Turn on more accessible mode
Turn off more accessible mode
It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again.
About Us
Our History
Vision, Mission, Goals
Volunteer
Directions
Contact Us
Book this Space
Research
Core Research Areas
Our Studies
Research Connections
Research Opportunities
Clinics & Programs
Survivorship Clinics
ELLICSR Kitchen
Classes & Events
Calendar
Classes
Events
Connect with ELLICSR
ELLICSR Blog
ELLICSR Newsletter
Survivorship Clinics
Fatigue Clinic
Function & Mobility Clinic
Lymphedema Clinic
Neurocognitive Clinic
ELLICSR Kitchen
Currently selected
Recipes by Meal Type
Recipes by Side Effects
Past Guests
Savory Breakfast Rolls
Home
Clinics & Programs
ELLICSR Kitchen
Savory Breakfast Rolls
Page Content
Skill Level
Intermediate
Preparation Time
25 minutes
Total Time
60 minutes
Servings
8
Cost Per Serving
$1.23
Share this Recipe
Print
Ingredients
Recipe Ingredients
Roll Dough Ingredients
3/4 cup
Warm Milk or Warm Water
2 1/2 tsp
Dry Active Yeast
1 tbsp
Honey
2 cups
Whole Grain Flour (Spelt or Red Fife) or All Purposed Flour
1/2 cup
Ground Whole Grains/Seeds/Nuts
1/2 cup
Olive Oil
1
Egg
1/2 tsp
Salt
Filling Ingredients
4
Eggs, lightly beaten
1/2 cup
Sundried Tomatoes, roughly chopped
1/2
Bell Pepper, small dice
1/4 cup
Basil (any herb), finely chopped
1/2 cup
Red Onion, finely chopped
2 cups
Spinach, roughly chopped
1/4 cup
Parmesan Cheese, grated
1/2 tbsp
Extra Virgin Olive Oil
1/4 tsp
Sea Salt and Freshly Ground Black Pepper
Directions
Cooking Directions
Preheat the oven to 350 degrees F.
Add yeast and honey to warm milk and gently stir.
Combine in a mixer, or in a larger bowl, with 1 cup of flour, olive oil, egg and salt. Mix until well combined.
As you continue to mix, slowly add in remaining flour and the ground whole grains. Continue to mix until a soft ball forms.
Place dough ball on a floured surface and knead for about 2 minutes. Form a ball cover with a clean dish towel and let it rise for 30 minutes.
On a floured surface, roll dough out until it’s about ½ inch thick. Spread all your filling ingredients, except the eggs, across the dough. Roll it up tight into a log and slice about 2 inch wide rounds.
Place rounds into a greased pan or muffin tins.
Pour the beaten eggs over top, into the cracks of each roll.
Bake for about 20 to 25 minutes.
Refrigerate remaining for up to 4 days or freeze for up to 2 months.
Nutrition
Image Two
PDF link to nutrition facts table for Savory Breakfast Rolls recipe
Nutrition Facts
Does the morning rush have you missing breakfast? Make these breakfast rolls on the weekend and freeze so you’ll have a healthy grab-and-go breakfast covered.
Breakfast-eaters tend to have a lower body weight and are less likely to overeat later in the day.
2 eggs provide more than half of the choline and biotin most people need in a day. Choline is needed for healthy functioning of the nerves, muscles and liver. Biotin helps strengthen hair and nails and helps break down food into energy.