Whole30 Bacon Egg Roll
Elevate your breakfast game with this Whole30 Bacon Egg Roll—a protein-packed, low-carb twist on a classic that’s as satisfying as it is wholesome. Perfect for anyone following Whole30 or simply seeking a nutritious, flavorful meal, this recipe wraps savory scrambled eggs, crispy bacon, and a medley of carrots and green onions in vibrant red cabbage leaves, keeping it entirely gluten-free and grain-free. A splash of coconut aminos adds a sweet umami balance, while the quick blanching technique ensures the cabbage leaves are pliable yet sturdy. Ready in just 30 minutes, these easy-to-assemble cabbage rolls are ideal for a make-ahead breakfast, lunch, or on-the-go snack. Enjoy them warm or chilled for a delicious, meal-prep-friendly option that fits seamlessly into your healthy lifestyle.
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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
Directions
Step 1
Begin by prepping the vegetables: thinly slice the green onions and julienne the carrot.
Step 2
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.
Step 3
Discard most of the bacon grease from the skillet, leaving about one tablespoon in the pan.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Repeat the process with the remaining cabbage leaves and filling.
Step 9
Serve immediately while warm, or wrap and refrigerate for up to a day for a make-ahead meal option.
Nutrition Facts
| Serving size | (385.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 693.2 |
| Total Fat 50.6g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 791.5mg | 0% |
| Sodium 1668.0mg | 0% |
| Total Carbohydrate 19.9g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 8.8g | |
| Protein 41.7g | 0% |
| Vitamin D 167.7IU | 0% |
| Calcium 164.8mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 768.9mg | 0% |
Source of Calories