cateory: Breakfast
Bacon and Cheddar Omelet Roll
Reviews: 198
Ingredients:
- Parchment paper
- 1/2 cup Wilcox* cottage cheese
- 3/4 cup Wilcox* half-and-half
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 12 Norco Ranch* or NuCal Foods* eggs
- 2 tablespoons Dijon mustard
- 6 ounces Cheddar cheese, grated (1 1/2 cups)
- 8 ounces bacon, cooked and crumbled (1 1/2 cups)
How to make
Bacon and Cheddar Omelet Roll
Bacon and Cheddar Omelet Roll
- Preheat oven to 375 F.
- Cut an 18-inch-long piece of parchment paper. Press into the bottom and up the sides of a 10-by-15 1/2-by-1 1/2-inch pan. Pinch the corners to prevent the egg mixture from running under the parchment paper.
- Place cottage cheese and half-and-half in a blender and process for 20 seconds, or until well combined. Add flour and salt and blend for 20 seconds.
- Add eggs to the blender and process until well incorporated and the mixture is lemon colored.
- Pour the egg mixture into the prepared pan. Bake for 30-33 minutes,or until the omelet is puffy and golden.
- Remove omelet from the oven; immediately spread with Dijon mustard. Sprinkle with 3/4 of the cheese; top with bacon. Starting on one short side, roll up jelly-roll fashion, removing parchment paper as you roll.
- Garnish with the remaining cheese. Let stand for 5 minutes,until the cheese melts. Slice into wedges. Makes 8 servings.
- * Brands may vary by region; substitute a similar product.
Comments for
Bacon and Cheddar Omelet Roll
Bacon and Cheddar Omelet Roll
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