Ham Omelet Brunch Roll Recipe

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For over 30 years we have hosted a New Years Breakfast for family and friends. The main attraction for years was Belgium waffles...until I came up with this omelet that is baked in the oven and then rolled up sliced and served. —Sharon Ballou, Randall, Minnesota

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Ham Omelet Brunch Roll Recipe

Prep: 20 min. Bake: 15 min.

Yield: 10 Servings

20 15 35

Ingredients

18 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1/2 cup cream cheese, softened
1 cup (4 ounces) shredded Colby cheese
3/4 cup cubed fully cooked ham
3/4 cup chopped tomatoes
1/2 cup chopped fresh mushrooms
3 green onions, thinly sliced

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
In a large bowl, whisk the eggs, salt and pepper. In a small bowl, beat milk and cream cheese until smooth; add to egg mixture. Pour into prepared pan.
Bake at 350° for 15-20 minutes or until set. Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with cheese, ham, tomatoes, mushrooms and green onions; roll up jelly-roll style, starting with a long side. Place on a serving platter. Let stand for 5 minutes before serving. Yield: 10 servings.

Nutritional Facts 1 piece equals 244 calories, 18 g fat (8 g saturated fat), 412 mg cholesterol, 487 mg sodium, 4 g carbohydrate, trace fiber, 18 g protein.

Originally published as New Year's Kick-Off Omelet in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p33

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio