"Fresh scrambled eggs made with cheddar cheese and crumbled applewood smoked bacon. Topped with jalapeno jack cheese, roasted red peppers, and diced green onion. For a spicy bite to wake up the adult in you - add diced jalapenos. No egg roll is complete without dipping sauce. Add a side of homemade avocado ranch and grilled salsa or purchase your favorites!"
6 egg wrappers
3 slices jalapeno jack cheese
2 red peppers
milk or Heavy Cream
10 slices applewood smoked bacon
½ cup cheddar cheese shredded
2 jalapenos if needed
½ pack of Ranch dry seasoning
½ cup sour cream
6 ounces buttermilk
1 red onion
2 teaspoons lime juice
¼ cup cilantro
2 teaspoons olive oil
3 cloves chopped garlic
For the Egg Rolls
Bake applewood bacon till crisp and crumble
Beat 6 eggs with American cheese and cream
Scramble eggs on a flat top or pan, make sure they stay moist, then set aside.
Cut, clean, and slice red peppers
Slice avocado bite into size pieces
Slice jalapeno jack cheese into strips- 4-5 strips per slice
Make an egg wash with 2 oz cream and 2 eggs
Take egg wrapper, place in center 1-1.5 ounces of egg mixture, sliced jalapeno jack cheese, and roasted peppers
Egg wash edges of wrapper and roll
Put in the freezer and let combine for 2 hours
Defrost egg rolls
Fry until golden brown
Top with avocado and serve.
For the Salsa: Lightly spray olive oil and grill onion, jalapeno, and whole tomatoes. Peel and chop garlic. Place grilled vegetables and add to the food processor with cilantro, garlic, and add lime juice. Run to desired texture/”chunkiness”.
For the Avocado Ranch: Add avocados, sour cream and buttermilk into a blender and whip until combined. Add ranch season mix and blend until smooth. Add salt and pepper to taste.