We recently posted these Strawberry and Cinnamon French Toast Roll Ups on the blog – and this is their non identical twin – the savory version. If you’re squarely in the savory camp, we also have this yummy recipe for Savory Herb French Toast. In this recipe, we have a little cheese, a little bacon, rolled tightly into a nice little log and then baked where the tops get a little crispy which is my favorite part. I like to top mine with extra butter when it’s hot, but if you’re into sweet and savory stuff you can use syrup. I would because I also like blueberry bagels and vegetable cream cheese. :)
♥ Teri
Savory French Toast Roll-Ups
Servings:
INGREDIENTS
- 2 tablespoons unsalted butter, softened and divided
- 6 large eggs, beaten
- 1 ½ cups whole milk
- ½ teaspoon salt
- ¼ teaspoon cacked black pepper
- 1 loaf sliced, country white or wheat bread, crust and end pieces removed
- 6 slices cooked and crumbled bacon
- 4 ounces shredded white cheddar cheese
- 2 tablespoons thinly sliced green onions or chives
- salted butter, softened for serving
INSTRUCTIONS
- Lightly grease the bottom and sides of an 8-inch baking dish with 1 tablespoon butter.
- Place eggs, milk, salt, and pepper into a shallow baking dish and whisk together.
- Place a single piece of bread onto a clean surface and using a rolling pin, roll the piece of bread until completely flattened.
- In a mixing bowl combine bacon, shredded cheese and green onions/chives and toss together.
- Scatter 2 heaping teaspoons of the bacon mixture onto the flattened bread and roll up.
- Place the roll on a cutting board, seam side down and slice in half, widthwise.
- Carefully dip both rolls into the egg mixture until completely covered and place into the greased baking dish, standing up, side by side.
- Repeat steps 4 through 7 until all of the bread and bacon/cheese have been used and the baking dish is filled with Savory French toast roll ups.
- Pour remaining egg mixture over the baking dish, cover with foil and refrigerate for 1 hour.
- Preheat oven to 350˚F.
- Place covered baking dish into the oven and bake for 25 to 30 minutes.
- Remove French toast from oven, uncover and randomly dot the top with remaining tablespoon butter.
- Place baking dish back into the oven and continue to bake for an additional 10 minutes or until the butter has melted and the top has browned.
- Allow French toast to cool slightly before topping with butter (optional) and serving.
NOTES
- *Makes 1 (8”) Pan of Roll-Ups
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A couple questions in regard to the recipe…Number one could you crumble and cook sausage thoroughly and drain and use instead of bacon? Also, could you complete the recipe totally and reheat the next day to serve rather than doing the complete baking the next morning.
Hi Marilyn! You can definitely sub in finely crumbled sausage. You can also bake the night before and reheat the next morning, but the dish might end up a little dry. I would maybe reheat the dish covered in foil to help it from drying out too much!
Do you see a problem with me preparing this fun looking dish and putting it in the fridge before cooking the next morning as in a strata? We are responsible for breakfast and this sounds great..
Oh I just scrolled through and saw that someone else asked this question, and you answered, thank a lot, looking for ward to trying it .
Is it possible to freeze this recipe? Just had my second baby and would love to meal prep this!
Congratulations on the new addition to your family, how exciting! Yes! Once the french toast is baked and cooled completely, tightly wrap the entire dish in plastic wrap followed by foil. It should be used within 2 months. When you’re ready to use it, transfer the french toast to the refrigerator thaw overnight. Set the oven to 350F, remove both the foil + plastic wrap, then rewrap tightly with just the foil. Bake in the oven for about 20 minutes, remove the foil and continue to bake for another 6 to 8 minutes or until the french toast has warmed through completely. Enjoy!
think id like to add a little cream cheese to the inside of these rolls. or maybe that vegetable cream cheese specifically. Who doesnt love a little schmear
Oh man, that’s such a good idea!
Hi, I definitely want to try this. Since it would make a perfect post-run breakfast/brunch, I want to ask if this can be refrigerated overnight before baking, or would the bread soak too much?
Totally fine to cover + leave overnight! :)
I think there’s an error in step 8 where it begins strawberry-French toast rollups. Looks delish otherwise!
Lol, you’re totally right. Recipe has been updated :)
Where r strawbs in ingredients??? Tnx
Lol, that was for our ‘strawberry-cinnamon French toast roll-ups’