Paleo Bacon Egg Roll
Savor the perfect fusion of hearty breakfast flavors and wholesome paleo-friendly ingredients with these Paleo Bacon Egg Rolls! Crispy bacon, fluffy scrambled eggs, and a medley of vibrant vegetables like grated carrot and red bell pepper come together, all wrapped in tender blanched cabbage leaves for a low-carb twist on a classic favorite. Infused with savory notes of garlic, ground ginger, and coconut aminos, each roll delivers a mouthwatering burst of flavor while staying gluten-free, dairy-free, and paleo-approved. Quick to whip up in just 40 minutes, these protein-packed rolls are ideal as a satisfying appetizer or a light, nutritious meal that’s both guilt-free and irresistibly delicious. Perfect for meal prepping or sharing, these wraps will elevate your healthy eating game without sacrificing taste!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In the same skillet, remove excess bacon grease leaving only about a tablespoon. Add olive oil if necessary and heat over medium heat.
Step 4
Crack the eggs into the skillet. Scramble them gently, then transfer the cooked eggs to a bowl.
Step 5
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.
Step 6
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.
Step 7
Lay a cabbage leaf flat on a clean surface. Spoon a portion of the bacon and egg mixture onto the center of the leaf.
Step 8
Roll the cabbage leaf tightly around the filling, tucking in the sides like a traditional egg roll.
Step 9
Repeat with the remaining cabbage leaves and filling.
Step 10
Serve the Paleo Bacon Egg Rolls warm as an appetizer or a light meal.
Nutrition Facts
| Serving size | (1204.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 987.1 |
| Total Fat 56.9g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 807.4mg | 0% |
| Sodium 2658.5mg | 0% |
| Total Carbohydrate 64.2g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 35.5g | |
| Protein 57.6g | 0% |
| Vitamin D 174.2IU | 0% |
| Calcium 470.4mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2373.5mg | 0% |
Source of Calories