Whole30 Bacon Egg Roll
Satisfy your craving for a hearty, low-carb meal with this Whole30 Bacon Egg Roll recipe—a delicious and nutritious twist on a classic favorite! Packed with crispy bacon, fluffy scrambled eggs, and vibrant vegetables like julienned carrots and green onions, all wrapped in tender, blanched red cabbage leaves, this dish is a flavor-packed handheld bite that's both gluten-free and dairy-free. Featuring the umami-rich addition of coconut aminos and a touch of garlic powder for seasoning, this meal is perfect for breakfast, lunch, or a grab-and-go dinner. Ready in just 30 minutes, these protein-packed rolls are not only Whole30-compliant but also ideal for meal prep, making clean eating easier and more delicious than ever. Whether served warm or chilled, these versatile wraps are sure to become a new favorite in your healthy recipe rotation!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 6 slices Bacon
- 4 whole Large Eggs
- 8 large leaves Red Cabbage Leaves
- 2 tablespoons Coconut Aminos
- 2 stalks Green Onions
- 1 medium Carrot
- 0.5 teaspoons Garlic Powder
- 0.5 teaspoons Ground Black Pepper
- 1 tablespoon Avocado Oil
Instructions
Begin by prepping the vegetables: thinly slice the green onions and julienne the carrot.
In a large skillet over medium heat, cook the bacon slices until crispy. Once cooked, remove the bacon and set aside on a paper towel-lined plate to drain excess fat.
Discard most of the bacon grease from the skillet, leaving about one tablespoon in the pan.
Add the avocado oil to the skillet and heat over medium heat. Crack the eggs into the pan and scramble gently, cooking until just set. Season with garlic powder and ground black pepper.
Chop the cooked bacon into small pieces and add it back into the skillet with the scrambled eggs. Mix in the sliced green onions, julienned carrot, and coconut aminos. Stir to combine and heat through.
Bring a pot of water to a boil. Blanch the red cabbage leaves by submerging each leaf in the boiling water for about 30 seconds, until just pliable. Remove and pat dry with a clean towel.
To assemble the rolls, lay a cabbage leaf flat on a clean surface. Spoon a portion of the egg and bacon mixture onto the leaf. Roll the cabbage leaf around the filling like a burrito, tucking in the sides as you roll.
Repeat the process with the remaining cabbage leaves and filling.
Serve immediately while warm, or wrap and refrigerate for up to a day for a make-ahead meal option.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 371 mg | 8% | |
*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.
