Omelet Roll (Ham & Cheese Roulade Breakfast or Brunch)

🧂 Ingredients

• 4 oz cream cheese

  (softened, at room temperature - ½ an 8-ounce block)
• ¾ cup milk

  (whole milk or 2% milk)
• 2 tablespoon Dijon mustard
• 12 large eggs

  (at room temperature)
• ¼ teaspoon salt
• 2 ¼ cups cheddar cheese

  (shredded - divided into 3 portions of 1 cup, 1 cup, and ¼ cup)
• 2 cups ham

  (fully cooked, finely diced)
• 1 tablespoon chives

  (optional, chopped)

Instructions

• 1 Preheat your oven to 375°F (190°C) and line a 10x15 or 11x14 baking dish with
  parchment paper, leaving enough to hang over the sides as handles. Grease the
  paper and sides of your baking dish.
• 2 Mix the cream cheese until smooth then add the milk and Dijon mustard and whisk
  until well combined. Add the eggs and salt and whisk until smooth, well
  combined, and light.
• 3 Transfer the egg mixture into your prepared baking dish and bake at 375°F
  (190°C) for 30-35 minutes. The eggs should be puffy and set. Remove from the
  oven and lift from the pan onto a working surface.
• 4 Immediately add the first 1 cup portion of shredded cheddar cheese on top of the
  baked eggs. Add the diced ham then top it with the second 1 cup portion of
  shredded cheese.
• 5 Roll the egg and fillings starting on one end and working toward the opposite
  end, peeling back the parchment paper as you go. Place the rolled omelet onto
  the center of the peeled parchment paper and top with the remaining ¼ cup
  portion of shredded cheese.
• 6 Return the omelet roll to your oven and melt the cheese, about 4-5 minutes. Once
  done, sprinkle with chopped fresh chives and serve immediately.

Nutrition Info