Carrot bacon and egg roll

Jacqueline Alwill

Brown Paper Nutrition

Pumping the plant points with a quick swap from bacon to carrot in this recipe, not to mention making it more budget friendly too at just $1.62 per roll! I mean – not much you can get out and about for that kind of loose change is there?

Not sure about what the whole ‘plant points’ system is? Read this post to learn more…

As always feel free to play around with the ingredients that you have – swap baby spinach for kale or another cabbage if you like, or fresh rocket. Add in additional fried eggs to up your protein intake. Don’t be scrimpy on the carrot serve though – it makes it so juicy and such a cool way to eat your plants and have your egg roll too.

*Packed in a gorgeous TOGO containers I’ve recently discovered (not sponsored just love for female start ups!) to take to the beach, park or picnic. 

Don’t forget, and if you haven’t wrapped your (digital) hands around it yet… my recipe (e)book HEALTH ON A BUDGET is chock full (65+ in fact) of wholesome, delicious and budget friendly recipes to help keep your budget and health in better balance. Shop HEALTH ON A BUDGET here.


Serves 4

2 cups (50g) baby spinach 

4 free range eggs

4 wholemeal or seed bread roll

Extra virgin olive oil for cooking

Opt: bbq / tomato sauce / mustard / mayo to serve 


Carrot bacon:

200g carrots (approx 2-3 medium carrots), trimmed 

½ tbsp (4.5g) nutritional yeast 

½ tbsp (10g) honey 

1 ½ tsp (7.5ml) soy sauce or tamari 

3 tsp (3g) smoky paprika

1 tbsp (20ml) extra virgin olive oil 

Heat oven to 200C and line a large baking tray with greaseproof paper. Slice carrot in half and then into about 5mm thin slices to resemble a strip of bacon. In a small bowl mix together nutritional yeast, honey, soy sauce, smoky paprika and extra virgin olive oil. Place carrots on the tray and drizzle the marinade over the top and toss to coat. Spread out evenly so they can cook and crispen. Place in oven and bake for 15-20 minutes or until golden and crispy. When the carrots are close to finish, get the remaining ingredients together for the egg and carrot bacon roll. Heat a frypan on medium heat, add a touch of olive oil to coat and add the baby spinach, saute for 3-4 minutes until wilted then transfer to a bowl, and set aside. Wipe the pan clean, add another touch of olive oil and fry eggs to your liking. Once carrot bacon, eggs and spinach are cooked, pile them all into your wholemeal or seeded rolls, add your favourite sauces and eat! 

*You can keep carrot bacon in the fridge up to 5 days once cooked and get creative with it in other dishes too. I love reheating and crispening mine again and tossing through a salad to make a fun take on bacon for a caesar! 

TOTAL COST PER RECIPE: $6.40 PER RECIPE  / $1.62 PER ROLL – that’s a budget meal for the family that I’m sure they’ll love.

You can find more delicious, nourishing and budget friendly like these in my (e)book HEALTH ON A BUDGET. Available for $13.99 on the SHOP.