Cheesy bacon breakfast roll: crisp bacon, melt cheddar over tomato, set eggs on top with jalapeño and piri piri, then flip, spread mayo, add salad and roll it up. A hearty, bread-free handheld breakfast in 15 minutes.
Instructions
- 1
Heat a skillet and cook bacon slices until sizzling.
- 2
Layer large thin tomato slices over the bacon.
- 3
Place cheddar slices on top of the tomatoes and let them melt.
- 4
Whisk eggs with a fork and drizzle over the melted cheddar.
- 5
Sprinkle marinated jalapeños, a pinch of salt, and piri piri rub on top.
- 6
Cook for 3–5 minutes more until eggs are set.
04:00 - 7
Flip the whole thing onto a cutting board.
- 8
Spread mayo, add salad leaves, and roll it up tightly. Cut in half to serve.
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Frequently Asked Questions
How do I roll it without it falling apart?
Cook the bacon-egg layer until fully set so it holds as one sheet, flip it onto a board, then add the fillings and roll tightly while it is still warm and pliable.
Is this low-carb?
Yes — it is a bread-free roll: the bacon-and-egg sheet is the wrap, so it is naturally low-carb and high-protein.
Can I tone down the heat?
Skip the jalapeño and piri piri, or use less. The bacon, cheddar and egg carry plenty of flavour on their own.