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     Title: Farmhouse Breakfast Roulade
Categories: Pork, Vegetables, Cheese, Dairy, Eggs
     Yield: 4 Servings

     8 lg Eggs
     2 c  Heavy cream
     4    Roma tomatoes; chopped
     6 sl Bacon; chopped
   1/2 lg Onion; chopped
   1/2 lg Bell pepper; chopped
     3 c  Mild Cheddar cheese;
          - shredded

 Set oven @ 350 F/175 C.

 Grease baking sheet then place parchment paper down and again
 grease paper.

 Beat eggs and cream together for about 3 minutes. Pour mixture on
 baking sheet and bake for 20 minutes.

 In a skillet, cook chopped bacon for about 5 minutes and then add
 onion and green peppers to the bacon. Cook for 10 minutes on medium
 high heat. I like to make sure the onions caramelize.

 Take out baked egg mixture when finished and set aside to cool. The
 egg will probably puff up but will fall back down as it cools.

 Sprinkle cheddar cheese on baked egg and top with bacon mixture and
 chopped tomatoes.

 Carefully roll the egg up on itself starting at the short side of
 the pan. Cut the edges from the paper to help make it easier.

 Remove parchment paper and cover roulade with aluminum foil and
 bake for another 20 minutes.

 Recipe by Jennifer Ortiz

 Recipe FROM: https://oneacrevintagehome.com

 Uncle Dirty Dave's Kitchen

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