B-Rolls

So, I decided to use the same egg roll wraps from the post "Spring Rolls in January", to make a breakfast roll. If you're like me, you have to find creative ways to get those morning egg whites down. Here is one way to eat your eggies!

Ingredients: 
3 Nasoya egg rolls wraps
3 egg whites
1 whole egg
2 slices of turkey bacon
1 tbsp olive oil
fresh cilantro (optional)

Directions:
Preheat oven to 350 degrees. Cook your eggs and bacon as desired. Next, follow the instructions on the back of the Nasoya wrapper to see how to fold and seal. Take a few pieces of turkey bacon (I just tear a couple pieces off of a slice), a spoonful of eggs, and put onto the wrap as directed. After folding and sealing, brush olive oil on top of the wrap and sprinkle on fresh cilantro. Bake for 12-15 minutes or until browned. If you can handle leftover eggs and bacon, then these are perfect for storing in the refrigerator and having ready to heat up!