Ham 'n' Cheese Omelet Roll Recipe
Ham 'n' Cheese Omelet Roll Recipe photo by Taste of Home

Ham 'n' Cheese Omelet Roll Recipe

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This brunch dish has wonderful ingredients and an impressive look all rolled into one! I love hosting brunch...and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappeared in not time.—Nancy Daugherty, Portland, Ohio
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12 servings


  • 4 ounces cream cheese, softened
  • 3/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 12 eggs
  • 2 tablespoons Dijon mustard
  • 2-1/4 cups shredded cheddar cheese, divided
  • 2 cups finely chopped fully cooked ham
  • 1/2 cup thinly sliced green onions

Nutritional Facts

1 serving (1 slice) equals 239 calories, 17 g fat (9 g saturated fat), 260 mg cholesterol, 637 mg sodium, 4 g carbohydrate, trace fiber, 17 g protein.


  1. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
  2. In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
  3. Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
  4. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.
Originally published as Ham 'n' Cheese Omelet Roll in Taste of Home April/May 2001, p25

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Sep. 10, 2014

"My husband always requests this for holiday breakfast."

Reviewed Jul. 23, 2014

"This is a wonderful recipe. My family loves it. Very easy to make yet looks like it was time consuming. Very impressive. Made it according to directions."

Reviewed Jun. 21, 2014

"I made this for a brunch, and the ladies went crazy for it. One change I made was to use chive and onion cream cheese, which added a nice subtle flavor. It was so easy to make, and since my baking pans didn't have a high enough edge, I didn't cut the parchment to fit, so it kept the eggs from overflowing in the pan. I am looking forward to trying it with other ingredients, like crumbled sausage, or chopped up bacon, and any combination of chopped veggies."

Reviewed Jan. 1, 2014

"This is a great recipe! I tend to only make it around the holidays and did so this year. My family loves it...even the picky kids. Easy to manipulate to your own taste. I typically make this original version minus the green onions and then do a tex-mex style roll with taco-seasoned ground sausage, salsa, and Mexican style shredded cheese; then top with more salsa, if you like, and sour cream. Delish!"

Reviewed Sep. 8, 2013

"This recipe is deceiving. It looks hard but really comes out wonderful every time. I substitute spinach soufflé for the filling and sprinkle Swiss cheese on top. It is amazing"

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