I’ve been thinking of this recipe my mom made while I was growing up. My sister and I often got to help make it. It’s a delicious appetizer, but this morning I decided to make it for breakfast to go along with scrambled eggs. If making this as an appetizer, you might want to insert a toothpick into the rollup to make it easier to pick up and eat (this is how my mom used to make them)! You can double this recipe to make more if you like. This recipe makes 30 rollups.

Here’s what you’ll need… just 3 ingredients!


Bacon Roll-ups

½ can of cream of mushroom soup (save the rest for later use or make the whole recipe and use 1 can)

10 slices of sandwich bread

½ package of bacon

Preheat oven to 350 degrees. Lightly spray a baking pan with cooking spray.

Trim the crust off the sandwich bread. You can save the crust and make croutons if you like. Cut each slice of bread into thirds (about 1 inch wide). Using a rolling pin, drinking glass or your hands, flatten the bread slices a little bit.

Cut bacon into thirds. Strips should be about 3 inches long. Don’t worry if they aren’t exactly that size. You can stretch the bacon around the roll if needed.

Spread soup on bread slice and starting at the end, roll up the bread. If the soup oozes out the roll-up, you’ve put too much soup on the bread but that's ok... just slathered it back on as best you can and then roll bacon around it. Wrap bacon slice around roll-up stretching if needed to fit around the roll and place on cookie sheet. Continue till you’ve gotten all the bread and bacon rolled up and on baking pan.

Bake in oven for about 20-25 minutes or until bacon is done and crispy. Best when served warm!


God Bless,






For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/