Spinach Ham Breakfast Roll – Easy Brunch Recipe Idea
The Roll That Saved My Sunday Mornings
Okay, so let’s get this out of the way: you know that feeling when brunch sneaks up on you but your motivation’s still hiding under the duvet? That’s exactly when I first cobbled together this Spinach Ham Breakfast Roll. Actually, my first attempt was a bit of a hot mess (forgot the baking paper—don’t do that), but my family cleaned up the evidence like kitchen ninjas, so I suppose it counts as a win. Now it’s sort of my secret weapon for ‘I want fancy but I’m feeling lazy’ mornings, and, well, it looks way more impressive than the effort it actually takes. Plus, it tastes like you tried harder than you really did.
Why I Keep Coming Back to This Recipe
I make this when I want brunch to feel special but don’t need a kitchen disaster. My family inhales it like I’m handing out gold, honestly—especially if I slap on plenty of cheese (which is, let’s face it, the true hero). There’s something about the combination of ham and spinach that screams ‘you’re awake and adulting’—but then you roll it up in pastry and, poof, brunch feels celebratory (and easy). Oh, and you know what drives me bonkers? When spinach gives off that excess water—so you’ll see some tricks below on how to dodge that slimy bullet.
Stuff You’ll Need (but Feel Free to Wing It)
- 1 sheet frozen puff pastry (I grab whatever’s on sale, but my grandmother swore by Pepperidge Farm. Use whatever you have stashed!)
- 4-5 big handfuls of baby spinach (or a package—if it looks like a lot, it’ll wilt down to nothing, trust me. Frozen works too, just squeeze it dry!)
- 4 large eggs (sometimes I add a fifth if my nephew’s around, he’s an egg fiend)
- 1/2 cup grated cheese (cheddar, Swiss, or—when I’m feeling fancy—Gouda. Don’t stress, any melty cheese is fine)
- 100g sliced ham (prosciutto or leftover deli turkey works in a pinch, or go meat-free—no one has ever complained in my house)
- Salt & pepper (I once tried smoked salt and it was…interesting. Regular stuff is fine.)
- 1 tablespoon milk or cream (optional, for that silky scrambled egg vibe)
- 1 egg beaten (for the outside—but I skip this sometimes when I’m half asleep. Just doesn’t get as golden!)
- Dash of nutmeg (I throw this in out of habit, but it’s totally optional, like funny socks with pajamas.)
How I Throw This Together—Step By Step
- Preheat oven to 400°F (or about 200°C if you’re metric-minded). Line a baking tray with parchment. Please don’t skip this—I did once, and the pastry made friends with the pan in all the wrong ways.
- On a lightly floured surface, roll out puff pastry into a rectangle. It doesn’t have to be perfect—half the charm is in the lopsided edges (or so I tell myself).
- In a skillet, wilt the spinach with a splash of oil for a couple of minutes, just until it’s soft and bright. Sometimes I toss in a clove of minced garlic if I’m feeling wild. Transfer to a colander and press out as much liquid as you can. Well, don’t crush it into spinach mush—just get rid of the excess moisture.
- Crack eggs into a bowl. Add the milk or cream, a sprinkle of salt, pepper, and that cheeky nutmeg if you’re using it. Whisk like you mean it, then pour into a nonstick pan and scramble gently until just barely set (a bit runny is good since it’ll bake more). This is the “sneak a taste” moment, but try not to eat half the filling.
- Layer the ham slices on your pastry, leaving a 1-inch border at the edge (so it doesn’t all ooze out later). Scatter the spinach evenly, then spoon over those lush eggs. Top with the cheese, and don’t be stingy.
- Time to roll! Starting from a short edge, roll everything up like a big cozy duvet, tucking the ends underneath so the filling stays put. Use the parchment to help if things start sticking; don’t panic if it looks lumpy, mine always does at this stage.
- Brush the whole thing with your beaten egg (or just a splash of milk in a pinch) for that golden, bakery finish.
- Bake 25-30 minutes—go have a cuppa, and don’t hover. Pull it out when it’s puffed and golden, and maybe a little patchy. That’s fine!
- Cool for a few minutes, slice thick, and admire your handiwork. (If the cheese leaks out a bit, that’s the best part. I “accidentally” pick those bits off the tray.)
