"Mama Bear's" Breakfast Eggroll

Breakfast Eggroll
4 eggs, slightly beaten
1/2 c. all-purpose flour
1 c. milk
2 Tbsp. butter, melted
1/2 tsp. salt

Filling
1 c. whole spinach or kale (slightly heated)
1 c. breakfast meat
       (cubed ham, crumbled bacon or sausage)
1/4 c. dried onion flakes
1 c. shredded Parmesan cheese

Note:  You can put just about anything in the middle of your eggroll.  I've put breakfast potatoes, eggplant, etc.
Instructions
  • Preheat oven to 350 degrees.
  • Line a 15x10-inch jelly roll pan with aluminum foil, making sure the foil goes all the way up all four sides of the pan.
  • Generously spray foil with non-stick cooking spray.
  • Do not use butter as it will burn and egg mixture will stick.
  • Using food processor, blend together flour, milk, butter, salt and eggs.
  • Pour into prepared pan (on-top foil).
  • Sprinkle evenly with (slightly cooked), spinach or kale, breakfast meat of choice, onions and cheese.
  • Bake until eggs are set, about 15-18 minutes.
  • Beginning at narrow end of the omelet, roll up using foil to help lift and roll the omelet. 
  • Serve with either green chili gravy poured on top, or several spoonfulls of green salsa.
  • Garnish with diced tomatoes, avocados and a little shredded Parmesan cheese. 
  • Serve immediately.

Cooking w/ Baby Bears