Ham ‘n’ Cheese Omelet Roll
This Ham ‘n’ Cheese Omelet Roll is an easy oven-baked breakfast filled with savory ham and plenty of melted cheddar cheese. Instead of standing over the stove making individual omelets, the eggs bake in a sheet pan, then get rolled around the warm, cheesy filling for a beautiful breakfast that’s surprisingly simple to make.
Quick Recipe Facts
⏱️ Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
⏰ Total Time: 55 minutes
🍳 Servings: 12 servings
🥞 Course: Breakfast
🇺🇸 Cuisine: American
⭐ Difficulty: Easy
Why You’ll Love This Recipe
- Easy oven-baked breakfast: The eggs bake all at once, so there’s no standing at the stove making individual omelets
- Perfect for a crowd: One omelet roll makes 12 servings, making it great for brunches and holiday mornings.
- Loaded with ham and cheese: Every slice has savory ham and plenty of melted cheddar.
- Beautiful presentation: The rolled layers look impressive when sliced, even though the recipe is simple to make.
- Easy to customize: Swap the ham, cheese, or seasonings to create your own favorite combination.
- Great for leftovers: Leftover slices reheat well for an easy breakfast or lunch.
🛒 Ingredient Notes
- Eggs: The base of the omelet roll. Large eggs work best.
- Milk: Helps keep the baked eggs soft and tender.
- All-purpose flour: Gives the egg mixture enough structure to roll without falling apart.
- Ham: Use cooked ham, diced or thinly sliced, for a savory filling in every bite.
- Cheddar cheese: Sharp cheddar adds plenty of rich, cheesy flavor and melts beautifully.
- Dijon mustard: Adds a little tang and complements the ham and cheddar without overpowering them.
- Black pepper: Adds a simple savory finish to the egg mixture.
💡 Kris’s Tip: Let the baked egg layer rest for just a couple of minutes before rolling. Roll it while it’s still warm and flexible, and use the parchment paper to help guide the roll so the eggs don’t crack.
🍽️ What to Serve With Ham ‘n’ Cheese Omelet Roll
This savory omelet roll pairs beautifully with fresh fruit, crispy hash browns, roasted breakfast potatoes, or a simple green salad. For a larger brunch, serve it alongside muffins, toast, or biscuits. A fresh fruit salad is especially nice because the bright, sweet flavors balance the rich ham and melted cheddar.
❓ Frequently Asked Questions
Can I make this Ham ‘n’ Cheese Omelet Roll ahead of time?
Yes. Assemble and bake the omelet roll ahead of time, then refrigerate it once cooled. Reheat it gently before serving so the eggs stay tender and the cheese melts again.
Can I freeze the omelet roll?
Yes. Let the omelet roll cool completely, then wrap it tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
What should I serve with Ham ‘n’ Cheese Omelet Roll?
Fresh fruit, hash browns, roasted breakfast potatoes, muffins, or a simple green salad all pair beautifully with this omelet roll. For brunch, add coffee, juice, or your favorite breakfast cocktail.
📝 Recipe Tips
- Line the pan with parchment: This makes the baked egg layer much easier to lift and roll.
- Don’t overbake the eggs: Bake just until set so the omelet stays soft and flexible enough to roll.
- Roll while warm: The egg layer becomes harder to roll as it cools.
- Spread the filling evenly: Distribute the ham and cheddar all the way across so every slice has plenty of filling.
- Let it rest before slicing: Give the finished roll a few minutes to settle so you get cleaner slices.
- Use a sharp knife: A sharp serrated or chef’s knife will help you slice through the roll without squashing it.
Ham ‘n’ Cheese Omelet Roll
Ingredients
EGG BASE
- 4 ounces cream cheese softened
- ¾ cup 2% milk
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 12 large eggs
FILLING
- 2 tablespoons Dijon mustard
- 2¼ cups shredded sharp cheddar cheese divided
- 2 cups finely chopped cooked ham
- ½ cup sliced green onions
Instructions
- Preheat the oven to 375°F.
- Line the bottom and sides of a greased 15 x 10 x 1-inch baking pan with parchment paper. Lightly grease the parchment.
- In a medium bowl, beat the cream cheese and milk until smooth.
- Add the flour and salt and mix until fully combined.
- In a large bowl, whisk the eggs until blended.
- Stir the cream cheese mixture into the eggs and mix well.
- Pour the mixture into the prepared baking pan.
- Bake for 35–40 minutes, or until the eggs are puffed and fully set.
- Remove from the oven and immediately spread the Dijon mustard evenly over the surface.
- Sprinkle with 1 cup of shredded cheddar cheese.
- Top with the chopped ham, green onions, and another 1 cup of cheddar cheese.
- Starting from one short end, carefully roll the omelet while peeling away the parchment paper.
- Place the rolled omelet seam-side down.
- Sprinkle the remaining ¼ cup cheese over the top.
- Return to the oven for 3–4 minutes, or until the cheese is melted.
- Slice and serve warm.
Notes
Leftovers store well in the refrigerator for up to 3 days.
Reheat individual slices in the microwave for 30–45 seconds.
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