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This ham and cheese omelet roll is a fun way to do omelets. I also think it is easier than the traditional when you have several omelets to make. I originally go this recipe from a Taste of Home magazine. The recipe makes 12 servings in a jelly roll pan, but I reduce the recipe to make 6 servings in a 9 x 13. I have included both recipes.
The 9 x 13 size is perfect for my family of 5, but if you have guests over the jelly roll pan size comes in handy. You also don’t have to stick with a ham and cheese filling, put whatever you like to have in your omelet. I personally love bacon and mushrooms in my omelet.
Ham and Cheese Omelet Roll (6 serving version)
Ingredients
Units
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- 2 oz cream cheese, softened
- 1/4 plus 1/8 cup milk
- 1 Tbsp flour
- 1/8 tsp salt
- 6 eggs
- 1 Tbsp Dijon mustard
- 1 heaping cup shredded cheddar cheese, divided
- 1 cup finely chopped fully cooked ham
- 1/4 cup thinly sliced green onions
Instructions
- Line the bottom and sides of a greased 9 x 13 baking dish with parchment paper; grease the paper and set aside.
- In a small bowl, beat cream cheese and slowly add milk until smooth. Add flour and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
- Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven and use parchment paper to remove egg from the pan.
- Immediately spread with mustard and sprinkle with 1/2 cup cheese. Sprinkle with ham, onions and 1/2 cup cheese. Roll up from a short side, peeling parchment paper away while rolling.
- Sprinkle top of roll with the remaining cheese; place roll in pan and bake 3-4 minutes longer or until cheese is melted. Yield: 6 servings.
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Ham and Cheese Omelet Roll (12 servings version)
Ingredients
Units
Scale
- 4 oz cream cheese, softened
- 3/4 cup milk
- 2 Tbsp all-purpose flour
- 1/4 tsp salt
- 12 eggs
- 2 Tbsp Dijon mustard
- 2–1/4 cups shredded cheddar cheese, divided
- 2 cups finely chopped fully cooked ham
- 1/2 cup thinly sliced green onions
Instructions
- Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan (jelly roll pan) with parchment paper; grease the paper and set aside.
- In a small bowl, beat cream cheese and slowly add milk until smooth. Add flour and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
- Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven and use parchment paper to remove egg from the pan.
- Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling.
- Sprinkle top of roll with the remaining cheese; place back on baking pan bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.
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These picture are the original pictures from this post. The above picture was updated in Nov. 2015.
20 comments
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I LOVE this idea, Laura. Thanks for sharing!!
I LOVE this idea, Laura. Thanks for sharing!!
I love finding a new way to cook something ‘old’. Thanks for posting this. My family will really like it.
I love finding a new way to cook something ‘old’. Thanks for posting this. My family will really like it.
This sounds like a perfect breakfast. I love the idea, it looks so pretty rolled up!
This sounds like a perfect breakfast. I love the idea, it looks so pretty rolled up!
Wow, that’s awesome! I grew up loving omeletes, but since there were eight kids in my family we didn’t get them very often – it took too long! Something like this would have really come in handy then. 🙂
Wow, that’s awesome! I grew up loving omeletes, but since there were eight kids in my family we didn’t get them very often – it took too long! Something like this would have really come in handy then. 🙂
this looks delicious!
this looks delicious!
that sounds so good and easy!
that sounds so good and easy!
Looks yummy! Can’t wait to try!
Looks yummy! Can’t wait to try!