Baked Ham and Cheese Omelet Roll

By Addie

"This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier. Feel free to add or subtract to suit your tastes (bacon, sausage, onions, peppers, etc.)"

Ingredients

• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked ham, chopped or 9 slices of any deli ham
• 1 cup shredded sharp cheddar cheese

Preparation

Step 1

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.
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REVIEWS: (157)


This was really great. It was a nice and quick way to serve hot eggs to a large group for brunch. I used parchment paper to line the baking tray to make it easier to roll. Also, I would suggest adding milk to the flour first, and then adding the eggs to avoid lumpy flour balls in the final mixture. Thanks!

ACK! This was SO nummy! Not to mention super easy to make. It took me about 15 minutes total, and I had a great breakfast to serve my family at the last minute. Great flavor. I do highly suggest keeping an eye on the eggs though. I set my timer for 15 minutes, and when I looked in after 14, they were already set and really puffy. Despite that, it still worked wonderfully. Thanks a mil for sharing this one. Two thumbs up!

Absolutely delicious! I didnt use the ham as we had Bergys Peppered Breakfast Bacon Peppered Breakfast Bacon with it instead. It was light and fluffy and easy to roll. Thanks for posting.

My husband and I really loved this! I added red pepper, onion and mushrooms and used Egg Beaters instead of regular eggs. My only problem was that they stuck to the pan a little bit (I sprayed it with Pam cooking spray first so I don't know why they stuck) so instead of rolling it, we just cut it in squares and served it that way. So much easier than standing at the stove making omelets. We'll be using your method from now on. Thanks!

Very good and very easy! I substituted bacon, precooking about 8-10 slices in the microwave. I did have a bit of trouble rolling the roll but 2 spatuala's helped me along with the rolling, lol. It reheated nicely, as well. I would probably add some more cheddar next time and top the roll with more cheddar upon reheating. I made this mostly for DH who does not care for the mushroom, pepper and onion combo but next time I will add these ingredients, for myself! Great recipe!

Cooking eggs this way is a great idea and makes for a nice presentation. Eggs puffed up like a souffle which surprised me a bit, but it's not a problem to roll it up. Next time I'll try adding sauteed bell pepper & onion and cover with salsa.

This was as delicious and easy as the other reviewers promised. For those who'd like some guidance on amounts of the suggested add-ins, here's what I used, and it was perfect. I followed the directions for the egg mixture exactly, and they baked up in 12 minutes. I used 1 cup ham from a spiral-cut ham, chopped into small dice, 1 cup mild grated cheddar, 5 slices bacon, crisped in the microwave, then crumbled. I sauteed in a little butter: 1/2 med-large sweet onion (about 1/2 cup, chopped), 1/2 cup bell pepper, chopped (I used some red and some green). All were sprinkled on after the eggs set, in this order; sauteed onions and peppers, ham, bacon, cheese. I also, as others suggested, sprinkled more grated cheese over the finished roll, placed it back in the oven till it melted. Beautiful!

This recipe was so quick and easy, it was hard to not give it five stars. I made this so many times, but keep on forgetting to rate it. ::blush:: The texture of the omelet was great, and it tasted great. The only change i would make is decrease the salt a little bit, family complained about it being a little salty. Other than that, they loved it! A total time saver. I also baked this in a pie dish, which took about 7-10 minutes extra. The side of the omelet raised up, so it was perfect "pocket" for all the cheese and sauage that I put on top. Thank you Karen!

Very easy to make. I either didn't read or forgot previous rating comments to watch the eggs during the initial 15 minutes -- this was too long and my eggs ended up overcooked. I also had difficulty rolling the eggs, and agree with previous comments that it's just as nice to cut into squares and serve. Will add additional toppings when make in the future -- this is a good basic recipe.

I can't believe I never rated this recipe! I made this forever ago and loved it. It just looks so pretty and different from the usual boring eggs but is even easier to make. Be careful not to use too much filling or it will overflow when you roll it.

This is incredibly easy and has a wonderful flavor and presentation. Tonight, I was looking for a simple meal after a long day. This was perfect. I added crumbled bacon between the ham and cheese layers. It provided great flavor. Hubby wants me to add sauteed onions and peppers next time. I served this with toasted English muffins and a simple fruit salad...breakfast for dinner...what could be easier. LOL I can't wait to serve this when I have overnight guests.

Made it 3 times in 2 weeks! The fam loves it! Definate keeper for me!

Thank you so much for taking the guesswork out of making a filling for some ham/sausage egg and cheese bagels for me! I used this last night to make up some ham, egg, and cheese bagels and it was perfect this morning for breakfast! It freezes fairly well too! I just cut mine into individual portions, wrapped in foil, and tossed in a ziploc freezer bag to be put into the freezer, worked pretty good so far! Thanks!

This was very good and so easy. I sprayed pan and lined with parchment paper, also sprayed with Pam and used the paper to roll up the omelet. I sauted ham, onions and red pepper and added with the cheese the last 5 minutes. This is a keeper - so easy to use whatever meat and veggies you have on hand. Thanks for sharing.

My boys and I really enjoyed this tonight! DH wasn't really into it, but I kind of expected that. One thing to note- do not substitute Whole Wheat Flour. It doesn't seriously affect the taste, but it really really doesn't look right. It separated out and formed a brown layer on either side of the egg that was just not appetizing.

