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.