Name: Ham and Cheese Baked Omelette Roll
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 ounces cream cheese (low fat or neufachel is fine); ¾ cups milk; 2 tablespoons all-purpose flour (gluten-free baking mix works too); ¼ teaspoon salt; 12 eggs; 8 ounces ham (diced); 2 cups cheddar cheese (shredded); 2 tablespoons Dijon mustard

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This ham and cheese baked omelette recipe is the easiest way to use up leftover ham for a quick, high-protein breakfast or dinner! Made with diced ham, cheddar, and eggs, this baked ham and cheese omelet roll is keto, low-carb, gluten-free, and meal prep-friendly, making it ideal for Easter, Christmas, or Thanksgiving leftovers. Whether you need a healthy, easy breakfast idea or a simple main dish, this ham and egg bake is the solution. Pin this sheet pan recipe now to keep this quick and delicious breakfast hack handy!

two ham and cheese omelet rolls, one on top of the other

The first time we made this, I made it with my then 4-year-old, Grace. It was super fun for us to make together, and she ate every bite of her slice (a rarity in our world then and even now).

Still, all these years later, I make this recipe on the weekend (even though it's quick enough to make after work), and I cut it into slices to eat every day for breakfast. It's delicious as leftovers and reheats really well, so I just pull a slice out of the fridge and microwave it for 30 seconds to eat for a quick breakfast before I start work. It's a big meal prep win!

This recipe is based on an old Pampered Chef recipe.

What's the difference between an omelet and an omelette?

There really isn't one. Omelet is the English spelling, and omelette is the French spelling. There are some differences between an American omelet and a French omelette, which you can learn about in this post that's all about omelets and frittatas (that's another baked egg dish).

Why this is the best baked omelette roll

This recipe tastes amazing! It's better than a traditional omelet because there's more than just egg in the egg part. The cream cheese, milk, and flour make the eggs creamy, fluffy, and delicious!

This is a simple and easy recipe. A baked omelette roll is a simple recipe with only a few ingredients, so prep is very quick and easy. You can have this baked omelet in the oven in under 5 minutes.

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited.

This easy egg bake is the best comfort food. The simple ingredients pack a big punch in terms of flavor, and the eggs are a great source of protein.

This recipe is super versatile. No ham? Go meatless or use bacon or sausage instead. Don't love cheddar? Use gruyere, swiss, or pepper jack. Love asparagus? Throw some in! Want some heat? Sprinkle in some crushed red pepper flakes or a diced jalapeño. It's very easy to customize this simple cheesy egg bake.

This recipe is easy to serve. It doesn't get easier than a dump-and-go baked omelet, which makes this a perfect brunch for a busy mom or dad. You don't have to stand at the stove and make four omelets - do it once, roll it up, and cut a slice for everyone!

This recipe is a family favorite. Kids especially love the cheesy omelet. I can't explain it, but when you roll a food up, kids love the spiral shape.

This recipe is allergy-friendly and great for special diets. As written, this recipe is gluten-free (see the notes below), soy-free, and nut-free. It is very high protein which makes it great for vegetarian (leave out the ham, obviously), keto, low carb, and bariatric diets. As always, check the labels of your specific ingredients to ensure they fit your needs.

What you'll need to make a baked omelette roll

Equipment

Baking sheet - This needs to be a sheet pan with a rim around the edge to keep the liquid egg contained.
Parchment paper - You need parchment paper to roll the omelette at the end of the recipe. If you don't have parchment under the egg, you will have a sheet pan omelette and not an omelet roll.

Ingredients

See printable recipe card at the bottom of the page for measurements and nutritional information.

Cream cheese - I use low fat cream cheese or neufchâtel.
Milk - You can use any unflavored dairy or non-dairy milk.
Flour - I use all-purpose flour, but a cup-for-cup gluten-free baking mix works well, too.
Salt
Large Eggs - You'll need the whole eggs.
Diced ham - I love this omelet roll with ham and cheddar cheese, but you could use any meat or cooked vegetable.
Shredded cheddar cheese - I often use a combination of cheddar and mozzarella. Any shredded cheese will be delicious. My grocery store has started carrying shredded pepper jack which I like to mix in with cheddar for this baked omelette.
Dijon mustard - This might sound weird but it really punches the flavor up a notch. You won't taste mustard in the finished omelet.

How to Make a Ham and Cheese Baked Omelet Roll

Preheat the oven to 375ºF.
Prepare the milk and cheese sauce. To soften the cream cheese, microwave it for 30 seconds in a glass bowl. When it's soft enough, whisk it to give it a smoother consistency. Add the milk to the cream cheese a little at a time, whisking it in. When the cream cheese and milk are combined well, add in the flour and salt.
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Mix in the eggs. Whisk eggs in a medium bowl and add to the cream cheese mixture. Stir until well blended.
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Prepare to bake. Sprinkle some water on a baking sheet, and line it with a piece of parchment paper. The water will make the parchment paper stick to the pan instead of sliding around. Pour the egg mixture into the parchment paper and smoosh the paper around as necessary to fill the corners of the pan.
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Add the toppings. Add the toppings you've chosen on top of the egg mixture. I like 8 ounces of ham, cubed. Sometimes I add mushrooms, too. Often, I make half of it for the kids (that's the ham and cheese half at the top) and half of it for me (that's the half with veggies at the bottom - here's the recipe for that one). You could use any veggies or crumbled or diced meats including bacon, sausage, onions, peppers, even hashbrowns. Just don't add the cheese yet!
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Bake the eggs for 30 minutes.
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Top with cheese. As soon as the eggs come out of the oven, sprinkle them with shredded cheese.
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Roll up the omelet. The pan and the egg will be very, very hot (approximately 375 degrees), so you have to be careful not to burn yourself. Use the parchment paper to begin rolling it at the short end of the pan, and keep turning it over (peeling back the paper, of course), until you've rolled up the whole thing. Be so careful not to touch the pan or the egg. Both are really hot and will burn you rudely. Try to get the seam on the bottom so the roll stays rolled up as it cools.
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Let the omelet rest. Let the omelet roll stand for 10 to 15 minutes, til the cheese melts and the whole thing cools slightly.
Serve. Use a sharp knife to slice the egg roll and serve.
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Variations & substitutions

This baked omelette is so versatile. I've made in for the purposes of this recipe with just diced ham and cheddar cheese. I have a second recipe that's made with sausage, broccoli, and mushrooms. Really, you can use any cooked meat, any cooked vegetable, and any kind of cheese. Or make it vegetarian with just veggies and cheese. Or just use cheese and nothing else.

You can make this omelet roll gluten-free by using a cup-for-cup gluten-free baking mix in place of the all-purpose flour. It will taste exactly the same.

If I've used green chili peppers or jalapeño peppers in the eggs, I like to serve the baked omelette slices with salsa, sour cream, and fresh cilantro.

You can sprinkle the finished omelet roll with chives, parsley, or other fresh herbs.

Storage

You can store leftovers in the refrigerator. If you haven't yet sliced the omelet roll, leave it whole, wrap the room temperature omelet roll with plastic wrap, and keep it in the fridge for up to five days. If it's already sliced, you can place the slices in an airtight container and store them in the fridge.

To reheat the baked omelet roll, you can microwave individual slices.

I have never frozen my omelet roll, but I think you probably could. Wrap it tightly in plastic wrap and then aluminum foil, and store it in the freezer for up to a month. To serve, transfer the omelette to the fridge overnight to thaw and then heat slices in the microwave.