Ham 'n' Cheese Omelet Roll
If you're looking for a hearty breakfast or brunch recipe that's easy to prepare and guaranteed to impress, this Ham 'n' Cheese Omelet Roll is the perfect choice.
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
Swiss, Gruyère, Monterey Jack, or Pepper Jack are excellent cheese substitutions.
Leftovers store well in the refrigerator for up to 3 days.
Reheat individual slices in the microwave for 30–45 seconds.
Leftovers store well in the refrigerator for up to 3 days.
Reheat individual slices in the microwave for 30–45 seconds.