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Tomato & Bacon Brunch Roulade

 Tomato & Bacon Brunch Roulade
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
5 ServingsPrep: 25 min. Bake: 10 min.


  • 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


  • 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

2 of 2

Tomato & Bacon Brunch Roulade (continued)

Directions (continued)

  • 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.