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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    10 servings


  • 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


  • Line a greased 15x10x1-in. baking pan with parchment; 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. 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.
Nutrition Facts
1 piece: 244 calories, 18g fat (8g saturated fat), 412mg cholesterol, 487mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 18g protein.

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