Baked Breakfast Egg Rolls with Pancetta, Avocado and Brie

So yeah, I went there… I took those scrumptious other Breakfast Egg Rolls with Apple Chicken Sausage Gravy and made ’em all fancy schmancy.  They don’t look any different but I think adding ‘fancy’ named ingredients (Pancetta or Brie)  or maybe non-traditional items (Avocado) to breakfast foods makes it more elegant.  *shrugs*  coming from a plain ol’ bowl of Wheaties girl, this is fancy schmancy.  And what better than to incorporate one of my favorite foods in it.. yep, avocados!

Just LOOK how scrumptious they look!!!  All crispy and crunchy! And when you bite into them you’re met with the creaminess of the avocado, the tenderness of the egg and the crispness of the pancetta.

Sheer HEAVEN!!!

Oh and that sauce… <grin>  It’s a spiced cream sauce that married so perfectly with these!

So now I’m torn over which ones I like better.  These ones or the ones with the Apple Chicken Sausage Gravy.

I’m thinking I may need to do another 2, 3, 10 tastings to come to a final decision.

Anyone care to join me?

Baked Breakfast Egg Rolls with Pancetta, Avocado and Brie

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• Author: The Kitchen Whisperer

Ingredients

Egg Rolls

• 1/3 cup Pancetta, cut into smaller cubes
• 2 Large eggs
• 2 tablespoon milk
• Pinch of black pepper
• 8 slices avocado (1/4” thick)
• 8 slices of brie (1”x 2 1/2”)
• 6–8 Egg roll wrappers
• Cooking Spray

Creamy Dipping Sauce

• 1/2 cup Lite Sour Cream
• 1 teaspoon Sriracha Hot Chili Sauce
• 1 tablespoon minced chives
• Pinch of sweet paprika

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Instructions

1. Preheat oven to 375F. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
2. In a medium skillet over medium heat, add in the pancetta and cook until just crispy, ~5-7 minutes. While the pancetta is cooking break the eggs into a bowl, add the milk and pepper. Using a whisk or fork, whip up the eggs until frothy.
3. When the pancetta is starting to crisp up, add in the egg mixture and using a rubber tipped spatula, scramble the eggs. Cook for 2-3 minutes until the eggs are set. Remove the eggs from the pan and set aside.
4. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them. Lay down a slice of avocado not quite in the middle of the wrapper. Next top with a slice of brie and then a scoop of the egg mixture (about 1-2 tablespoon). Begin rolling by taking the bottom and ‘tucking’ under the mixture. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end. Set aside and repeat for the remaining wrappers. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
5. Bake for 8 minutes, flip, spray again and bake for another 5-8 minutes until golden brown and crispy. I sometimes will broil them for a minute to get that extra crunch.
6. To make the dipping sauce simply combine all ingredients in a bowl.

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