Things I’ve Learned the Hard Way (Notes!)
- If you get distracted and overcook the spinach, it’s fine. Just don’t skip draining it—watery pastry is a bad time.
- No parchment? I used foil once with a ton of oil. You do you, but it’s trickier to avoid sticking.
- If your filling is trying to escape while rolling, chill the pastry for five minutes—it firms up like magic.
- Actually, I find this tastes better the next day—if (big if) there’s any left.
Things I’ve Messed Around With (Variations)
- I’ve done it with sautéed mushrooms and onions when I’ve got veg to use up. Quite tasty but a bit soggy, so don’t skip the draining step.
- Once tried smoked salmon instead of ham. Didn’t love it, but maybe that’s just me. Husband raved, go figure?
- Want it fancier? Mix in sun-dried tomatoes or swap cheese for feta. I probably push it a bit with goat cheese now and then.
- Going full veggie? Totally ditch the ham—it’s still very brunch-worthy.
Gadgets (But Don’t Stress)
- Baking tray—yup, but I’ve improvised with a pizza pan before. It works in a pinch.
- Mixing bowl and whisk, obvs. I even used a fork once when every whisk was suspiciously missing.
- A nonstick pan makes egg scrambling easier, but you can absolutely use a regular one… just soak it after.
Keeping (or Not Keeping) Leftovers
I wrap leftovers in foil (if there are any, which, let’s be honest, rare as hen’s teeth round here), and refrigerate for up to two days. You can reheat it in the oven or just eat it fridge-cold like I sometimes do at 11pm. Freezing? Tried it—taste was fine, texture got a bit weird, but hey, it’s not a souffle.
How I Like to Serve It (and the Family Does, Too)
We slice thick hunks and serve warm with strong coffee and maybe a splash of hot sauce. If I’m feeling proper, I make a quick fruit salad or chuck together a lazy green salad with lemony vinaigrette (the kind where the lettuce is a bit tired but no one minds). Coffee cake on the side never hurts either, if you’re into brunch marathons.
Pro Tips—aka My Goof Ups
- Don’t skip letting the eggs cool before adding—once, I poured them on piping hot and my pastry got weepy. Never again.
- Be gentle rolling it up; I tried rushing and the filling shot out both ends like a toothpaste disaster. Slow and steady, friend!
- Ditch the urge to check the oven every five minutes; it puffs better if you leave it alone. Learned this from experience (and impatience).
FAQs from Real People (or At Least My Group Chat)
- Can I make this ahead?
Kind of—assemble, wrap, and store in the fridge overnight (but I’d bake it fresh in the morning, it gets a bit wet if left too long). - Can I double the recipe for a crowd?
Oh yeah; just use two pastry sheets and build it like a big lasagna roll. Or make two rolls, easier to slice for picky eaters. - What about gluten-free?
Grab a roll of gluten-free puff pastry from the store, it does the trick! Not quite the same texture, but folks appreciate the effort. - Forgot to thaw my pastry, now what?
I’ve nuked mine in the microwave for 10 seconds at a time (fingers crossed and don’t tell Mary Berry). Works about half the time, just go slow!
If you want a proper pastry technique explained (because honestly, mine’s a bit of a mess), there’s a fantastic guide on King Arthur Baking. Or if you’re looking to really up your brunch vibes, Serious Eats has an epic brunch recipe line-up—I get lost in those on rainy Sundays.
And lastly, if you ever forget the cheese, just tell everyone it’s a health thing. Works like a charm, sort of.
Ingredients
- 1 sheet puff pastry, thawed
- 4 large eggs
- 1 cup fresh spinach, chopped
- 3/4 cup diced cooked ham
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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3Heat a non-stick skillet over medium heat and scramble the egg mixture until softly set. Stir in spinach, ham, and cheese. Remove from heat and let cool slightly.
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4Roll out the puff pastry sheet on a floured surface. Spread the egg mixture evenly over the pastry, leaving a 1-inch border.
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5Carefully roll the pastry sheet into a log and place seam side down on the prepared baking sheet. Brush with a little beaten egg if desired.
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6Bake for 20-25 minutes or until the pastry is golden brown. Let cool for 5 minutes, 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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