A bread-free breakfast roll where the wrap itself is bacon and egg: whisked eggs poured over crisp bacon, melted cheddar and thin tomato slices set into one flexible sheet you can flip, fill and roll. Cook until no wet egg remains on the surface, 3–5 minutes, so the layer holds together in one piece when it lands on the cutting board. Once flipped, a spread of mayo and a handful of salad leaves go on before it rolls up and cuts in half. Marinated jalapeños and piri piri rub bring the heat; leave them out for a milder version. Ready in about 15 minutes and naturally low-carb.
Instructions
- 1
Heat a skillet and cook bacon slices until sizzling.
- 2
Layer large thin tomato slices over the bacon.
- 3
Place cheddar slices on top of the tomatoes and let them melt.
- 4
Whisk eggs with a fork and drizzle over the melted cheddar.
- 5
Sprinkle marinated jalapeños, a pinch of salt, and piri piri rub on top.
- 6
Cook for 3–5 minutes more until eggs are set.
04:00 - 7
Flip the whole thing onto a cutting board.
- 8
Spread mayo, add salad leaves, and roll it up tightly. Cut in half to serve.
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Notes from our kitchen
We treat this as one build in one pan: the bacon goes down first so its fat cooks everything above it, and the cheddar melts over the tomato before the egg goes on, which glues the layers together. The cue we watch for is the surface of the egg: it should look set and matte, with no wet patches, before we even think about flipping.
Flip too early and the sheet tears down the middle, and there is no saving it once it splits. We also roll while it is still warm; once the cheese cools and firms up, the sheet cracks instead of bending.
Variations
- Swap the cheese. Monterey Jack or mozzarella slices work well in place of cheddar; both melt smoothly and help glue the layers. Avoid hard grating cheeses, which won’t soften enough to hold the roll together.
- Try turkey bacon. Turkey bacon works well here, though it releases less fat. Add a small knob of butter or a drizzle of oil to the skillet so the egg doesn’t stick.
- Make the sheet ahead. Cook the bacon-and-egg sheet ahead, cool it flat and refrigerate up to a day. Rewarm it briefly in the skillet so it turns pliable, then add mayo and salad leaves and roll.
Frequently Asked Questions
How do I roll it without it falling apart?
Cook the bacon-egg layer until fully set so it holds as one sheet, flip it onto a board, then add the fillings and roll tightly while it is still warm and pliable.
Is this low-carb?
Yes — it is a bread-free roll: the bacon-and-egg sheet is the wrap, so it is naturally low-carb and high-protein.
Can I tone down the heat?
Skip the jalapeño and piri piri, or use less. The bacon, cheddar and egg carry plenty of flavour on their own.