I share French Toast Roll Ups filled with herbed cheese and spiced minced meat that conceal a savory surprise.

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I kept messing with classic French toast and landed on these Savory French Toast Roll Ups and honestly I can’t get over them. Cream cheese folded with thin slices of deli ham, tucked into golden spirals, makes every bite a surprise between salty and creamy.

I tested them on a busy Saturday and they turned an ordinary Morning Recipes Breakfast into something I actually bragged about. Calling them French Toast Roll Ups sounds silly but it nails what they are, and you’ll find yourself wondering how simple flavors got so adventurous.

I don’t promise restraint.

Ingredients

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Eggs: big protein boost, helps bind filling, adds savory richness and lightness.
Bread: it’s a vehicle for soaking, provides carbs, gives golden crust and soft inside.
Cream cheese: adds creaminess, tang and fat, plus mild protein, kinda rich.
Sharp cheddar: melty, salty, adds protein and bold savory notes, very flavorful.
Spinach: fresh greens, gives vitamins, fiber and iron, brightens flavor, wilts quick.
Deli ham or turkey: salty protein, brings smoky or mild flavor, needs no cooking.
Butter: for frying, makes crisp golden edges and adds rich buttery taste.
Chives: mild onion bite, tiny fiber and color, nice fresh finish.

Ingredient Quantities

8 to 12 slices white sandwich bread, crusts trimmed (depends on how big your bread is)

3 large eggs

1/3 cup milk (whole or 2%)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

4 ounces cream cheese, softened

1/2 cup shredded sharp cheddar

6 to 8 thin slices deli ham or turkey

1 cup fresh spinach, roughly chopped

1 tablespoon chopped chives or green onions

2 tablespoons unsalted butter

1 tablespoon olive oil, optional

Marinara or ketchup for dipping, optional

How to Make this

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1. Soften the cream cheese at room temp for 20 minutes or zap it 10 seconds in the microwave if you forgot, shred the cheddar, roughly chop the spinach and chives, and flatten each crust-trimmed bread slice with a rolling pin until about 1/8 inch thick.

2. In a small bowl mix the 4 oz softened cream cheese, 1/2 cup shredded sharp cheddar, chopped spinach, and chopped chives; season lightly with a pinch of the kosher salt and a little black pepper so it tastes lively.

3. In a shallow bowl whisk together 3 large eggs, 1/3 cup milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth; this is your egg wash.

4. Lay a flattened bread slice on the counter, spread about 1 to 2 tablespoons of the cream cheese mixture leaving a tiny border, top with one thin slice of deli ham or turkey, then roll snugly and press the seam to seal; repeat for all slices (you’ll get 8 to 12 rolls depending on bread size).

5. Dip each roll into the egg wash, rolling to coat all sides and letting excess drip off; do this just before cooking so the bread doesn’t get soggy.

6. Heat a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil if using, let the butter foam but not burn.

7. Place rolls seam-side down first to seal, cook turning every 1 to 2 minutes so each side becomes golden brown and crispy, about 6 to 8 minutes total; lower the heat if they brown too fast.

8. If the centers need more melting time, cover the pan briefly for 30 to 60 seconds after browning so the cheese warms through without overcooking the outside.

9. Drain on paper towels for a minute, slice each roll on the diagonal with a serrated knife if you like, and serve hot with marinara or ketchup for dipping.

Equipment Needed

1. Large skillet (10 to 12 inch, nonstick or stainless)
2. Rolling pin or a clean wine bottle to flatten the bread if you don’t have one
3. Cutting board
4. Chef’s knife for chopping spinach and chives
5. Box grater for shredding cheddar
6. Mixing bowls — one small for the cream cheese mix and one shallow for the egg wash
7. Whisk or fork for the egg wash
8. Spatula or tongs to turn the rolls while frying
9. Measuring cups and spoons plus paper towels for draining excess oil

FAQ

Q: How many rolls does this recipe make and what size is a serving?

A: With 8 to 12 slices you will get 8 to 12 roll ups. Usually that feeds 2 to 4 people depending on appetite, two rolls per person is a good rule of thumb.

Q: Can I make these ahead of time?

A: Yes you can. Assemble the rolls, wrap them tight and chill for up to 24 hours. For best texture cook them fresh, but if you must prep early it works great. Reheat in a hot skillet, oven at 350F until warmed through, or in an air fryer for extra crisp.

Q: Can I freeze them?

A: Absolutely. Freeze before cooking on a tray until firm then transfer to a bag, or freeze after cooking. From frozen bake at 375F a bit longer or air fry until heated and crisp. Thaw in the fridge overnight for faster reheating.

Q: Any good substitutions for the cream cheese or cheese?

A: Sure. Use ricotta or softened goat cheese for a milder texture, or dairy free cream cheese and a plant based shredded cheese for vegan friendly swaps. Flavor and creaminess will change a bit but still tasty.

