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Souffle Roll-Up

Total Time

Prep: 40 min. + chilling Bake: 1 hour


8 servings (about 2 cups parsley sauce and 1-1/4 cup mustard sauce)

Here's a "party pretty" omelet roll, topped with zesty mustard sauce, that offers make-ahead convenience on busy yuletide mornings. Best of all, I can be sure everyone's ham and eggs will be hot and ready at exactly the same time!
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  • 2 tablespoons all-purpose flour
  • 1/2 cup mayonnaise
  • 12 large eggs, separated
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups finely chopped fully cooked ham
  • 1 cup shredded Swiss cheese
  • 1/3 cup minced fresh parsley
  • 1/4 cup chopped green onions
  • 1/2 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1 cup mayonnaise
  • 2 tablespoons chopped green onion
  • 4 teaspoons prepared mustard


  1. Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth.
  2. In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes.
  3. In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan.
  4. Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight.
  5. In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving.
  6. To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.

Nutrition Facts

1 piece: 699 calories, 64g fat (21g saturated fat), 425mg cholesterol, 1023mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 21g protein.

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