Ham Omelet Brunch Roll Recipe

5 1 1
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Ham Omelet Brunch Roll Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 18 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1/2 cup cream cheese, softened
  • 1 cup 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 15x10x1-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.
Originally published as New Year's Kick-Off Omelet in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p33

Nutritional Facts

1 piece: 244 calories, 18g fat (8g saturated fat), 412mg cholesterol, 487mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 18g protein.

  • 18 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1/2 cup cream cheese, softened
  • 1 cup 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
  1. Line a greased 15x10x1-in. baking pan with parchment paper; grease the paper and set aside.
  2. 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.
  3. 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.
Originally published as New Year's Kick-Off Omelet in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p33

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debutante501 User ID: 6948301 183797
Reviewed Dec. 1, 2014

"This is soooo easy and delicious! And has a WOW factor on the brunch table. Based on a previous recipe from Taste of Home, I added a tbsp. mustard & spread over cooked eggs before adding omelet ingredients. I also sauteed the veggie ingredients a bit, sprinkled some cheese on top after rolling and returned to oven for about 5 min for cheese to melt. Let stand for about 5 min before slicing. It tastes good even a little cool. You can add other meats or none at all."

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