Q: How do I keep the bread from falling apart and seal the rolls?

A: Flatten each slice with a rolling pin so it rolls without tearing. Spread the filling to the edges, roll tight and press the seam. A tiny dab of water or a bit of the egg mixture on the seam helps seal it while cooking.

Q: How do I get them crispy not soggy?

A: Don't over soak the rolls in the egg mix, dip briefly and shake off excess. Cook over medium heat in butter with a splash of oil to prevent burning. Let finished rolls rest on a cooling rack so steam escapes, that keeps them crisp. Marinara or ketchup are nice for dipping.

Savory French Toast Roll Recipe Substitutions and Variations

White sandwich bread (8–12 slices): swap with brioche or challah for a richer, custardy result; use sourdough or a sturdy country loaf if you want more chew; whole wheat or multigrain works if you want nuttier flavor and more fiber.
Milk (1/3 cup): use half and half or whole cream for extra richness; unsweetened oat or almond milk for dairy free; thin plain yogurt or buttermilk with a little water for a tangy twist.
Cream cheese (4 oz): replace with ricotta for a lighter, slightly grainy creaminess; goat cheese for tangy bite; mascarpone for ultra smooth richness.
Deli ham or turkey (6–8 slices): swap with crispy bacon or pancetta for smoky crunch; smoked salmon for a fancier brunch; or sautéed mushrooms / roasted red peppers for a vegetarian option.

Pro Tips

– Chill the rolled sandwiches for 10 minutes before you cook them, even 5 minutes helps a lot. it firms up the seam so they dont unroll and it cuts down on stuffing oozing out while browning.

– If your cream cheese is too cold it will make lumps, zap it 5 to 8 seconds and stir until smooth. dont overheat or it gets runny, and always grate the cheddar fine so it melts faster and more evenly.

– Use a mix of butter and a little oil in the pan so the butter browns nicely without burning. cook over medium not high, and if theyre coloring too fast lower the heat, its easier to get a crispy outside and gooey inside that way.

– Make extras and freeze uncooked on a tray then bag them; when you want one shove it straight into a hot skillet from frozen or bake at 375 F until hot through. its way better than starting from scratch on busy mornings.

Savory French Toast Roll Recipe

Recipe by Jot Punji

0.0 from 0 votes

I share French Toast Roll Ups filled with herbed cheese and spiced minced meat that conceal a savory surprise.

Servings

servings

Calories

234

kcal

Equipment: 1. Large skillet (10 to 12 inch, nonstick or stainless)
2. Rolling pin or a clean wine bottle to flatten the bread if you don’t have one
3. Cutting board
4. Chef’s knife for chopping spinach and chives
5. Box grater for shredding cheddar
6. Mixing bowls — one small for the cream cheese mix and one shallow for the egg wash
7. Whisk or fork for the egg wash
8. Spatula or tongs to turn the rolls while frying
9. Measuring cups and spoons plus paper towels for draining excess oil

Ingredients

8 to 12 slices white sandwich bread, crusts trimmed (depends on how big your bread is)
3 large eggs
1/3 cup milk (whole or 2%)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces cream cheese, softened
1/2 cup shredded sharp cheddar
6 to 8 thin slices deli ham or turkey
1 cup fresh spinach, roughly chopped
1 tablespoon chopped chives or green onions
2 tablespoons unsalted butter
1 tablespoon olive oil, optional
Marinara or ketchup for dipping, optional

Directions

Soften the cream cheese at room temp for 20 minutes or zap it 10 seconds in the microwave if you forgot, shred the cheddar, roughly chop the spinach and chives, and flatten each crust-trimmed bread slice with a rolling pin until about 1/8 inch thick.
In a small bowl mix the 4 oz softened cream cheese, 1/2 cup shredded sharp cheddar, chopped spinach, and chopped chives; season lightly with a pinch of the kosher salt and a little black pepper so it tastes lively.
In a shallow bowl whisk together 3 large eggs, 1/3 cup milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth; this is your egg wash.
Lay a flattened bread slice on the counter, spread about 1 to 2 tablespoons of the cream cheese mixture leaving a tiny border, top with one thin slice of deli ham or turkey, then roll snugly and press the seam to seal; repeat for all slices (you'll get 8 to 12 rolls depending on bread size).
Dip each roll into the egg wash, rolling to coat all sides and letting excess drip off; do this just before cooking so the bread doesn't get soggy.
Heat a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil if using, let the butter foam but not burn.
Place rolls seam-side down first to seal, cook turning every 1 to 2 minutes so each side becomes golden brown and crispy, about 6 to 8 minutes total; lower the heat if they brown too fast.
If the centers need more melting time, cover the pan briefly for 30 to 60 seconds after browning so the cheese warms through without overcooking the outside.
Drain on paper towels for a minute, slice each roll on the diagonal with a serrated knife if you like, and serve hot with marinara or ketchup for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.