Egg Roulade
This is such a stress-free way to prepare eggs for a crowd. These are flavored with a classic combination of bacon, chives, and cheese but you can use any fillings that you would normally use for an omelette or scramble. Bake them up then top with cheese and serve for an easy but delicious breakfast.
Servings 4
Calories 478kcal
Ingredients
- 12 eggs
- 1/4 teaspoon salt
- pinch of black pepper fresh ground
- 1/4 cup heavy cream or coconut cream if dairy-free
- 1/2 cup bacon crumbled
- 1/4 cup chives minced
- 1 cup cheese such as Gruyere, shredded, optional, omit for dairy-free or use Daiya shredded cheese
Instructions
- Preheat oven to 375ºF and line a 9x13-inch baking pan with parchment paper. Grease the parchment paper well and ensure that the parchment is hanging over the ends of the pan (you don’t want the eggs to contact the pan at all).
- Whisk together the eggs with salt, pepper, and cream. Stir in remaining ingredients until well combined. Pour into prepared pan and bake for 8-10 minutes, until just set.
- Remove from oven, top with cheese and let cheese melt while the eggs cool. Use the parchment paper to roll the egg up and lift it out of the pan. Slice into 8 pieces serve two to a plate.
Notes
If you want to use other mix-ins than bacon and chives, be sure to cook them first. They can be cooked the day ahead then just mixed into the eggs before baking for a low-hassle brunch. Mushrooms would be a good savory vegetarian option. You could also do sautéed bell peppers, onions, and sausage for a different take.
Need to scale up? Double the recipe and bake it in two different pans!
Nutrition
Calories: 478kcal | Carbohydrates: 2g | Protein: 28g | Fat: 39g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 561mg | Sodium: 710mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1291IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 3mg