cheese. Moisten edges of wrapper with water, fold in sides and roll tightly, sealing edge with more water if needed.

Place on baking sheet and spray tops of each egg roll with cooking spray. Bake for approximately 7 minutes flip and bake for another 7 minutes or until crisp and golden brown.

Serve hot with mustard, Siracha, or balsamic sauce for dipping.

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Ingredients

10 ounces fresh baby spinach
1 large carrot, spiralized or grated
1 (6 oz) package Jones Dairy Farm Canadian Bacon, julienned or diced small
2/3 cup liquid egg whites (or 8 large eggs)
2 tablespoons skim milk
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
8 egg roll wrappers
1 cup reduced fat monterey jack cheese, grated
4 tablespoons reduced fat parmesan cheese, grated

Directions

Preheat oven to 425˚F. Coat baking sheet with cooking spray and set aside.

Heat large skillet coated with cooking spray. Add fresh spinach and cook until wilted, remove from pan. Cool and squeeze or pat dry. Chop coarsely and set aside.

Add carrot to skillet and cook for about 2 minutes; remove from pan and set aside. Add Canadian Bacon to skillet and cook until heated; remove from pan and set aside.

 Whisk together egg whites, milk, garlic, salt and peppers. Add additional cooking spray to skillet and cook eggs to a soft scramble. Remove from heat and add Canadian Bacon, carrots and spinach; stir to combine.

Place egg roll wrappers on flat work surface. Place 1/8th of egg mixture towards longer end of each wrapper. Top with 2 tablespoons monterey jack cheese and 1/2 tablespoon parmesan cheese. Moisten edges of wrapper with water, fold in sides and roll tightly, sealing edge with more water if needed.

Place on baking sheet and spray tops of each egg roll with cooking spray. Bake for approximately 7 minutes flip and bake for another 7 minutes or until crisp and golden brown.

Serve hot with mustard, Siracha, or balsamic sauce for dipping.