Make this fun Denver omelet roll for your family’s breakfast. It’s a great way to make omelets for the whole family at once!
This post is sponsored by the Wisconsin Pork Association. As always, all opinions are honest and my own.
This Denver omelet roll looks fancy, but it is super easy to make. It’s loaded with eggs, ham, peppers and more then it is baked in a sheet pan.
Roll it into a spiral for a presentation worthy of guests. You will find yourself making it for all sorts of occasions, busy night dinners, Easter brunch and more!
A special occasion calls for a special breakfast. In our house, that often means omelets.
There is just something about fluffy eggs folded over and revealing fillings like ham, vegetables and cheese. You know it is going to be good!
The only problem is someone has to stand at the stove making all of those omelets. Whether it is for your family or for a larger group, that takes a bit of commitment and the cook is often missing other festivities.
Making the omelet in a sheet pan means the prep work only takes a few minutes. The cook can join everyone while it bakes.
But rather than just serve it in squares, this omelet is rolled into a spiral. So it keeps that special feeling and makes a striking appearance.
It is really super simple and a lot of fun to do. Just check out the video to see how it happens.
Tips for making your omelet roll
You will want to put a sheet of parchment paper between the eggs and your sheet pan. Spray the pan with cooking spray first then lay down your parchment paper, that will help keep it held down on the pan.
Now spray the parchment as well. You want to make sure the roll comes off super easily.
Add your favorite omelet fillings to the mix. This recipe is traditional with ham, peppers and onions, but you can add bits of crumbled bacon, some chopped spinach or whatever you would like.
Once the omelet is cooked and cheese is melted, you will want to work relatively quickly to make the roll. That is when the eggs will be the most flexible.
Use the parchment paper to help roll the eggs over itself. Release the paper from the eggs as you go and just gently guide it into a spiral, it should go without a fight.
Now put your roll on a platter and top with a little additional cheese and a diced tomato. Or toss on some cubes of ham for a peak of what’s inside.
Serve slices of your omelet roll with some crispy slices of bacon and fresh fruit for a perfect breakfast.
Store any leftover omelet roll in the refrigerator. It will hold for a few more days, just reheat it gently in the microwave for a quick meal later.
Almost all of our favorite breakfasts include pork in some way, whether it is ham, bacon or sausage. It just isn’t the same without some sort of tasty meat.
In addition to adding a good dose of protein to start your day, pork is a great source of vitamins and minerals. Pork is an excellent source of thiamin, selenium, protein, niacin, B6 and phosphorus. It is also a good source of riboflavin, zinc and potassium (pork.org).
Plus when you buy tasty pork products from the store you are supporting family farms in Wisconsin and throughout the United States. Those farmers are feeding their own families as well, so the pork you are eating is raised with passion and care.
You can read more about pork farmers’ commitment to sustainability and responsible farming at porkcares.org.
Tips for using leftover ham:
Having leftover ham on hand makes for quick and easy meals later. Slice or dice the ham and portion it out in amounts your family will eat later.
Place the portions in freezer safe containers and freeze them for up to two to three months (pork.org). Then pull out a container the night before and you are ready to make something tasty the next day.
Of course this omelet roll is a fabulous option. But if you want more inspiration, check out this tasty collection of recipes using leftover ham.
More fabulous sheet pan breakfast options:
For another great twist on a breakfast classic, try eggs benedict tarts. Eggs, ham and spinach are cooked on a flaky base and topped with hollandaise for a stunning brunch entrée.
Bake all of your breakfast favorites together in a fun and tasty sausage and waffle breakfast casserole. It’s a little sweet, a little savory and oh so good!
Make bacon, eggs and hash browns for the whole family at once with an easy sheet pan recipe. The oven does most of the work for you but you can take the credit when your family enjoys this tasty breakfast.
Did you make this recipe? Please leave a review in the recipe card below!
- 8 eggs
- 1 cup milk
- ⅓ cup flour
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 cup ham, finely diced
- ¼ cup onion, finely diced
- ¼ cup bell pepper, finely diced
- 2 cups shredded cheddar, divided
- 1 roma tomato, diced
- Preheat the oven to 350°F. Spray a half sheet pan with cooking spray, fit it with a sheet of parchment paper pressing it onto the sprayed pan to encourage it to stick to the pan. Then spray the sheet of parchment paper.
- Beat the eggs. Stir in the milk, flour, garlic, salt and pepper. Beat until combined with no lumps of flour. An immersion blender makes quick work of this if you have one.
- Pour egg mixture onto the pan. It’s ok if it doesn’t go all the way to the edges. Sprinkle with ham, bell pepper and onion.
- Bake 15 minutes or until the edges are set. Sprinkle with most of the cheese, leaving a little for garnish.
- Bake 2 more minutes or until the cheese is melted.
- Roll up the omelet like you would a swiss roll, using the parchment paper to help you roll the eggs. Peel off the parchment as you go.
- Place on platter, sprinkle with remaining cheese and diced tomato for garnish. Cut into slices and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.
Amount Per Serving: Calories: 333Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 303mgSodium: 713mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 24g
All nutritional information is estimated and will depend on the exact ingredients you use.
This recipe was adapted from one that my friend from Corn, Beans and Pigs shared a while ago. It quickly became a favorite at our house and this twist is how we enjoy it most.