Brunch Egg Roll Recipe
Servings: 8
Ingredients
- 10 x hard-boiled Large eggs minced
- 1/2 c. celery finely minced
- 2 Tbsp. pimientos minced
- 2 tsp chives minced
- 3/4 tsp salt
- 1/4 tsp dill weed
- 1/4 tsp pepper
- 2/3 c. mayonnaise
- 4 x Large eggs
- 1/2 c. lowfat milk
- 3 Tbsp. oil
- 1 1/2 c. buttermilk pancake and waffle mix
Directions
- In large bowl, combine all filling ingredients till well blended; chill.
- Heat oven to 357 . Grease jelly roll pan. Line with waxed paper; grease paper. In small bowl, beat Large eggs at highest speed till thick and lemon colored, about 3 min. Add in lowfat milk and oil at medium speed till blended.
- Gradually add in pancake mix, beating till blended. Pour into prepared pan. Bake at 375 for 10 to 15 min or possibly till light golden and top springs back when touched lightly in center. Loosen sides of roll, invert onto towel sprinkled with flour. Carefully remove waxed paper.
- While warm, roll pancake and towel from narrow end. Cold on wire rack 20 to 30 min. Unroll pancake; remove towel. Spread pancake with filling; reroll. Place on serving platter. Cover; chill till serving. Can be refrigerated up to 4 hrs. Serve slices on lettuce leaf, if you like.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 271 | 83% |
| Total Fat 30.52g | 38% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.13g | |
| Cholesterol 369mg | 123% |
| Sodium 501mg | 21% |
| Potassium 165mg | 5% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.65g | 1% |
| Protein 12.27g | 20% |
