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Shaughnessy's Midnight Mass Rolled Omelet - Ham and Cheese Omelet Roll
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Recipe Information
Description:
So simple and delicious. Egg Omelet baked and rolled with Ham and Cheese for an excellent brunch or midnight breakfast!

Source:
S. Shaughnessy

Serves/Makes:6 or more

Ingredients
  • 4 oz (112 grm). cream cheese, softened
  • 3/4 cup (175 ml) milk
  • 2 tbsp (30 ml) all-purpose flour
  • 1/4 tsp (1 ml) salt
  • 12 eggs
  • 2 tbsp (30 ml) Dijon mustard
  • 2-1/4 cups (525 ml) shredded Swiss or cheddar cheese, divided
  • 2 cups (475 ml) finely chopped fully cooked ham
  • 1/2 cup (125 ml) thinly sliced green onions
Preparation
  • Line the bottom and sides of a greased 15x10-inch jelly roll 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 cream cheese mixture; mix well.
  • Pour into prepared pan.
  • Bake at 375 degrees (200 C.) for 30-35 minutes or until eggs are puffed and set.
  • Remove from oven.
  • Immediately spread with mustard and sprinkle with 1 cup (225 ml) of cheese.
  • Sprinkle with ham, onions and 1 cup (225 ml) of cheese.
  • Roll up from short sided 10 inch edge, not the long edge, peeling paper away while rolling.
  • Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted.
  • Slice and serve with buttered toast points.
Comments
A heavier full grained bread tastes remarkably good with this. Remember to serve strawberry or pineapple perserves. Orange Marmelade is good too.

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