Cinnamon Roll French Toast Egg Bake
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You read it right! This Cinnamon Roll French Toast Egg Bake is a little bit of everything and the results are phenomenal. I usually make this around the holiday season, but it’s amazing any time of year.
Made with Kings Hawaiian Sweet Rolls, egg whites, a touch of milk, brown sugar and a homemade protein icing, this casserole is a combination of homemade cinnamon rolls, an egg casserole and a baked French toast all in one.
Pair this with Easy High Protein French Toast, Maple Chicken Sausage Breakfast Patties and a fruit salad and you’ve got yourself a breakfast spread.
Why you’ll love this recipe
- Beautiful layers of French toast, cinnamon roll pieces and a drizzle of icing.
- Perfect dish to make for a special holiday.
- Made with simple ingredients and ready with a few basic steps.
Ingredients and Substitutions
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for the Cinnamon Roll French Toast Egg Bake.
King’s Hawaiian Rolls: adds a touch of sweetness and bake to a perfect golden brown. You may use old bread, if preferred, but might change the texture and taste.
Brown sugar: for sweetness. Can be substituted with sugar alternatives, such as Swerve.
Egg whites: you will need an entire 32 oz container. If using whole eggs: 7 eggs is equivalent to 32 oz. egg whites.
Milk: I used whole milk. Can use egg nog, pumpkin pie spice coffee creamer or another preferred flavored creamer.
Lite pancake syrup: sweetens the casserole. Regular maple syrup can also be used.
Protein powder: be sure to use a vanilla protein powder you love the taste of!
Note: this recipe will taste like eggs. It is a egg bake. You can add vanilla extract to the egg mixture to eliminate some of the egg flavor.
Variations
- Flavor Additions: pumpkin pie spice or egg nog has been used in the Cinnamon Roll French Toast Egg Bake as a milk alternative, coffee creamer would work also.
Dietary Modifications
- For gluten-free, you will need to use a gluten-free Hawaiian roll.
- For dairy-free, use a dairy free milk, Hawaiian rolls and protein powder.
How to make your cinnamon roll French toast bake:
Step 1: Prep and preheat
Preheat oven to 400. Spray 9×13 baking dish or casserole dish with nonstick spray. Note: if you use a different size pan your baking time will vary.
Step 2: Prep rolls
Tear Hawaiian rolls into bite sizes pieces and layer the bottom of the pan (image 1).
Mix sugar and cinnamon in a small bowl and spread evenly over the rolls (image 2).
Step 3: Make egg mixture and top rolls
In a separate bowl beat 3 eggs, milk and salt. Add egg whites and mix together. Top rolls with egg mixture (image 3).
Step 4: Bake
Finally, top with syrup and bake for 30 – 45 minutes, times may vary oven to oven – mine is done around 30/35 (image 4).
Step 5: Making icing
Mix powdered sugar, protein powder and milk in a bowl (image 5).
Mix until fully combined (image 6). Drizzle over entire bake or save and serve with each square.
Step 6: Remove and add icing
Once cooked and a toothpick comes out clean, cut into 6 equal squares, add icing and desired toppings and enjoy!
Expert Tip!
When it starts puffing up like crazy in the oven, do not panic! It happens due to the egg whites, don’t worry it’ll go down.
Recipe FAQs
Store your cinnamon roll French toast casserole in an airtight container for 4-5 days in the fridge. Reheat in the microwave.
My favorite way to serve this is with a savory component, like my blueberry breakfast sausage, homemade maple chicken sausage or bacon. You could also add cream cheese icing, your favorite French toast toppings like fresh fruit, powdered sugar and additional syrup or simply enjoy it as is.
As long as you use one you love the taste of that mixed well with liquid you will be fine. I like using PEScience Gournet Vanilla. Use code OHSNAP to save $$.
Just cut into equal squares! There is no need to ruin a casserole for 5 grams here or there unless you’re prepping for a bikini competition.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Cinnamon Roll French Toast Egg Bake
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Ingredients
Protein Icing
- 1/4 cup powdered sugar 40g
- 1/2 scoop vanilla protein powder 15g
- 3 tbsp. whole milk
Instructions
- Preheat oven to 400. Spray 9×13 baking dish with nonstick spray. Note: if you use a different size pan your baking time will vary.
- Tear Hawaiian rolls into bite sizes pieces and layer the bottom of the pan. Mix sugar and cinnamon in a bowl and spread evenly over the rolls.
- In a separate bowl beat 3 eggs, milk and salt. Add egg whites and mix together. Top rolls with egg mixture.
- Finally, top with syrup and bake for 30 – 45 minutes (times may vary oven to oven – mine is done around 30/35). Once cooked and a toothpick comes out clean, cut into 6 equal squares and enjoy!At the time of serving you could add your favorite cinnamon roll frosting, french toast toppings, additional syrup, serve with sausage (my favorite way), or simply eat it as it is.
Icing
- Mix powdered sugar, protein powder and milk in a bowl. Drizzle over entire bake or save and serve with each square.You will have ~ 100g of icing / 10 servings. Icing macros: 10g = 23 cals : 1.4 P / 0.2 F / 4.2 C Total icing: 230 cals 14 P / 2 F / 42 C Nutrition facts listed without icing. Nutrition with icing in notes.
Notes
- All nutrition facts are an estimate.
- You can use old bread, if needed but it will change the taste and texture.
- You can really taste the egg in this. If you prefer less egg taste, add vanilla extract to egg mixture.
This recipe is delicious! I did make some modifications- 16oz of eggs whites since that’s all I had and added 1 cup cottage cheese. Also used half swerve brown sugar and half light brown sugar. Added 3 Splenda to the egg mix and 2 tsp of vanilla extract. This recipe gets better tasting every day. Definitely in my permanent rotation!
So glad the subs worked out, sounds delish!