I make these regularly. They make a quick, healthy start to the day. Great for breakfast, lunch or a packed lunchbox
They are very easy and you can have breakfast or lunch on the table in half an hour.
Use the bottom of a glass or anything that is the size of the bottom of the pan hole to help you successfully push the wrappers in. This makes putting the spring roll wrappers in ready for the eggs, super quick.
The holes can be filled with a quiche mix made from whisked eggs and added vegetables or Simply add one whole egg to the wrapper lined hole
The spring roll cases can also be used for dessert. Fill them with apple or strawberries ....any type of fruit and top with whipped cream
24 spring roll wrappers
12 slices tomato or 12 small tomatoes cut into halves
12 large basil leaves
12 small pieces of bacon (if desired)
12 teasp grated cheese
Preheat oven to 180C
Lay a spring roll wrapper into one hole of a 12 hole pan
Lay another spring roll wrapper on top.
Fill all holes in pan with 2 wrappers
Add 1 egg to each hole
Place 1 basil leaf on top of egg
Place a slice of tomato on top of basil
Lay bacon across top (if using)
Top with 1 teasp grated cheese
Bake at 180C for 15 - 20mins
Garnish as desired using chopped shallots, parsley or small basil leaves
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