Paleo Bacon Egg Roll
Transform your breakfast or snack game with these Paleo Bacon Egg Rolls, a nutritious and flavor-packed twist on a classic favorite. Wrapped in tender blanched cabbage leaves, the "egg roll" is stuffed with crispy bacon, fluffy scrambled eggs, and a vibrant medley of carrots, red bell pepper, and green onions. Seasoned with coconut aminos, garlic powder, and ginger, these rolls deliver a perfect balance of savory and smoky flavors with a touch of umami. Completely grain-free and gluten-free, this recipe is ideal for those following a Paleo lifestyle or anyone seeking a wholesome yet indulgent meal. Ready in just 40 minutes, they make for a satisfying appetizer or light meal that’s as fun to eat as it is to prepare.
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Recipe Information
Ingredients
- 8 large Cabbage leaves
- 8 slices Bacon
- 4 large Eggs
- 1 medium, grated Carrot
- 1 medium, thinly sliced Red bell pepper
- 2 stalks, sliced Green onion
- 2 tablespoons Coconut aminos
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Bring a large pot of water to a boil. Gently blanch the cabbage leaves for 2-3 minutes until they are pliable. Drain and set aside.
In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon once cooled.
In the same skillet, remove excess bacon grease leaving only about a tablespoon. Add olive oil if necessary and heat over medium heat.
Crack the eggs into the skillet. Scramble them gently, then transfer the cooked eggs to a bowl.
Add the grated carrot, red bell pepper, and sliced green onion to the skillet. Sauté for about 3-4 minutes until the vegetables are tender.
Return the scrambled eggs to the skillet. Add crumbled bacon, coconut aminos, garlic powder, ground ginger, salt, and black pepper. Stir to combine and cook for another 2 minutes to let flavors meld.
Lay a cabbage leaf flat on a clean surface. Spoon a portion of the bacon and egg mixture onto the center of the leaf.
Roll the cabbage leaf tightly around the filling, tucking in the sides like a traditional egg roll.
Repeat with the remaining cabbage leaves and filling.
Serve the Paleo Bacon Egg Rolls warm as an appetizer or a light meal.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 35.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 470 mg | 36% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2374 mg | 50% | |
*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.
