A Favorite from Mom’s Christmas Breakfast

By Michaella Irlbeck for the Flathead Beacon

It’s the time of year again when we focus on presents, trees and other preparations to create a fun Christmas day.

The chef of the house has an important job – to keep everyone fed and full. Growing up, my mom made the same breakfast for our family each Christmas morning. It was a special treat for us since Christmas was the only day of the year we enjoyed this particular meal.

While the entire breakfast was memorable, my favorite dish was mom’s ham and cheese omelet roll, which is surprising to me since I’m generally not a huge omelet fan.

This recipe also offers a great opportunity to sneak in at least one healthy dish during the holiday season.

I love how something so simple can spark so many memories. Because of this recipe, whenever I smell eggs cooking, my mind drifts back to Christmas mornings with my parents, cooking breakfast, opening presents and spending time around the tree.

This recipe can easily be tweaked to meet your tastes – feel free to add any ingredients you desire (and if you chop them up small enough, no one will suspect that you fed them vegetables).

It also can be modified for those with food preferences or allergies (i.e. omit the flour if someone cannot eat gluten, or replace the ham with vegetables for a vegetarian.)

Ham and Cheese Omelet Roll

  • 4 ounces cream cheese, softened
  • 1 1/2 cups ham, finely chopped
  • 3/4 cup milk
  • 1 1/2 cups Swiss or cheddar cheese, shredded
  • 2 tablespoons all-purpose flour
  • 1/4 cup green onions, thinly sliced
  • 1/4 teaspoon salt
  • 2 tablespoon Dijon mustard
  • 12 eggs

Preheat oven to 375 degrees.

In a bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt; whisk to combine. In a separate bowl, whisk eggs together.

Add cream cheese mixture; mix well. Cut a piece of parchment paper (about 10 by 15 inches) to fit into the bottom of a pan, extending over the ends of the pan so egg mixture does not run underneath the paper.

Pour egg mixture into pan and bake for 30 to 33 minutes or until egg is puffy and golden. As soon as the eggs are finished baking, spread Dijon mustard over them using a rubber spatula.

Sprinkle half of cheese over mustard and top with ham and green onions (and other desired ingredients). Sprinkle remaining cheese on top. Roll entire dish in a jelly-roll fashion and let sit for 5 minutes to allow cheese to melt.

Cut using a serrated knife. Serve sidewise on the plate so roll is displayed.