Enjoy A Breakfast Dish From Timmermann House B&B

Lucky guests at the Timmermann House Bed & Breakfast in Aviston, Illinois, are treated to a full breakfast each morning, featuring a delicious hot entree. This easy egg dish is a favorite.

A photo of the baked omelet on a plate with a side of sausage.Baked Rolled Omelet

Serves 4-6

3 eggs
½ cup milk
1 Tbsp. mayonnaise
2 Tbsps. flour
¾ cup cheese, divided
additional optional fillings (chopped ham, sautéed mushrooms, etc)

Preheat oven to 350˚. Line 8” x 10” shallow pan with parchment paper, allowing a 2-inch overlap on all sides. Spray parchment with pan coating.

Place eggs, milk, mayonnaise, and flour in blender. Blend for two minutes.

Pour mixture into pan. Sprinkle with one-half of the cheese and any additional fillings.

Bake for 10-12 minutes or until set.

Remove from oven and roll up like a jelly roll. Sprinkle with remaining cheese and place back in oven just until cheese is melted.

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