Incredibly good and easy. I used 1/8 t baking powder (saw this in another recipe) sauteed green onions & mushrooms as well as ham and cheese. YUM! It puffed up beautifully. I did have a problem with the omelet sticking to the glass baking dish. Next time I will use butter & nonstick spray. Thanks for an easy super yummy dinner!

I was shocked at how good this turned out. I made two rolls, one as the recipe states and one with mushrooms, onions, peppers, ham and cheese. EXCELLENT. The picky eaters loved it, too! Just be careful when adding ingredients that you don't have too much or it makes it hard to roll up. I recommend using a glass casserole dish. I had to use a metal dish for one of the rolls and it was more tricky in the roll up process.

This is as easy as it says, and pretty tasty. However, you really need to keep an eye on it to make sure you don't overcook it before adding your ham and cheese. For me, 15 minutes would have been too long. I will be trying this again.

Fantastic. Easy and Yummy. I used deli meat, so it was even quicker. I did find mine cooked in only 12 minutes, but that could just be my new oven? Thanks for a great recipe!

This is one of those recipies that I will go back to again and again. Not only did my familly love this - my grandchildren were visiting and they pigged out on it. That's saying something for this recipe - those children tend to live on air! Thank-you so much.

My husband's new favorite breakfast! Wonderfully light & fluffy, great with just about any filling... Definiately a keeper!

Oh thank you, thank you, thank you! This saves me soo much time when i'm feeding so many mouths. The only change I made was to add more cheese, I'm a big fan.

This, I have to say, was the best baked egg dish I have had in a while. I loved how the eggs poofed up at the end! I made it with italian sausage (didn't have any breakfast sausage) and chedder jack cheese. It tasted wonderful. Also I didn't roll it, I left it as is in the pan and cut it into squares. My family loved it and it was super easy and fast to make. I mixed some of the cheese into the egg mixture and also sprinkled some on top. I believe I used approx. 1.5 cups. Thanks for a great recipe! Next time I might add mushrooms, green peppers and onion.

Oh this was so good! I made it the first time exactly as specified. This morning I made it for the men's meeting at our church, they trays, of it with varied ingredients in each. The only thing I did difrently this time, was I thickly buttered the pan, and sprinkled the top with cheese after rolling and put it under the broiler for a few "seconds" to melt the cheese. Everyone complimanted me over and over. Thanks fo a super recipe!

Made it for my hubby and he loved it. I used chicken instead of ham and lowfat cheese slices. Trying to keep him trim ;)

Very good base recipe. Just needed a bit more kick for my family's tastes. I would make it again but next time would put some green pepper or cayenne pepper to it.

This tastes fantastic!

Wow -- this was so easy to make as a brunch for a group. I made two pans of it, and the only change I made was to saute some onions and sprinkle them on the eggs when I added my diced ham and cheese. I had difficulty rolling it up into a neat log shape -- it tore in several places -- but I think it might have been because I just sprayed the pans with Pam. Next time I will be sure to use a generous coating of butter in the pans! Thanks for this recipe -- it was delicious!

Wow, loved this! Am so glad I decided to try this great gem. We made it our own by adding some green chilies, prosciutto, and sweet onion (minced) - slightly cooked these items on the stove top until soft. Followed the recipe except kept the oven temp to 375 degrees, since (I easily) halved the egg/milk/flour amount. Based on other reviews~also Pam sprayed baking sheet, used parchment and slightly sprayed this too, and it was easy as peezy to roll up and serve. Topped with a bit of LF sour cream, a bit more cheddar cheese, and cilantro. Perfect on this Sunday morn!

I cook this @ 350 instead of 450. Could be my oven, but I prefer it not to be crispy. Otherwise great dish, use with ham or bacon.

This turned out really good and fluffy! I'm not sure that I'll be baking this again, I will probally just use this recipe for a skillet omelet with a lid, that just seems so much easier for me. We really liked the flavor and texture! Thanks for posting!

Hubby and I loved this! I made it for dinner and added green pepper and onion. When served, it was pretty enough for company. This recipe is a keeper!

Wonderful! I've been trying some new stuff for breakfast and this has been the best by far!

GREAT way to feed everyone at the same time instead of fixing one omelet at a time. I had some problems "rolling" the egg mixture after it was cooked though. We used American cheese slices instead of shredded cheese. We liked how the cheese gave it a "creamier" texture. Will make again, thank you!

What a fabulously easy way to make omelets! We used different "fillings" but made the omelets as stated. So glad I found this!

This was just okay for us. Nothing wrong with it, just not fabulous. I think I'll stick to my regular recipe. Thanks.

This is outstanding and is often repeated in our house. It feeds our family of 5 (3 young children) and they ask for it again, and again, and again. You can add so many different combinations of meats and vegetables and it comes out great. Put some muffins with it and you are ready for a wonderful family breakfast.

This is one of those Slap The Forehead dishes and you wonder why you never thought of doing this before! I had some trouble with the flour leaving little globules in the egg mixture so I just strained it through a fine sieve. I topped mine with pre-cooked ground sausage, red peppers and grated cheese. The leftovers were sliced and put in baggies and eaten through the week. This one is definitely going in the "Keeper" file! Thanks for an awesome recipe!