Bacon RollUps Recipe How to Make It

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In a medium-sized bowl, whisk together 4 of the eggs, the milk, and salt and pepper until frothy. In the same skillet that you cooked the bacon in, scramble the eggs over medium heat. Just before the eggs completely set up, mix in the crumbled bacon, shredded cheese, and chives. Continue to cook until the cheese has melted and the eggs have set.

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Steps. Heat oven to 350°F. Unroll dough on work surface; separate into triangles. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.

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Make a little assembly line to cook the egg patty, lay out the bacon & cheese, and roll up of the breakfast roll ups. Lay the cheese on first. Then lay the bacon slices close to the bottom edge. Roll up, lay on the baking sheet seam down. Brush with melted butter and bake so the cheese gets melted and egg finishes cooking.

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Place two slices of cheese on only one of the eggs. Sprinkle a teaspoon of water into the pan, then cover with a tight-fitting lid. Remove lid after 30 seconds and place the egg without cheese onto the roll's bottom. Place the egg with cheese on top. Top with bacon, salt, pepper, and ketchup then wrap in parchment paper.

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Step 1 In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. Step 2 In a nonstick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes.

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Cook until the eggs are just set but still slightly soft - this should take about 3 minutes. 3. Assemble the roll-ups: Lay out each tortilla on a clean surface. Place one slice of cooked bacon in the center of each tortilla. Top each slice of bacon with an even portion of scrambled eggs, shredded cheddar cheese, and diced green onions (if using).

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Assemble the Breakfast Rolls: Preheat oven to 375 degrees F. Working with one crescent roll package at a time, and leaving the other in the fridge until ready to assemble, remove the dough from the packaging. Unroll the 8 triangles onto a clean work surface. Pile about a tablespoon each of the cooked bacon, scrambled eggs, and shredded cheese.

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Place four pieces of bacon into skillet on medium, reduce to low after 2 minutes, flipping over after about 4 minutes. Crack two eggs into skillet. Allow to cook for approximately 2 minutes. Season eggs with salt, pepper, and dill. Flip eggs and wait twenty seconds. Place eggs on roll. Grate cheese on eggs. Top with bacon and other half of the.

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Preheat oven to 425F. Cook the bacon as per package directions in a large skillet until as crisp or soft as desired. Set aside. Scramble the eggs in the same skillet over medium heat and season with the garlic powder, salt, and pepper. Season to taste.

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I mixed in the cheese and cooked bacon. I let the mixture cook slightly to make rolling the egg rolls easier. I added the filling to the egg roll wrappers and wet the edges and rolled them up. Keep them under a damp paper towel until you are ready to fry them. After I had all of the egg rolls ready to go, I added the oil to a cast iron skillet.

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Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll.

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Place one piece of bacon in the middle of each piece of bread. Roll up the bread, ending with the seam side down. Press down lightly to help it stay in place. Wipe pan clean, place butter in pan and return pan to heat. Roll a roll up in the egg mixture, then shake off excess.

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Brush with egg mixture. Top each with 1 1/2 tbsp grated cheese and the uncooked bacon. Cover with clean tea towel and set aside for 30 minutes or so in a warm place until it has risen by around 50% (Note 6). Preheat oven to 180C/350F. Bake for 20 to 25 minutes or until they are golden brown.

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Use a rolling pin to roll the bread flat. Place one slice of cheese (or more if you'd like) or 2-3 tablespoons shredded cheese on each slice. Roll up the bread and cheese. Wrap one slice of bacon around each roll and secure with a toothpick on each end. Place in a pan over medium-low heat.

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Chop the cooked bacon finely and set aside. Unroll the crescent dough and separate the triangles. Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg. Roll up the triangle as you would a regular crescent roll. Place the roll on an ungreased baking sheet . Repeat with the remaining dough.

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Instructions. In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. In a nonstick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes, then stir in chives. On a cutting board, lay out three strips of bacon. Sprinkle the bottom third with cheddar and top with a large spoonful of.