Egg and Bacon Rollups With Baby Spinach and Cheese

Prioritize nutrition with this tasty breakfast combo.

Egg and Bacon Rollups with Baby Spinach and Cheese
 Courtesy Image

If you’re a bacon-lover, you can enjoy eggs and eat bacon too. Eggs are the perfect protein, providing 98% of your essential amino acids (that includes eating the yolk, too).

And what about the bacon? Yes, you can enjoy it. This recipe shows you how to include an all-time favorite food in small portions. Each serving contains only 1 slice, which goes to show you that every food has a place in a well-balanced diet.

Nutrition (per serving)

Calories: 152; total fat: 8g; saturated fat: 3g; protein: 16g; carbohydrates: 2g; sugar: 1g; fiber: 0.5g; cholesterol: 196mg; sodium: 344mg

Recipe and photo by Kristi Rimkus of Mother Rimmy’s Cooking Light Done Right.

Prep time

10 min.

Cook time

15 min.

  • 2 large eggs
  • 2 large egg whites
  • 1 Tbsp low-fat sour cream
  • ½ tsp Dijon mustard
  • 1 cup baby spinach, packed
  • 2 slices bacon, cooked and chopped
  • 2 Tbsp green onion, green ends only, chopped
  • 4 Tbsp low fat cheddar cheese, shredded

Preheat the oven to 350°. Spray a 12" nonstick skillet with cooking spray.

Pour the egg mixture into the skillet, then top with spinach, onion, bacon, and cheese. Sprinkle with a pinch of salt and pepper.

Bake for 10-15 minutes, until egg is set.

Gently fold up one corner, and roll into a log. Slice in half, and serve.