Bake, Batter, and Roll Breakfast Egg Roll

Servings: 2

A mini nonstick baking pan -- that can fit into a toaster oven -- inspired this recipe. Just pour in this mixture and bake, batter, and roll. Serve for breakfast, or cut smaller rounds and serve on crackers as an appetizer. Great, too, for the kids’ lunch or even as a snack to take to work! 



3 eggs

½ cup whole milk

¼ cup all-purpose flour

1 tablespoon olive oil

¼ teaspoon salt

Several grinds of black pepper

1 to 2 tablespoons basil pesto

¼ cup finely chopped sundried tomatoes or roasted red bell peppers

3-4 paper-thin slices prosciutto or ham

½ cup shredded Mozzarella cheese

1 tablespoon fresh chopped mint and a sprig for garnish

[Click for larger image] 


Preheat the oven to 350°. In a medium bowl, whisk together the eggs, milk, flour, olive oil, salt and pepper, for at least 3 minutes or until smooth. Pour the mixture into a 7 x 10-inch mini jellyroll-style baking pan with Teflon™ nonstick coating. Bake 20 minutes or until egg puffs up and is golden brown on the edges. Remove from oven (egg will settle down); spread with the pesto, tomatoes, prosciutto, Mozzarella, and mint. Begin to roll at smaller end; place on a work surface and cut into 1¼-inch rolls. Garnish with a sprig of mint and serve.

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