Bacon & Cheese Omelet Roll

SERVINGS

4-6

PREP TIME

10 min

TOTAL TIME

40 min

GLUTEN FREE

YES



This rolled omelet is bursting with bacon and cheddar jack cheese. Simply roll, slice and serve it for brinner!


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
8 eggs
1 cup milk
5 teaspoons gluten free cornstarch
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked according to package directions and chopped
Salt and pepper
1 cup cheddar jack cheese, shredded 
DIRECTIONS
Preheat oven to 350°F. Line 15x10x1-inch baking sheet with parchment paper and coat heavily with gluten free cooking spray; set aside.

Whisk eggs, milk and cornstarch together in bowl until well combined; stir in bacon and season with salt and pepper. Pour into prepared pan.

Bake for 14 to 15 minutes or until almost set. Sprinkle with cheese and bake for an additional 2 minutes or until cheese melts. Remove from oven and let stand for 3 minutes to cool slightly.

Starting at short end, carefully roll up omelet, peeling off parchment paper as you go. Cut into 4 to 6 slices and serve.

Ingredients

Directions

8 eggs
1 cup milk
5 teaspoons gluten free cornstarch
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked according to package directions and chopped
Salt and pepper
1 cup cheddar jack cheese, shredded 
Preheat oven to 350°F. Line 15x10x1-inch baking sheet with parchment paper and coat heavily with gluten free cooking spray; set aside.

Whisk eggs, milk and cornstarch together in bowl until well combined; stir in bacon and season with salt and pepper. Pour into prepared pan.

Bake for 14 to 15 minutes or until almost set. Sprinkle with cheese and bake for an additional 2 minutes or until cheese melts. Remove from oven and let stand for 3 minutes to cool slightly.

Starting at short end, carefully roll up omelet, peeling off parchment paper as you go. Cut into 4 to 6 slices and serve.