This Pampered Chef omelet roll up is baked in the oven and rolled up with cheese and ham. Gluten free, low carb, paleo, keto, and healthy. Simple and easy, a cheap and delicious meal for families. Breakfast, brunch, lunch, or dinner, this is a great alternative to a breakfast casserole.

I really wanted to call this an egg roll, but that has a whole different connotation, doesn't it?

But it is a rolled up egg, so egg roll fits.

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.

This recipe is based on an old Pampered Chef recipe.

What you'll need to make a ham and cheese omelet roll

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

Cream cheese - I use low fat or neufchâtel.
Milk - You can use any unflavored dairy or non-dairy milk.
Flour - I use all purpose flour but complete gluten-free flour blends work well too.
Salt
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 vegetable.
Shredded cheddar cheese - I often use a combination of cheddar and mozzarella. Any shredded cheese will be delicious.
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 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 the eggs in a medium bowl and add to the cream cheese mixture. Whisk until well blended.
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Prepare to bake. Sprinkle some water on a jelly roll pan, 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 Joe and 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 one 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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