breakfast pancake roll

Keep the pancakes warm: As each pancake cooks, transfer them to a baking sheet and place them in the oven at a low temperature (around 200°F/90°C) to keep them warm while you cook the rest.
Step 3: Preparing the Filling
Cook the bacon:
Place the bacon slices in a cold skillet and turn the heat to medium. Cook the bacon until it’s crispy, about 5-7 minutes, flipping once halfway through.
Once done, remove the bacon and drain on a paper towel. Once cool enough to handle, chop into small pieces.
Make the scrambled eggs:
In a bowl, crack the eggs and whisk them together with the milk. Add salt and pepper to taste.
Heat a nonstick skillet over medium-low heat and add a small knob of butter. Once the butter has melted, pour in the egg mixture.
Stir gently with a spatula to create soft curds. Cook the eggs until they’re mostly set but still a bit creamy. Remove from heat while they’re still slightly undercooked, as they will continue to cook in the pan’s residual heat.
Combine the filling:
In a large bowl, mix together the scrambled eggs, cooked bacon, and shredded cheese. The cheese will melt slightly from the warmth of the eggs and bacon, creating a creamy filling.
Step 4: Assembling the Breakfast Pancake Rolls
Lay out the pancakes: Take one of the warm pancakes and place it on a flat surface or plate. Make sure it’s fully cooled down if you want a firmer roll (but slightly warm works well too).
Add the filling: Spoon about 2-3 tablespoons of the scrambled egg mixture onto the center of the pancake. Don’t overfill, as it could make rolling difficult.
Roll the pancake: Carefully fold in the edges of the pancake, then gently roll it up, ensuring the filling stays inside.
Tip: If you want a neater roll, you can cut the pancakes into slightly smaller circles before filling.

Repeat the process for the remaining pancakes and filling.
Step 5: Serving
Serve warm: Arrange the rolled pancakes on a platter. You can garnish them with extra shredded cheese, fresh herbs like chives or parsley, or even a drizzle of hot sauce for an extra kick.
Optional sides: Serve your pancake rolls with fresh fruit, maple syrup, or a side of crispy hash browns to complete the meal.
Notes and Tips
Make-ahead option: You can prepare the pancakes and filling ahead of time. Cook the pancakes and store them in an airtight container for up to 2 days. The scrambled eggs and bacon mixture can be refrigerated and reheated gently before assembling.
Flavor variations:
Sweet breakfast roll: For a sweet version, fill the pancake with whipped cream cheese, fresh berries, and a drizzle of honey or maple syrup. You can even add a sprinkle of cinnamon sugar for extra flavor.
Vegetarian option: Skip the bacon and use sautéed vegetables like spinach, mushrooms, and peppers for the filling. Add feta or goat cheese for extra richness.
Freezing: The pancake rolls can be frozen. Simply wrap each roll individually in plastic wrap and place them in a freezer bag. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
Serving size: You can slice the pancake rolls into smaller pieces to serve as finger food at a brunch or party. They are perfect for sharing.
Nutritional Information (approximate, per serving)
Calories: 350-400 (depending on size and filling)
Protein: 15-18g
Carbohydrates: 35-40g
Fat: 20-25g
Fiber: 2-3g
Conclusion
This Breakfast Pancake Roll recipe is a fun and creative way to enjoy pancakes while adding a savory, filling twist. The combination of fluffy pancakes with cheesy scrambled eggs and crispy bacon makes for a satisfying meal that will leave you energized for the day ahead. Whether you make it as a quick breakfast or a weekend brunch treat, these pancake rolls are sure to impress. Don’t forget to customize the filling to match your tastes—experiment with different cheeses, vegetables, or even fruit for a sweet variation!