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Ham Omelet Brunch Roll

 Ham Omelet Brunch Roll
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
10 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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,

2 of 2

Ham Omelet Brunch Roll (continued)

Nutritional Facts: 18 g fat (8 g saturated fat), 412 mg cholesterol, 487 mg sodium, 4 g carbohydrate, trace fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.