Bacon, Sausage & Ham Omelette Rollup with Kale

(gluten-free, grain-free, paleo)

bacon sausage ham kale omelette rollup

Yes, all three meats! Because, why not?

This is something you’d like to make on a Sunday afternoon for brunch.
When you have highfalutin company coming over.
For dinner, served with a fresh, crisp and slightly sweet salad.
Or even just to keep in the fridge for easy re-heatable breakfasts for a few days.

I sent this to work with Karl for lunch the other day and he was swarmed by his colleagues!

And even though it looks fancy, it isn’t hard to do AT ALL. Remember, I’m not actually fancy. And, because the eggs spread thinly on the pan, it is very quick cooking (that is, if you have the meats cooked ahead of time- which is what I do).

Save a few pieces of leftover sausage or bacon next time you make it. Leftover bacon, ha!

If you don’t have all three meats, you can use two. Or better yet, add some leftover steak and call it a quadruple meat omelette rollup. But really, even just bacon and kale, or sausage and kale is still very good. I mean… it can’t compete with this pork-trifecta-breakfast-of-kings, but, it would still be very good.

Bacon, Sausage & Ham & Omelette Rollup with Kale
14-16 large eggs
1 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 cup finely crumbled cooked bacon
1/2 cup finely crumbled cooked breakfast sausage
1/2 cup finely diced ham
2 cups finely chopped kale
3 Tbs butter (ghee or lard are good too!)

Crack all the eggs into a bowl and scramble them well. Whisk in the salt and pepper and set aside. Make sure the meats and kale are chopped and ready to go.

You will need a large (approximately 11X17) jellyroll aka: half-sheet pan. As an aside, these are the greatest pans ever and everyone should have several. If you don’t have one, you can make this in an (approximately 9X13) standard cake pan and turn it into thicker “omelette squares” by just cutting it instead of rolling it.

Preheat the oven to 350 degrees F. Put the butter on the pan and put the pan into the oven for 3-5 minutes, or until butter is melted (do not let it burn). Tip the pan around to evenly coat the bottom with the melted butter.

Immediately pour the eggs into the hot pan. Evenly sprinkle the meat onto the eggs (it will sort of sink into the eggs). Next, evenly sprinkle the kale over top.

omelette rollup before baking

Return the pan to the oven and bake for about 10-12 minutes. To finish, turn on the broiler for 3-5 minutes to help set the top of the eggs and cook the kale. When the eggs are completely set, remove from the oven and get ready to roll! This needs to be done right away while it is very hot. Using two spatulas, lift the short side of the eggs and flip it to start the roll. Then just keep gently rolling it until you get to the end. Cut the log into slices and serve!

 

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Comments

  1. Vicki says

    This sounds simple and delicious, and is certainly a recipe I will add to my repertoire. I think I might sauté some sweet onions until they’re softened and add those to the mix. My husband would love the “trifecta of pork,” but not being a lover of ham and not a huge breakfast meat eater, I would probably enjoy it with just bacon or sausage. Thanks for sharing the recipe…it inspires ideas for countless adaptations.

    • crystal@wholefedhomestead says

      Thanks Vicki! Sautéed onions sound like a great idea too! Yes, this really is adaptable to so many wonderful combinations.

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