Meat Lover's Omelet Roll Recipe

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Meat Lover's Omelet Roll Recipe
Meat Lover's Omelet Roll Recipe photo by Taste of Home
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Meat Lover's Omelet Roll Recipe

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5 1 1
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This is our favorite breakfast to prepare for company. When I make it for just my husband and myself, we get to enjoy the luscious leftovers!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 15 min.

Ingredients

  • 1 cup mayonnaise, divided
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons plus 1/4 cup finely chopped onion, divided
  • 2 tablespoons all-purpose flour
  • 12 eggs, separated
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 2 teaspoons canola oil
  • 1 cup cubed fully cooked ham
  • 3/4 cup cooked pork sausage, drained and crumbled
  • 8 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded Swiss cheese

Directions

For mustard sauce, in a small bowl, combine 1/2 cup mayonnaise, mustard, horseradish and 1-1/2 teaspoons onion until blended. Refrigerate until serving. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large saucepan, combine flour and remaining mayonnaise until smooth. In a large bowl, whisk egg yolks until thickened. Add the milk, salt and pepper; whisk into flour mixture. Cook over medium-low heat for 6-7 minutes or until slightly thickened. Remove from the heat. Cool for 15 minutes.
In a large bowl, beat egg whites until stiff peaks form. Gradually fold into egg yolk mixture. Spread into prepared pan. Bake at 425° for 12-15 minutes or until golden brown.
Meanwhile, in a large skillet, saute celery and remaining onion in oil until crisp-tender. Add the ham, sausage and bacon; heat through and keep warm.
Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Sprinkle cheese over omelet to within 1 in. of edges. Top with meat mixture. Roll up from a short side. Transfer to a serving platter, seam side down. Cut with a serrated knife. Serve with mustard sauce. Yield: 8 servings.
Originally published as Meat Lover's Omelet Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p172

Nutritional Facts

1 slice: 506 calories, 43g fat (11g saturated fat), 370mg cholesterol, 904mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 23g protein.

  • 1 cup mayonnaise, divided
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons plus 1/4 cup finely chopped onion, divided
  • 2 tablespoons all-purpose flour
  • 12 eggs, separated
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup finely chopped celery
  • 2 teaspoons canola oil
  • 1 cup cubed fully cooked ham
  • 3/4 cup cooked pork sausage, drained and crumbled
  • 8 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded Swiss cheese
  1. For mustard sauce, in a small bowl, combine 1/2 cup mayonnaise, mustard, horseradish and 1-1/2 teaspoons onion until blended. Refrigerate until serving. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a large saucepan, combine flour and remaining mayonnaise until smooth. In a large bowl, whisk egg yolks until thickened. Add the milk, salt and pepper; whisk into flour mixture. Cook over medium-low heat for 6-7 minutes or until slightly thickened. Remove from the heat. Cool for 15 minutes.
  3. In a large bowl, beat egg whites until stiff peaks form. Gradually fold into egg yolk mixture. Spread into prepared pan. Bake at 425° for 12-15 minutes or until golden brown.
  4. Meanwhile, in a large skillet, saute celery and remaining onion in oil until crisp-tender. Add the ham, sausage and bacon; heat through and keep warm.
  5. Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Sprinkle cheese over omelet to within 1 in. of edges. Top with meat mixture. Roll up from a short side. Transfer to a serving platter, seam side down. Cut with a serrated knife. Serve with mustard sauce. Yield: 8 servings.
Originally published as Meat Lover's Omelet Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p172

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berkey4844 User ID: 1500440 71055
Reviewed Mar. 24, 2011

"What a wonderful recipe! I was amazed how easy this was to make. I modified the recipe slightly and only used sausage, green pepper onion and cheddar cheese. It was absolutely delicious and looked beautiful! I am planning on making this for Easter Brunch this year!"

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