I love this oven omelet roll. It is so easy and yet makes such a nice presentation. It is also a very economical breakfast to make for the holidays.
Growing up my mom always made a special breakfast on Thanksgiving and Christmas Day. She had many things to do in the kitchen, but she always took time to make breakfast special too. She would make us a fancy pancake recipe or something else a little different than our regular breakfast.
Over the years I have tried to do the same with my family. Many people ignore breakfast during the holidays. They just serve something easy and focus on the rest of the day. But serving something special for breakfast is a good way to start your holiday off. It is also a special tradition that you can do with your family.
This recipe is nice enough for a special holiday breakfast, but also easy enough that you could make it for any breakfast or even dinner.
Do you make breakfast special during the holidays?
Oven Omelet Roll
Oven omelet roll is a great weekend or holiday breakfast.
- 1 cup milk
- 1/4 cup cornstarch
- 10 large eggs
- 1 tablespoon Dijon mustard
- salt and ground pepper
- 3/4 cup cooked ham, sausage, or bacon
- 1 1/2 cups shredded cheddar
- Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
- In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.
- Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
- Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go.
- Slice and serve.
Amount Per Serving: Calories: 235Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 219mgSodium: 491mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 14g
Nutritional values are approximate and aren't always accurate.
Hey Sis… what size pan do you use for this? Had I seen this sooner, I would have made it tonight since I made breakfast for dinner 🙂
@Evie, Minor detail 🙂 thanks for noticing that. I use a jelly roll pan. I edited the post to add that. This would be good leftover reheated for K for breakfast or any other meal.
Looks yummy! In the ingredient list it says cornstarch but the recipe says flour. Which one?
@Amanda, I am sorry about that. I recently adapted this to make it gluten free and just typed in flour with out thinking. It is cornstarch. Again sorry and thanks for cathcing it. I fixed it.
Oooh, this looks so yummy! I’m wondering if this would take well to the addition of some veggies? Like some fresh spinach or bell peppers.
I was thinking the same thing. Since veggies give off liquid I think I am going to saute them in a frying pan and drain before adding. I thinkg they could simply be sprinkled on top like the meat and it would work just fine.
This sounds good & fun! I have a quick question. The ingredients call for cornstarch, but the directions say to mix the milk & “flour”. Is it OK to use either one, or is one better than the other? Thanks!
@Monica, I am sorry about the cornstarch flour thing. I recently changed this to be gluten free, and I just typed in flour in the directions by mistake. However you can use flour just increase it to 1/3 of a cup. I corrected it in the post. Thank you for letting me know about the mistake.
I might have to give that a try!
I found a recipe in a Southern Living Christmas book 10 years ago for a breakfast casserole. We have that same breakfast EVERY Christmas morning. Everyone comes to my house around 7am to see what Santa brought. Then we eat a huge breakfast.
This looks quite tasty and fairly easy as well! (In the ingredients it says cornstarch and the instructions say flour, which one is it?)
@Liz, Thanks for asking. I fixed the directions. It should be cornstarch but flour will work. Just use 1/3 of flour. I recently changed this to be GF and did not realize the mistake. Sorry.
Easy and yummy! Love this =D.
Hi! Love your site – been following a long time but this is my first comment. I am definitely going to make this for thanksgiving morning – it’s pretty easy. One question – do you use cornstarch or flour. the recipe says cornstarch but in the instructions you say flour? thanks!
@Jennifer, I use cornstarch. I am sorry for the mistakes in the directions. I adapted this to be GF and forgot to change it in the directions. You can use flour, just use 1/3 of a cup in place of cornstarch.
That looks wonderful, but just a little tricky to do! My family love breakfast pizza and it would not be Christmas morning without it–it’s really just a sausage, hashbrown,egg, and cheese casserole–but they LOVE it. Last year I added overnight French toast. There was a rebellion!
What a great recipe!! Can’t wait to try. Thanks for sharing.
This this great, I can’t wait to try this out. Thanks for sharing it.
I like this!
Lori (All That Splatters)
I’ve never seen an omelet roll before. Love the look of this and can’t wait to try it!!
Hi Lynn, Just dropping by to let you know I linked to this and the mint brownies in my Friday Favorites. ~Lanie
@Lanie, Thank you very much!
This is a wonderful idea. Thanks so much for sharing it with us. Have a wonderful holiday.
What a GREAT!!! idea. THANKS!!! for sharing.
I made this for Thanksgiving breakfast & my family was impressed! I used ham & it was delicious! I will definitely be making this again!
what a delicous recipe I think this would be great for easter morning thanks for recipe
That looks gorgeous! I need to try it.
Looks great, will try it next weekend. We also have a special breakfast on Christmas Day: eggs benedict and bucks fizz and it does make the whole day special starting that way (specially because is my hubby who is in charge of preparing it 🙂 )…Thanks for the great and delicious recipes.
I just made this tonight as a “test run” before making another in the morning for a Bible study breakfast. I still have a lot left over from tonight and want to bring it with the one I will be baking tomorrow. What would be the best way to reheat it in the morning. Should I cut it tonight or leave it whole and throw it in the oven to reheat? Thanks, this was really delicious!
You will want to be sure not to overcook it when reheating it. If you are going to warm it in the oven, I would leave it not sliced. If you reheat it in the microwave I would slice it first. I am glad that you enjoyed it!
this looks really good! have you tried this with egg beaters, 2% cheese, skim milk, that sort of thing? always dieting…
I think a low fat milk would work fine. Lower fat cheese might work, I have found that they don’t melt as well, but that may just be me. I really have not done much with egg beaters, so I really don’t know on that one. If you give it a try, I would love to hear how it is.
I just may try this durring the Holidays! Thank you for inspiring my kitchen.
Making it now!
My roll didn’t turn out nearly as nice as yours. Its probably partly because I didn’t grease the parchment enough. I sauteed some onions and peppers with the sausage for some added veggies. The taste was really good and the mustard gave it a nice touch.
I’ve made this a few times, and even though it’s tasted very good, it keeps splitting when I’ve tried to roll it! Any thoughts on why it might not be rolling well??
I have not had it split. Do you think you are over cooking it and it may be drying out some? And it does also need to be warm when you roll it. Sorry I can’t be of more help.
About how many servings do you get from this recipe? Thanks!
I would say 6-8 depending on what else you serve with it. I hope you enjoy it!
Michelle in Missouri
We farm and sell our grain to a large egg producer. For Christmas, they have us 60 dozen eggs. I have frozen lots of breakfasts, and am adding this to my freezer right now!