Start your morning with this impressive and incredibly tasty Breakfast Baked Omelet Roll, also known as a Ham & Cheese Roulade. This dish features fluffy, tender eggs filled with a savory combination of melted cheddar cheese and finely diced ham, all rolled up into a deliciously elegant roulade. It’s perfect for serving at brunch gatherings or as a make-ahead breakfast that can be easily sliced and enjoyed throughout the week. With a creamy, cheesy filling and a hint of chives for added flavor, this omelet roll is sure to become a favorite for anyone who loves a hearty, satisfying start to their day.
Ingredients:
- 4 oz cream cheese (softened, at room temperature)
- ¾ cup milk (whole milk or 2% milk)
- 2 tablespoons Dijon mustard
- 12 large eggs (at room temperature)
- ¼ teaspoon salt
- 2 ¼ cups cheddar cheese, shredded (divided into 3 portions: 1 cup, 1 cup, and ¼ cup)
- 2 cups of fully cooked ham, chopped into small pieces
- 1 tablespoon chives (optional, chopped)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan (or a baking sheet with sides) with parchment paper, and lightly grease the parchment paper to prevent sticking.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the softened cream cheese and milk until smooth and no lumps remain. Add the Dijon mustard, eggs, and salt. Whisk thoroughly until the mixture is well combined and slightly frothy.
- Add Cheese and Ham: Stir in 1 cup of shredded cheddar cheese and all the diced ham into the egg mixture, mixing until evenly distributed.
- Bake the Omelet Base: Pour the egg mixture into the prepared pan, spreading it out evenly. Place in the preheated oven and bake for 20-25 minutes, or until the eggs are firm and have a light golden hue on the surface. The center should not jiggle when the pan is shaken gently.
- Add the Cheese Layer: Remove the baked omelet from the oven and immediately sprinkle with the second cup of shredded cheddar cheese.
- Roll the Omelet: Using the parchment paper to help, gently lift one end of the omelet and begin to roll it up tightly, like a jelly roll. Roll slowly and evenly, peeling away the parchment paper as you go. Be careful, as the omelet will be hot. Once rolled, place the seam side down on the parchment to keep it intact.
- Top and Garnish: Sprinkle the top of the omelet roll with the remaining ¼ cup of shredded cheddar cheese and chopped chives, if using. Return the roll to the oven for an additional 3-5 minutes, just until the cheese on top is melted and bubbly.
- Slice and Serve: Remove the omelet roll from the oven and allow it to cool for a few minutes. Slice into rounds and serve warm. Enjoy with a side of fresh fruit or a light salad for a complete breakfast or brunch.
Conclusion:
This Cheesy Breakfast Baked Omelet Roll is not only visually impressive but also packed with flavor. The creamy texture of the eggs, combined with savory ham and melty cheddar cheese, makes every bite a delight. It’s a versatile dish that can be easily customized with your favorite fillings and toppings. Perfect for a family brunch or as a meal prep option, this omelet roll is sure to be a hit on any breakfast table.
Cheesy Breakfast Baked Omelet Roll with Ham & Chives
A fluffy baked omelet rolled with ham, cheddarcheese, and a hint of chives, perfect for a hearty breakfast or brunch.
Ingredients
- 4 oz cream cheese softened, at room temperature
- ¾ cup milk whole milk or 2% milk
- 2 tablespoons Dijon mustard
- 12 large eggs at room temperature
- ¼ teaspoon salt
- 2 ¼ cups cheddar cheese shredded (divided into 3 portions: 1 cup, 1 cup, and ¼ cup)
- 2 cups of fully cooked ham chopped into small pieces
- 1 tablespoon chives optional, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan (or a baking sheet with sides) with parchment paper, and lightly grease the parchment paper to prevent sticking.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the softened cream cheese and milk until smooth and no lumps remain. Add the Dijon mustard, eggs, and salt. Whisk thoroughly until the mixture is well combined and slightly frothy.
- Add Cheese and Ham: Stir in 1 cup of shredded cheddar cheese and all the diced ham into the egg mixture, mixing until evenly distributed.
- Bake the Omelet Base: Pour the egg mixture into the prepared pan, spreading it out evenly. Place in the preheated oven and bake for 20-25 minutes, or until the eggs are firm and have a light golden hue on the surface. The center should not jiggle when the pan is shaken gently.
- Add the Cheese Layer: Remove the baked omelet from the oven and immediately sprinkle with the second cup of shredded cheddar cheese.
- Roll the Omelet: Using the parchment paper to help, gently lift one end of the omelet and begin to roll it up tightly, like a jelly roll. Roll slowly and evenly, peeling away the parchment paper as you go. Be careful, as the omelet will be hot. Once rolled, place the seam side down on the parchment to keep it intact.
- Top and Garnish: Sprinkle the top of the omelet roll with the remaining ¼ cup of shredded cheddar cheese and chopped chives, if using. Return the roll to the oven for an additional 3-5 minutes, just until the cheese on top is melted and bubbly.
- Slice and Serve: Remove the omelet roll from the oven and allow it to cool for a few minutes. Slice into rounds and serve warm. Enjoy with a side of fresh fruit or a light salad for a complete breakfast or brunch.