Gluten Free Breakfast Egg Roll Ups

Ingredients

• 14eggs, beaten
• 120 ml (½ cup)double cream
• 8 piecesbacon, cooked until crisp and chopped
• 3spring onions, chopped
• 2 cups (about 60 g)power greens, chopped
• as neededcooking oil spray
• 1 packmicrogreens
• 15 g (½ cup)basil, chopped
• 1 pack or 1avocado spread or whole avocado, chopped
• 20 ml (4 tsp)mayonnaise

Instructions

1. 1

   Beat eggs

   Beat the eggs together with the cream.

2. 2

   Prepare tray

   Cover a rimmed baking tray with a sheet of baking parchment large enough to come up over all the sides. Spray the parchment with cooking oil.

3. 3

   Mix filling

   Stir the bacon, spring onions and some of the chopped power greens into the egg and cream mixture.

4. 4

   Bake eggs

   Pour the mixture onto the lined tray and bake at 190°C (375°F) for 20 minutes, or until cooked through.

5. 5

   Cool the sheet

   Lift the parchment and cooked eggs from the tray and leave to cool for about 10 minutes.

6. 6

   Add toppings

   Spread the mayonnaise over the egg sheet, then add the basil and greens. Add other toppings if you like; avocado spread works well, while chopped avocado may brown if made ahead. Pesto is another possible topping.

7. 7

   Roll and slice

   Slowly roll the egg around the toppings into a log. Slice into pieces 5–7.5 cm (2–3 inches) long and serve.

What are breakfast egg roll-ups?

They are a rolled breakfast built from a thin, baked egg sheet rather than a flour-based wrap. This version combines eggs and cream with bacon and greens, then adds fresh herbs and avocado spread.

It is a simple, contemporary way to serve familiar breakfast ingredients; there is no particular regional origin specified for this recipe. The baked sheet gives the fillings a flexible wrapper while keeping the dish gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 25g protein, 4g carbs, 31g fat.

The eggs and bacon provide most of the protein, while the eggs, cream, mayonnaise and avocado spread contribute much of the fat. The eggs and greens provide some carbohydrate, with the greens also adding fibre. Pair a roll-up with fruit or extra vegetables for a plate with more produce.

Getting the egg sheet right

Parchment: Use a sheet that covers the tray and rises over its edges so you can lift the cooked eggs out without tearing them.

Even layer: Spread the egg mixture across the tray so it cooks at a similar rate throughout. Check the centre as well as the edges for doneness before taking it out.

Choosing the greens

Power greens: Chop these and mix some into the egg mixture, as directed. Keeping some greens for the topping adds a fresher contrast.

Microgreens and basil: Add them after baking so they retain their delicate texture and fresh flavour. Chop the basil finely enough to distribute it across the roll.

Rolling without tearing

Cooling: Give the baked egg sheet about 10 minutes to cool before adding the toppings. It will be easier to handle than when it is hot from the oven.

Slow movement: Roll the sheet gradually around the filling, guiding it with your hands. If it starts to split, pause and ease the roll rather than pulling it tighter.

How to tell when it is done

Bake: The recipe gives 20 minutes at 190°C (375°F), with the visual cue that the eggs should be cooked all the way through. The exact time can vary with the tray and the thickness of the egg layer.

Slice: Use a sharp knife and cut the log into 5–7.5 cm pieces. A gentle sawing motion can help keep the layers intact.

Serving and making ahead

Serve the roll-ups as they are, or add fruit or extra vegetables alongside for a more rounded breakfast. They are also easy to eat by hand once sliced.

For a make-ahead batch, leave the avocado off until serving, since the recipe notes that it can brown. Keep the egg sheet and toppings chilled separately if you want the freshest texture.

Recipe notes & tips

• Chop the bacon and spring onions before mixing so they spread evenly through the egg sheet.
• Use parchment that extends up the tray sides to make lifting the cooked eggs easier.
• Let the egg sheet cool for the full 10 minutes before adding its toppings.
• Keep some of the greens back to add with the basil after baking.
• Roll slowly and use the parchment to help guide the egg sheet if needed.

Variations

• Pesto filling: Swap the mayonnaise for pesto as suggested in the method.
• Avocado spread: Use avocado spread for a make-ahead-friendly topping instead of chopped avocado.
• Fresh avocado: Add chopped avocado just before rolling and serving to limit browning.
• Extra greens: Add more chopped greens to the filling or use them as a bed for the slices.
• Different herbs: Replace some or all of the basil with another soft herb you enjoy.

Common mistakes to avoid

• Parchment too small: It can be difficult to lift the egg sheet out; make sure the paper covers the tray sides.
• Eggs undercooked: Check the centre before removing the tray and bake until cooked through.
• Rolling while hot: The sheet can be harder to handle; leave it to cool for about 10 minutes first.
• Rolling too quickly: The egg may tear; move slowly and guide it around the toppings.
• Adding avocado too early: Chopped avocado can brown; use avocado spread or add fresh avocado just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently until warm, or serve cold; add avocado fresh if possible, as chopped avocado can brown.

Frequently asked questions