Paleo Bacon and Egg Roll
Indulge in the ultimate breakfast or brunch delight with this **Paleo Bacon and Egg Roll**! Packed with wholesome, nutrient-dense ingredients, this recipe is a grain-free, low-carb alternative to the classic sandwich, making it perfect for paleo followers and clean eating enthusiasts. The "roll" is made with a hearty blend of coconut and almond flour, baked to perfection, offering a soft yet sturdy base. Stuffed with creamy mashed avocado, fresh spinach, juicy cherry tomatoes, crispy bacon, and a delicate, buttery omelet, every bite is a harmonious blend of textures and flavors. Ready in just 30 minutes, this high-protein, gluten-free meal is as satisfying as it is nourishing. Ideal for meal prep or a quick, healthy start to your day, these rolls are sure to become a staple in your paleo recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons coconut flour
- 2 tablespoons almond flour
- 4 large eggs
- 3 tablespoons coconut milk
- 0.5 teaspoon baking powder
- 4 slices bacon strips
- 1 tablespoon butter or ghee
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium avocado
- 1 cup fresh spinach
- 8 pieces cherry tomatoes
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine coconut flour, almond flour, and baking powder. Mix well.
In a separate bowl, whisk two eggs with coconut milk, salt, and pepper until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until you form a batter.
Line a baking sheet with parchment paper and spread the batter evenly into two circles about 5 inches in diameter.
Bake in the preheated oven for 10-12 minutes or until the tops are firm to the touch and lightly golden.
While the rolls are baking, cook the bacon in a non-stick skillet over medium heat until crisp. Set aside on paper towels to drain excess grease.
In the same skillet, add butter or ghee. In a bowl, whisk the remaining 2 eggs and pour into the skillet, cooking them into a thin omelet.
Remove the paleo rolls from the oven and allow them to cool slightly.
Mash the avocado with a fork in a bowl and spread it evenly onto each paleo roll.
Add a layer of fresh spinach leaves on top of the avocado.
Place two bacon strips on each roll and top with the thin omelet divided between the rolls.
Slice cherry tomatoes in half and distribute evenly across the top of each roll.
Roll each paleo roll carefully, securing with a toothpick if needed, and enjoy immediately.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 10.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
