Ham and Cheese Omelet Roll

Welcome to Mommy's Menu--home of the customizable make ahead breakfasts!  I've had a ton of fun toying around with breakfast foods.  There are so many different ways to make breakfast nutritious and easy.

This is so easy to put together and the eggs turn out light, fluffy and delicious.  Anything you put in an omelet, you can put in this roll.  Sauteed green peppers and onions, sauteed mushrooms, cooked asparagus, crumbled bacon, seeded, diced tomatoes, the list is endless.  Just don't use more than about 1 1/2 - 2 cups of filling (not including the cheese) and you'll be just fine.  Again, this picture is the vanilla version I made for my onion and green pepper hating children.

Ham and Cheese Omelet Roll
Makes about 12 slices


4 oz. softened cream cheese
3/4 cup milk
2 Tbs. flour
1/4 tsp. kosher salt (just a pinch of table salt)
12 eggs
2 Tbs. Dijon mustard (Don't leave this out, its delicious)
2 cups shredded cheddar cheese, divided
2 cups finely chopped, fully cooked ham (I used a good quality lunch meat, but leftover ham would be even better.  You can also substitute 2 cups of your favorite omelet fillings)

Line the bottom of a greased 15 x 10 baking sheet with parchment paper.  Grease the paper and set aside.

 In a bowl, beat the cream cheese and slowly add the milk until smooth.  Add the flour and salt and mix until  combined.

In a large bowl, beat the eggs until the mixture is homogeneous.  Add the cream cheese mixture and mix well.  Pour into your prepared pan.

Bake at 375° for 20-25 minutes or until the eggs are puff and set and golden on the edges.

Remove from the oven and use the parchment paper to remove the egg from the pan.  Immediately spread with mustard and sprinkle with 1 cup of cheese.  Sprinkle with ham or other toppings and remaining cup of cheese.  Roll up from the short side, peeling the parchment paper away while rolling.  Place the roll back on the baking sheet and put back in the oven for about 5 minutes to melt the cheese.

To freeze:  Allow the roll to cool completely before slicing.  Slice into 12 pieces and lay them flat on a greased baking sheet.  Freeze.  When frozen, transfer to a freezer bag.  To reheat, cook in the microwave for 1-1 1/2 minutes or until hot and the cheese is melted.

Source:  A family recipe