Tomato & Bacon Brunch Roulade Recipe

Tomato & Bacon Brunch Roulade Recipe photo by Taste of Home

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I've served this not only for breakfast and brunch, but even for dinner. If you like use crispy prosciutto for the bacon.—Beth Klosterboer, Miamisburg, Ohio

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Tomato & Bacon Brunch Roulade Recipe

Prep: 25 min. Bake: 10 min.

Yield: 5 Servings

25 10 35

Ingredients

4 eggs
6 egg whites
2 tablespoons grated Parmesan cheese
2 tablespoons heavy whipping cream
1/2 teaspoon salt
Dash pepper
1 carton (8 ounces) spreadable sun-dried tomato and basil cream cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes
6 bacon strips, cooked and crumbled

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
Place the eggs, egg whites, Parmesan cheese, cream, salt and pepper in a blender; cover and process until frothy. Pour into prepared pan. Bake at 350° for 8-10 minutes or until set.
Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off parchment paper.
Spread cream cheese over omelet to within 1 in. of edges. Sprinkle with tomatoes and bacon. Roll up, jelly-roll style, from a long side. Return to baking pan, seam side down.
Bake for 10-15 minutes or until heated through. Cut into slices with a serrated knife. Yield: 5 servings.

Nutritional Facts 1 slice equals 294 calories, 24 g fat (12 g saturated fat), 238 mg cholesterol, 758 mg sodium, 6 g carbohydrate, trace fiber, 15 g protein.

Originally published as Tomato & Bacon Brunch Roulade in Taste of Home Christmas Annual Annual 2011, p69