Sometimes I get so bored with breakfast. Bacon and eggs–cereal–bacon and eggs–cereal! Every now and then I’ll throw in some oatmeal or French toast sticks. Some things just take more time than I am willing to commit to on a weekday morning. Often experimentation happens on the weekends. This, of course, disrupts everyone’s favorites–Pancakes on Saturdays, Orange Rolls on Sunday. See why I am bored!?
The other day I remembered a great Pampered Chef recipe I have not made in YEARS! I thought I would spring it on my crew.
Ham & Cheese Omelet Roll
Let me say this up front…This recipe requires a jelly-roll type pan. You need to have a fairly deep one, so the egg doesn’t pour over the edge. You will also need parchment paper. DO NOT skip the parchment paper. You will be sad.
4 ounces cream cheese, softened
¾ cup milk
2 tablespoons flour
¼ teaspoon salt
8 ounces finely chopped ham (1 ½ cups)
6 ounces cheddar or Swiss cheese shredded (1 ½ cups)
¼ cup green onions thinly sliced (optional)
2 tablespoons Dijon mustard (optional)
Preheat oven to 375. Whisk cream cheese and milk in a small bowl until smooth (add milk slowly so it doesn’t splash everywhere). Add flour and salt; whisk to combine.
Gently whisk the eggs until blended-12 eggs! I know! Add the cream cheese mixture and mix well.
Cut an 18-inch long piece of parchment paper. Press it into the bottom and up the sides of your pan. I kind of creased the corners to make sure the egg didn’t find it’s way under the paper.
Pour the egg mixture into the pan. Say a prayer as you carry your sloshy pan across the room to the oven. Bake 30-33 minutes until puffy and golden.
When you take your eggs out the oven they will be all puffy. You will think,” How am I supposed to get the ham and stuff in there?!”
Don’t worry. It will deflate a bit.
At this point, you spread the mustard on there, if you want. I kind of wish I had not put it on mine. My kids don’t really like mustard. I only used half of what was called for in the recipe. I thought maybe they would not notice–HA! I have smart kids. Next time, I will leave the mustard out completely.
Sprinkle half of the cheese onto the eggs.
Top with ham and green onions, if you want them. I knew my family would balk at onions! I suppose you could add mushrooms or peppers or whatever you like.
Sprinkle with remaining cheese.
Starting at the short end of the pan, start rolling the eggs in a jelly-roll fashion. Use the paper to help you along. Beware! Everything is still HOT!
Once I got my roll going, I was able to use the paper more to help with the process.
Place your lovely egg roll on a cutting board or serving plate. I had to add a little extra cheese on the top. It’s cheese! The egg is still hot at this point, so the cheese will melt on its own. If I were taking this somewhere, I would have put the onions on top for an extra fancy look.
The Omelet Roll really slices nicely. This is a great recipe for brunches, showers, holidays or any days–as long as I leave out the mustard!
Peggy Bayer is a stay-at-home mom who experiments on her family with new recipes. She enjoys spending time with her family, fun food, and crafts that she can finish in a day. She also spends a lot of her time singing with her Sweet Adelines group, Top of the Rock Chorus. Check out her blog Pork Chop Tuesday.