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.
2tablespoonsflourgluten-free flour works well, too
2cupsCheddar cheeseshredded, we used a combination of cheddar and mozzarella
Preheat your 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 a little at a time, whisking it into the cream cheese. When it's combined well, add in the flour and salt.
Crack 12 eggs into a large bowl and whisk them together. Add 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.
Add the toppings you've chosen on top of the egg mixture. I like 8 ounces of ham, cubed. Sometimes I add mushrooms, too. You could put on veggies or crumbled or diced meats. Don't add the cheese yet!
Bake the eggs for 30 minutes.
As soon as they come out of the oven, spread the mustard over the top and sprinkle it with shredded cheese.
Next, roll up the omelet. It will still be very, very hot, 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), til you've rolled up the whole thing.
Let the whole thing stand for 10 to 15 minutes, til the cheese melts and the cools slightly. Use a sharp knife to slice the egg roll and serve.
You will need a jelly roll pan or a baking sheet with edges to make this omelet roll.