This easy Baked Omelet Roll Recipe is one of my favorites to serve when we have company over the holidays. It’s a hearty, warm breakfast with a beautiful presentation, and it beats standing at the stove making individual omelets for each guest.
It only needs a couple of minutes of prep, so you can even serve it on busy weekdays. The oven does the work while you get ready to go!
This Baked Omelet Roll Serves a Crowd
When you have a large family, or you’ve got overnight guests, serving a hot breakfast can be a challenge. Sure, making pancakes from scratch is always an option, but what do you feed them the second morning?
That’s where this recipe comes in handy. You can even personalize the filling to suit everyone’s taste!
Perfect for Meal Prep
If you’re into meal prepping — fixing and refrigerating several days’ of meals at once — this Baked Omelet Roll is a great recipe to know. Tuck slices into your breakfast containers, add some fruit, and you’ve got breakfast for the week.
Mix it up a bit by using several different fillings (see the ideas below), then you can have a baked spinach and cheese omelet one morning, for example, and a mushroom and sausage one the next day.
Omelet Filling Ideas
There’s no reason to stick with plain cheese omelets. Here are some flavor combinations we’ve enjoyed.
- Tomatoes, diced avocado, and pepper jack cheese
- Cooked Italian sausage, sautéed green peppers and onions, and shredded mozzarella
- Steamed asparagus and freshly grated Parmesan
- Fresh diced tomatoes, spinach, and crumbled, cooked bacon
- Smoked salmon, diced green onions, and cream cheese
- Avocado, diced fresh red onion, and chopped tomatoes
- Sauteed kale and shredded cheddar
- Crumbled feta, sliced black olives, chopped red onion, and fresh spinach
- Thinly sliced leftover steak, chopped cherry tomatoes, and crumbled blue cheese
- Chopped fresh parsley, sliced beefsteak tomatoes, and freshly grated Parmesan
- Diced ham, sauteed green peppers and onions, and shredded cheddar
How to Make a Baked Omelet Roll
If you shy away from making omelets because they’re challenging to fold correctly, or because they always stick to the pan, you are going to love this recipe!
Step One: Add eggs, milk, and a bit of flour in a blender
Step Two: Pour it Onto a Lined Baking Sheet
Pour the mixture into a baking sheet lined with parchment paper and pop it into a 400°F (200°C / gas mark 6) oven for 12-15 minutes. Check after 10 minutes, in case your oven runs hot.
Once the center is set, the omelet is done.
Step Three: Add Your Fillings
Scatter your omelet fillings evenly over the pan the instant it’s out of the oven. I used fresh spinach, diced tomatoes, and shredded cheddar cheese but use whatever you prefer.
Just know that if you go with something that needs cooking — like mushrooms, sausage, or onions– you’ll want to saute them first.
Tip: Want to please everyone? Make parallel rows of different fillings!
Step Four: Use the Parchment to Roll the Omelet
Grab the edge of the parchment paper on the long side and gently roll the warm, filled omelet into thirds. Let it rest for a minute or two, so the heat melts the cheese, then slice and serve.
Step Five: Enjoy!
Easy Baked Omelet Roll
- 12 eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 cups fresh baby spinach leaves
- 1/2 cup diced fresh tomatoes
- 1 cup shredded cheese (I used cheddar)
- Preheat oven to 400°F / 200°C / gas mark 6 and line a rimmed baking sheet with parchment paper. Spray the paper lightly with cooking spray.
- In a blender, combine eggs, milk, flour, and salt. Blend until smooth then pour into the parchment-lined baking sheet. Bake for 12-15 minutes until center is set.
- Scatter the fillings over the entire surface of the baked omelet. Lift one long side of the parchment paper and use it to roll the omelet jelly roll-style. Let sit 1-2 minutes for the cheese to melt, then slice and serve.
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