Baked Omelette Roll-Up

5 from 4 votes

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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.

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

Baked Omelette Roll-Up

I am never making omelettes the old way again! These omelette roll ups are so much easier and taste every bit as good!!! I don’t know about you but I struggle with making an omelette look good, it always breaks on me and sticks to the pan! And then there is the issue of them being difficult to feed several people because you can only cook them up one at a time. 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.

Great Omelette Toppings

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

  • avocado
  • peppers
  • spinach
  • bacon
  • sausage
  • ham
  • onions
  • tomatoes
  • cheese
  • mushrooms

More Delicious Breakfast Foods

If these omelettes 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 4 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 mins
Cook Time 6 mins
Total Time 21 mins
Course Breakfast
Cuisine American
Servings 4


  • 9×13 inch pan


Your favorite omelette toppings (such as):


  • 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 egg should be fully cooked, 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 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 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.

More about Emily Walker

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How many stars would you give this recipe?


  1. 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.

  2. 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!

  3. 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.

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

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

  6. 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!

  7. 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.

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