Baked Omelette Roll-Up

5 from 6 votes
23 Comments

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This Baked Omelette Roll-Up is the easiest, foolproof omelet you will ever make. It is the perfect breakfast or brunch for the entire family.

Omelette Roll Ups topped with sour cream and tomatoes on a white plate.
Featured with this recipe
  1. Baked Omelette Roll-Up Ingredients
  2. How to Make Baked Omelettes
  3. Great Omelette Toppings
  4. Frequently Asked Questions
  5. More Delicious Breakfast Foods
  6. Baked Omelette Roll-Up Recipe

These homemade baked omelet roll-ups are so much easier to make compared to using the stovetop and the taste is every bit as good! If you are anything like me, you are going to LOVE this method! The egg literally slides right off the pan and rolls up so beautifully.

I don’t know about you but I struggle with making an omelet look good, it always breaks on me or sticks to the pan. It is always an issue of them being difficult to feed several people because you can only cook them up one at a time when using a pan. This omelette recipe is one that you and your family will love and use over and over again!

Baked Omelette Roll-Up Ingredients

Breakfast is made easy with these baked omelette roll-up ingredients. Each ingredient is a pantry staple and so easy to bake in a casserole dish. These are basic ingredients that will take your omelette to the next level!

  • Milk – Pour milk into the omelet mixture to add a creamy texture.
  • Flour – This will add texture and thickness to your omelette.
  • Eggs – The main ingredient and star of the breakfast! Eggs are needed to make the texture, combine, and base flavor of the omelet.
  • Salt and pepper – Just a pinch to balance out the flavors!
  • Shredded cheddar cheese – Shredded cheese will allow the cheese to melt evenly and properly overtop the egg omelet. Choose your favorite type of cheese.

How to Make Baked Omelettes

These pantry staple ingredients are perfect to make a homemade breakfast in a matter of minutes. In a large bowl whisk together the egg mixture and pour it into a baking dish. Add toppings and enjoy your favorite omelets together as a family!

  1. Combine – In a medium size, bowl beat together the milk and flour. Add the eggs, salt, and pepper and beat until it is well blended. Pour the egg mix into a 9×13 glass pan lined with cooking spray.
  2. Bake in oven – Bake for about 6 to 7 minutes, the layer of the egg should be fully cooked, with no runny spots.
  3. Toppings – Top the egg with cheese and your favorite omelet toppings, for ours we did bacon and tomatoes. Return to oven for one minute, or until cheese melts.
  4. Roll – Remove from the oven and use a rubber spatula to loosen up the sides. You can roll it from either the long end or short end, depending on how big of the rolls you want.
  5. Serve – Roll up and slice into individual servings. If desired, top with sour cream and salsa.

Great Omelette Toppings

Naturally, you can add whatever you like to these omelet roll-ups, just like you would to a regular omelet. Here are just a few suggestions that we love. Feel free to share your favorite combinations in the comments.

  • Protein – Ham, bacon, sausage, or turkey are all great meat ideas to add to the omelet. Cook them prior to adding them to the egg mixture.
  • Greens – Avocado, spinach, and fresh herbs are always healthy and beneficial for flavor.
  • Vegetables – Chop and slice green bell peppers, red bell pepper, onions, mushrooms, or potatoes.
  • Cheese – Make it spicy with cheddar jack cheese, a Mexican blend, or bold with sharp cheddar cheese. Make sure your cheese is hand-shredded or store-bought shredded cheese.
  • Spicy – Add some spice with hot sauce or sriracha sauce over top of the omelet.
  • Fruit – Cherry tomatoes are always a favorite in omelets. They are simple to slice or cut in half to add to the mixture.

“I just made this tonight. I mixed the veggies in rather than placing them on top because I like them a little soft. It turned out perfect. My family loved it and I was extra happy that the hardest part of dinner was cutting the veggies up. Thank you so much!”

-Lisa

Frequently Asked Questions

What is a frittata versus an omelet?

A frittata is filled with vegetables and protein inside the center of the frittata whereas an omelet is folded over in the center with the vegetables and protein.

Do you add milk or water to an omelette?

