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Breakfast Roll with Pumpkin Wrap

Eat good breakfast is a starting of a wonderful day. I love to have a hearty and healthy breakfast. Something warm, comforting, homemade from scratch is always on my mind. I want it to be fresh, healthy and give a great energy for the day. Breakfast is also needed to be fast, quick and require no effort so we could have more time at the table together.

I love breakfast roll, it is so simple and very adaptable. Sometimes I made my own wrappers from leftover pumpkin pasta that has been refrigerated in my fridge, and sometimes just make fresh dough myself in the morning. I just roll it out thin and cook it over the skillet, break in some eggs and slap in some turkey bacons. I love to have the freshest slice of tomato and onion, too and maybe a dribble of mayo and ketchup.

Remember how we made our homemade pumpkin pasta a few weeks ago? We have been experimenting on substitute white flour with whole wheat and multi grain flour. And this one is made with multigrain flour. I fell in love with Pillsbury multigrain flour, it’s so wonderfully and fresh. Tender cooked pumpkin is crumbled in the flour so nicely that they’re so easily combined with an egg and a little water.

Breakfast Roll with Pumpkin Wrap

Ingredients (4 servings)

For pumpkin wrappers

2 cup Pillsbury multigrain flour

1 large egg

3/4 cup cooked pumpkin

A little water just enough to make dough

A pinch of salt

1 tbsp oil


Combine all ingredients together to form stiff dough. Knead until smooth and pliable. Rest the dough for at least 10 minutes. Divined the dough into 4 portions and roll them out into thin circle sheets.

Breakfast Roll

4 homemade pumpkin wrappers

4 eggs

8 cooked turkey bacons

Tomato slices

Shredded cheese- I use the combination of Mozzarella, Gouda and Cheddar

Onion slices

Salad leaves-if you like

Mayonnaise, ketchup, mustard or chili sauce for dressing

Oil for greasing


  1. Heat the large skillet over the medium heat and grease it with a little oil. Add pumpkin wrapper and cook for a minute on both side.
  2. Crack in the egg and cover with a lid for 30 seconds or so to help cooking the eggs quickly.
  3. Add cooked bacons, cheese, onion, tomato, salad leaves if you like.
  4. Drizzle over with your favourite sauce before roll it up and serve.

We enjoyed these warm rolls with really hot cups of chocolate milk in the morning. I loved my eggs to be a little bit runny so every bite the yolk splattered inside my mouth with the delicious sauce. The wrapper was oozing and mellowing with sweet flavour of pumpkin. The crust was slightly crispy but inside it was wonderfully soft and sticky. I love that we can add just about anything in these wonderful rolls, as I said it’s very adaptable. Now I am think what next should I fill this wonderful roll with… maybe roasted chicken and peanut sauce?

Have a nice day,

9 comments to Breakfast Roll with Pumpkin Wrap

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