Egg Breakfast Rolls
Egg Breakfast Rolls Yields approx two cookie sheets.
500ml egg whites
½ cup diced mushroom
½ cup diced onion
½ cup diced peppers
½ cup chopped frozen spinach blanched and strained/drained to remove as much excess water as possible
2 cups of meat of choice ham, sausage, bacon
2 cups shredded cheese
Season to taste We experimented with a mediteranian version with feta and hot peppers. We've also considered a southwest style with ground beef and taco seasoning. The key to a long shelf life and quality re heat is to consider the water content of the items going in.
Mix the meat and veg with the eggs and egg whites. Pour half onto a parchment-lined cookie sheet. Bake at 350F for 15 min; when the eggs begin to firm up, sprinkle with about half of the shredded cheese, then put back in until melted.
Remove from the oven and let sit for 5 min. Once cool enough to handle but still warm enough to shape, use the parchment paper as a guide and roll the egg into a pinwheel. Let cool and slice to your desired thickness. Store in the fridge and reheat or eat cold.