Best 6 Ham Cheese Omelet Roll Recipes

HAM 'N' CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

BAKED HAM AND CHEESE OMELET ROLL

Steps:

• Preheat oven to 450 degrees.
• Beat eggs and milk until fluffy.
• Add flour, salt and pepper and beat or whisk until smooth.
• Pour into a buttered or greased 9 x 13 baking dish or pan.
• Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!).
• Sprinkle with chopped ham or lay slices of ham evenly on top.
• Sprinkle with cheese.
• Bake for about 5 minutes more or until cheese is melted.
• Starting at short side, roll up omelet while still in pan.
• Place seam side down on serving dish.
• Cut into slices.

HAM AND CHEESE OMELET ROLL

Steps:

• In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 450° until eggs are set, 7-9 minutes. Sprinkle with ham and 1/2 cup cheese. Bake 3-5 minutes longer or until cheese is melted. , Loosen edges of omelet from baking dish with a knife. Using two small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle bacon and remaining cheese over omelet roll. Bake until cheese is melted, 3-4 minutes.

HAM AND CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside.
• In a small mixing bowl, beat cream cheese and milk until smooth.
• Add flour and salt; mix until combined.
• In a large mixing bowl, beat the eggs until blended.
• Add the cream cheese mixture; mix well and pour into prepared pan.
• Bake at 375°F oven for 30-35 minutes or until eggs or puffed and set.
• Remove from oven.
• Immediately spread with mustard and sprinkle with 1 cup of cheese.
• Sprinkle with ham, onions and 1 more cup of cheese.
• Roll up the omelet from a short side.
• Peeling parchment paper away while rolling, sprinkle top of roll with remaining cheese and bake 3 to 4 minutes longer, or until cheese is melted.

BAKED HAM & CHEESE OMELET ROLL

Steps:

• 1. Line the bottom and sides of a greased 9 x 13 baking dish with parchment paper; grease the paper and set aside.
• 2. In a small bowl, beat cream cheese and slowly add milk until smooth. Add flour and salt; mix until combined.
• 3. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375° for 20-25 minutes or until eggs are puffed and set.
• 4. Remove from the oven and use parchment paper to remove egg from the pan. Immediately spread with mustard and sprinkle with 1/2 cup cheese. Sprinkle with ham, onions and 1/2 cup cheese.
• 5. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; place roll in pan and bake 3-4 minutes longer or until cheese is melted.
• 6. Place the omelet on a plate and slice into 6 pieces.

HAM & CHEESE OMELET ROLL

Steps:

• 1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and milk; whisk until smooth using Stainless Whisk. Add flour and salt; whisk to combine. 2. In Classic Batter Bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well. 3. Cut an 18-inch long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom of Bar Pan. Bake 30-33 minutes or until omelet is puffy and golden. 4. Meanwhile, finely chop ham using Food Chopper. Shred cheese using Rotary Grater. Thinly slice green onions with Chef's Knife. 5. Remove omelet from oven; immediately spread with Dijon mustard using Skinny Scraper. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onions, if desired. Let stand 5 minutes to allow cheese to melt. Slice roll diagonaly into wedges using Bread Knife. Yield: 8 servings of Nutrients per serving: Calories 300, Fat 20 g, Sodium 760 mg, Dietary Fiber 0g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: When adding milk to softened cream cheese, add it very gradually while whisking with the Stainless Whisk to keep the mixture smooth and free of lumps. Lifting up on Parchment Paper will help make the baked omelet roll up. Be sure to remove the paper as you are rolling.