Depending on the recipe instructions but it depends on the use of milk versus water. Milk doesn’t;t always blend well with eggs and can make it watery. Water will help blend and keep the omelet rise and becoming high when baked.

Can you freeze-baked omelets?

Yes! Cook the omelet and let it cool. Once it is cooled to room temperature cut them and roll them up to add to an airtight container or freezer bag. Individually wrap each baked omelet before storing.

READ NEXT: 33+ Breakfast Ideas

More Delicious Breakfast Foods

If these omelets have your taste buds hankering for more breakfast foods, here are some great recipes to sample.

Omelette Roll Ups topped with sour cream and tomatoes on a white plate.

Baked Omelette Roll-Up

5 from 6 votes
This Baked Omelette Roll-Up is the easiest, foolproof omelette you will ever make. It is the perfect breakfast or brunch for the entire family.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • 9×13 inch pan

Ingredients

Your favorite omelette toppings (such as):

Instructions

  • Preheat oven to 450 degrees. In a medium size, bowl beat together the milk and flour. Add the eggs, salt, and pepper and beat until it is well blended. Pour the egg mix into a 9×13 glass pan lined with cooking spray.
  • Bake in preheated oven for about 6 to 7 minutes, the layer of the egg should be fully cooked, with no runny spots.
  • Top the egg with cheese and your favorite omelette toppings, for ours we did bacon and tomatoes. Return to oven for one minute, or until cheese melts.
  • Remove from the oven and use a rubber spatula to loosen up the sides. You can roll it from either the long end or short end, depending on how big of the rolls you want.
  • Roll up and slice into individual servings. If desired, top with sour cream and salsa.

Nutrition Information

Calories: 280kcalCarbohydrates: 14gProtein: 18gFat: 17gSaturated Fat: 9gCholesterol: 278mgSodium: 282mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 685IUCalcium: 274mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    We love this way to make omelets. I won’t eat an omelet with brown cooked parts and I never have to worry as these come out perfect every time.

  2. This looks perfect for a brunch I’m planning. I would love to make ahead and freeze. How would you recommend the thaw/reheat process before serving? I have a Sunday morning brunch and I won’t be able to make the omelette rolls before an early morning service. I’m hoping to serve as soon as I can after the service. Any suggestions would be greatly appreciated!

    1. I would not recommend freezing this recipe – the texture of the eggs will change and they will be very wet. I would recommend our Easy Breakfast Casserole instead! You can prep it the night before, put it in the fridge, and then bake it right before serving.

  3. 5 stars
    Yum. This was really good. I’ve made 2 different versions of this so far and my family has loved it. It’s also really simple to make for a group of people without spending all of your time at the stove. Thanks for sharing.
    lazyme

  4. 5 stars
    I just made this tonight. I mixed the veggies in rather than placing them on top because I like them a little soft. It turned out perfect. My family loved it and I was extra happy that the hardest part of dinner was cutting the veggies up.
    Thank you so much!

  5. Followed the recipe exactly & even after 7 minutes, the while 13×9 pan of egg mixture was still runny. Set for 3 more min. PERFECT. Loaded with ham, green onions, tomatoes & cheese.
    Delicious

  6. I made these this past weekend, my eggs puffed up like a cake & ended up kind of chewy! 🙁 Not sure what went wrong.

  7. Besides all the practical reasons to make this vs the regular way, this would just be way too fun to serve to my boys!

  8. 5 stars
    I saw this today and had to make it for dinner tonight. It was so good! I loved the texture of the eggs. I misread the first step and dumped the flour, milk, and eggs all in at once. It was a little lumpy and I was concerned, but it still baked up beautifully. I put sausage, mushrooms, spinach, and cheese in ours. It fed two adults and two little little ones. I’m definitely making omelettes this way from now on!

  9. Great idea for feeding a crowd – I’ll have to try this next time we have company.

    The hubby might try it for us in a smaller pan. He was just complaining about his omelet breaking!

    1. I’m not sure, I haven’t tried freezing them. We had one piece left in the fridge for a few days and it re-heated great.

  10. I never make omelets due to most of the same reasons that you mentioned, but these look so much easier. And they’re pretty. 🙂 Thanks a bunch!