Cheesy Mushroom Omelet Rollups

Cheesy Mushroom Omelet Rollups


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In this new twist on the traditional mushroom omelet, the whole cheesy and eggy mix gets rolled up into something new! Try serving this at your next brunch and see what your guests say!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

12 rolls


  • 4 ounces softened cream cheese
  • ¾ cup milk
  • ¼ teaspoon salt
  • 2 tablespoons all purpose flour
  • 12 eggs
  • 2 -1/4 cups shredded cheddar cheese
  • 1 lb. mushrooms, sauteed in butter
  • 2 tablespoons Dijon mustard
  • ½ cup thinly sliced green onions

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Line the sides and bottom of a greased baking pan with the parchment paper; set the paper aside after greasing it. Beat cream cheese and milk in a small bowl.

Add salt and flour, and mix the items well. Take a large bowl; whisk eggs and add the cream cheese mixture along with the mushrooms. Now pour the final mixture into a prepared pan. Bake the mixture in an oven at 375 degrees F for about 30 minutes.

Remove the mixture, and spread mustard and 1 cup cheese. Sprinkle some cheese and onions. Now roll up from a short side removing the parchment paper, and sprinkle remaining cheese on top of the roll. Top with any leftover mushrooms.

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