Crispy Potato Egg Cheese Roll | No Tortilla High-Protein Breakfast Burrito
295kcal
Ingredients
- 1/4 cup Yellow potato
- 2 whole Eggs
- 1 tsp Salt salt to taste
- 2 slices pre-cooked Turkey Bacon you can substitute with meat of choice
- Cheddar cheese you can your choice of cheese
- Avocado
- Hot sauce optional
Method
- Before making this delicious Crispy Potato Egg Cheese roll, Pre shred your cheese of choice and peel off the outer later of the potato
- In a lightly oiled, heated pan, peel your potato over it to fully cover a circle area
- Crack both of the eggs over the peeled potato and stir over the potato to evenly cover
- Sprinkle with some salt
- Cover with a lid to steam and fully cook the egg. Cook for 2-3 minutes until eggs are mostly cooked and potato bottom is lightly browned.
- Add the turkey bacon, avocado, and cheddar cheese on one side
- Then carefully roll into a tight log
- Cook another 2-3 minutes until crispy and cheese is melted.
- Cut into slices and serve with hot sauce (optional)
- You can also choose to just pick it up and eat it burrito-style!
- Look how crispy and delicious!!
Notes
• Slice the potato very thin using a peeler or mandoline so it cooks evenly and becomes flexible enough to roll without breaking.
• Make sure the egg fully covers the potato layer to help bind everything together and create a sturdy wrap.
• Covering the pan with a lid helps steam the egg and cook it through without over-browning the bottom.
• If your potato layer feels too thick, it may not roll properly. Thin layers work best for flexibility.
• You can swap turkey bacon for beef bacon, sautéed vegetables, or leave it vegetarian.
• For extra crispiness, let the bottom cook undisturbed until golden before flipping or rolling.
• This recipe is best enjoyed fresh, but leftovers can be reheated in a skillet to restore crispiness.
• For suhoor, pair it with fruit and water for a more balanced pre-fast meal.
• Make sure the egg fully covers the potato layer to help bind everything together and create a sturdy wrap.
• Covering the pan with a lid helps steam the egg and cook it through without over-browning the bottom.
• If your potato layer feels too thick, it may not roll properly. Thin layers work best for flexibility.
• You can swap turkey bacon for beef bacon, sautéed vegetables, or leave it vegetarian.
• For extra crispiness, let the bottom cook undisturbed until golden before flipping or rolling.
• This recipe is best enjoyed fresh, but leftovers can be reheated in a skillet to restore crispiness.
• For suhoor, pair it with fruit and water for a more balanced pre-fast meal.