Spinach Ham Breakfast Roll – Easy Brunch Recipe Idea
If you’d told me a few years back I’d be wrapping up spinach, ham, and a whole mess of cheese in a giant breakfast roll, I’d probably have raised an eyebrow. But then my sister hosted one of those last minute ‘everyone just bring something’ brunches, and you know what? I ended up cobbling this together with odds and ends from the fridge. It turned out to be such a hit, even my father-in-law asked for seconds (and he’s not exactly shy about his opinions – he once called my frittata “confusing”). There’s something cozy about baking in the morning, and making the kitchen smell like an old-school café, isn’t there?
Why You’ll Love This (Or, why my family keeps begging for it)
- I pull out this Spinach Ham Breakfast Roll when I need something filling but can’t be fussed with a full spread. Actually, I kind of make it anytime I spot sad leftover ham lurking in the fridge.
- My family pretty much fights over the crispy, cheesy ends (sometimes I sneak one before serving, but that’s between us).
- Someone always says, “Ooh, did you really make that from scratch?” even though it’s mostly store-bought dough. It’s oddly satisfying.
- I used to try baking it in a loaf tin (disaster, please don’t), but just free-form on a tray honestly works better. No judgment if you want to go off-script.
Here’s What You’ll Need (and some ideas if you don’t have everything)
- 1 sheet refrigerated pizza dough (when I’m in a mood I’ll use puff pastry – works fine but gets rich quickly)
- 3 big handfuls of baby spinach, roughly chopped (or frozen, but squeeze the bejesus out of it; learned that the hard way)
- 5 or 6 slices of ham – sometimes I use smoked turkey if that’s what’s hanging around. My mum swears by leftover roast ham, but storebought is honestly fine.
- 1 cup shredded Swiss or cheddar cheese (or, let’s be real, whatever grated cheese you’ve got)
- 2 eggs (one goes inside, one for brushing the top; don’t forget that or your roll is a bit sad and pale)
- 1/4 cup cream cheese (full-fat is lush – but low-fat seriously tastes okay too)
- Salt, pepper, and a good sprinkle of nutmeg if you’re feeling fancy
- 1 tbsp Dijon mustard (sometimes I leave this out if the kids are making faces, which, let’s be honest, they often are)
How to Make Your Spinach Ham Roll (without losing your mind)
- Preheat your oven to 190°C (that’s about 375°F if you speak Fahrenheit). Line a baking tray with baking paper; it makes cleanup so much easier.
- Wilt the spinach in a frying pan – just toss it in with a splash of water (or none, if you like to live dangerously) for a few minutes until it’s properly limp. Sometimes I pile it on raw when in a hurry, but it does make the roll a tad wet. So, better cooked.
- Let the spinach cool a bit, then squish the liquid out. (I once skipped this step – huge mistake. Leaky roll.)
- Mix the spinach with the cream cheese, one egg, cheese, ham (tear it up!), a good pinch of pepper, salt, and the mustard if you’re into it. Go wild, I usually just use my hands.
- Unroll your dough onto the tray. Pile your spinach mix down the center, making it more of a log than a blob. If it looks odd now, it’ll sort itself out in the oven – promise. Fold the dough over the filling, pinching the seams shut. Sometimes mine slumps sideways. Still tastes good.
- Beat the other egg and, using a pastry brush (or your fingers, honestly), brush it all over the top. This makes it look super golden, and really, who doesn’t want that?
- Chuck it in the oven for 30–35 minutes, until golden and a bit puffed. If the top gets too brown while the sides aren’t done, sometimes I lay a bit of foil on top for the last 10 minutes.
- Let it cool for about 10 minutes before slicing. (This is where the crowd gathers, waiting… and giving you side-eye if you cut too soon.)
Stuff I’ve Learned Along the Way (Notes)
- I used to over-stuff it – seems generous, but the seams burst open. Less is more, weirdly.
- Good ham does make a difference; but honestly, even those weird little cubes from the deli work when you’re desperate.
- The roll firms up as it cools, so if you like tidy slices, let it rest a bit. Except I almost never do, so expect some cheese may try to make an escape.
If You Wanna Mix It Up (Variations)
- I once tossed in sun-dried tomatoes instead of ham; not my finest hour, honestly, but some folks liked it.
- Sliced mushrooms are great in the mix, but be sure to cook off the water first. (Lesson learned after a slightly soggy situation.)
- Replacing cheese with feta gives it a bit of tang. My friend swears by this and, credit where it’s due, it is tasty.
No Fancy Tools? Here’s What You Need (and my usual workaround)
- Baking tray (or, if you’re in a bind, I’ve done this on a pizza stone. Worked fine, just a bit funky in shape.)
- Baking paper is great, but regular foil with a bit of olive oil rubbed on also does the trick.
- A rolling pin is nice, but a wine bottle is my guilty secret in a pinch.
Storing Your Roll (not that it sticks around long here)
You can keep leftovers in an airtight container in the fridge for up to 2 days. Well, that’s what I’ve read – in our place it’s gone before sunset. I did try freezing once, but the spinach got kind of weird, so I’d probably skip that unless you absolutely need to make ahead for a big crowd.
How I Like to Serve It (and how my kids disagree)
I love it best warm, with a side of sliced tomatoes or a jammy yolked egg—my youngest puts ketchup on hers, which I try not to judge. And if you’re feeling super extra, a pile of arugula on the side makes you feel like someone from a trendy brunch spot. If you’re looking for more brunch ideas, I often peek at Smitten Kitchen’s breakfast section or grab tips from King Arthur’s baking recipes when I want to experiment.
Hard-Won Tips (from my various breakfast fails)
- I once tried speeding up the spinach wilting step by microwaving it—ended up with a weird, stringy mess. Patience is worth it here.
- I know I said don’t overfill, but I never actually measure; just don’t pile it too high and you’ll be fine.
- Egg wash is not optional. Trust me.
Questions Folks Have Actually Asked Me (FAQ-ish)
- Can I use puff pastry instead of pizza dough? Yep, but it turns out richer, and needs less baking time – keep an eye on it. I ruined one by forgetting, so let’s call that a lesson learned.
- Is it okay to make the filling the night before? I’ve done that, it’s totally fine – just mix up before bed and assemble in the morning. Actually, I think it tastes better the next day (less guilt about breakfasting on leftovers, too).
- What if my roll splits open? Eh, happens to the best of us. Just call it “rustic” and enjoy the crispy, oozy bits. Not everything has to look perfect!
Oh, random side note: I once tried making a sweet version with cinnamon and apples. Let’s just say, stick to savory on this one—it was, well, not great. But hey, now you don’t have to make my mistake. Hope this roll brings a little bit of easy, breezy breakfast light to your table, too.
Ingredients
- 4 large eggs
- 1 cup fresh spinach, chopped
- 3/4 cup diced ham
- 1 cup shredded cheddar cheese
- 1 sheet puff pastry, thawed
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a medium bowl, whisk together eggs, milk, salt, and black pepper.
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3Add chopped spinach, diced ham, and shredded cheddar cheese to the egg mixture and stir to combine.
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4Roll out the puff pastry sheet on a lightly floured surface. Spread the egg mixture evenly over the pastry, leaving a 1-inch border.
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5Starting from one edge, tightly roll up the pastry into a log. Place the roll seam-side down on the prepared baking sheet.
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6Bake for 25 minutes or until the roll is golden brown and cooked through. Allow to cool slightly, then slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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