Sausage and Cheese Omelet Roll with Broccoli and Mushrooms

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

My children cook with me every time I go into the kitchen. It's just how we do things here.

When I said we were having a broccoli omelet roll, both girls came running. Grace wanted to crack the eggs (I winced but let her), and Allie wants to help with anything.

Here's Allie, helping spread toppings on the eggs. She said over and over, Helping! Helping!

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The beauty of this recipe is that it is easy enough for kids to help with. They can't help with the bit after cooking (the pan and the omelet are much too hot to be safe), but all the mixing and toppings steps are so simple that even littles can help.

Check out these tips for cooking with kids if you're new to the joy of having little helpers.

How to Make a Sausage and Cheese Omelet Roll

1. Preheat the oven to 375.
2. 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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3. 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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4. 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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5. Add the toppings. Add the toppings you've chosen on top of the egg mixture. 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). You could use any veggies or crumbled or diced meats including bacon, sausage, onions, peppers, even hash browns. Don't add the cheese yet!
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6. Bake the eggs for 30 minutes.
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7. Top with cheese. As soon as the eggs come out of the oven, sprinkle them with shredded cheese.
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8. 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. Try to get the seam on the bottom so the roll stays rolled up as it cools.
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9. Let the omelet rest. Let the omelet roll stand for 10 to 15 minutes, til the cheese melts and the whole thing cools slightly.
10. Serve. Use a sharp knife to slice the egg roll and serve.
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You should also check out these other brunch recipes while you're here:

• Sun-dried Tomato, Basil, Bacon, and Feta Omelet
• Spicy Oven Baked Omelet
• Cheese & Green Chile Frittata
• Zucchini Sausage Egg Muffins
• Baked Apple Pecan Pancakes

Sausage Broccoli Mushroom Omelet Roll Recipe

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

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Gluten-free, Main Course, Main Dish

Cuisine American

Servings 6 slices

Ingredients

  

1x2x3x

• 4 ounces cream cheese (I use low fat or neufachel, and you'd never know the difference.)
• ¾ cup 1% milk
• 2 tablespoons flour (I used Gluten Free Mama's Almond Blend Flour, but you can use whatever all-purpose flour you like.)
• ¼ teaspoon salt
• 12 inch eggs whisked together in a large bowl
• 1 pound mild sausage cooked and drained
• 2 cups broccoli steamed and chopped
• 8 ounces mushrooms sliced and sautéed (I didn't sauté them for our first attempt, and they were too big and bulky and also made the finished egg a little watery on top. Sauté and drain them first.)
• 2 cups cheese shredded. We used a combination of cheddar and mozzarella.

Instructions

 

• Preheat the oven to 375.
• To soften the cream cheese, microwave it for 30 seconds in a glass bowl. When it's done, 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.
• Add the whisked eggs to the cream cheese mixture and whisk until well blended.
• 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.
• Add the sausage, broccoli, and mushrooms on top of the egg mixture. Don't add the cheese yet!
• Bake the eggs for about 30 minutes.
• As soon as the eggs come out of the oven, sprinkle them with shredded cheese.
• Next, 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. Try to get the seam on the bottom so the roll stays rolled up as it cools.
• Let the omelet roll stand for 10 to 15 minutes, til the cheese melts and the whole thing cools slightly. Use a sharp knife to slice the egg roll and serve.

Notes

You will need a jelly roll pan or a baking sheet with edges to make this omelet roll.

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