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Eggs Benedict Omelet Roll with Hollandaise 

Learn to make an omelet that serves a crowd in this cooking video. The trick? Baking, rolling and slicing into the right portions for your brunch-goers.
prep time
25 min
time
41 min
servings
8 servings

what you need

  • 8  eggs
  • 1 cup milk
  • 1/3 cup flour
  • 1/4 cup each chopped fresh parsley and chives
  • 1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
  • 1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham
  • 1/2 cup MIRACLE WHIP Light Dressing
  • 1/2 cup plain low-fat yogurt
  • 1 tsp. mustard
  • 1 tsp. lemon juice
  • 8  whole wheat English muffins, split

  • LINE 15x10x1-inch pan with parchment paper, with ends extending over short sides of pan; spray with cooking spray. Whisk eggs, milk, flour and herbs until blended; pour into prepared pan.
  • BAKE 14 to 16 min. or until edges are almost set. Top with 1/2 cup cheese, ham and remaining cheese. Bake 2 to 4 min. or until cheese is melted. Meanwhile, mix all remaining ingredients except English muffins in microwaveable bowl until blended. Microwave on HIGH 1-1/2 min. or until heated through, stirring every 30 sec. Meanwhile, toast muffin halves.
  • ROLL up omelet immediately after removing from oven, starting at one short end and peeling off paper as omelet is rolled. Place, seam side down, on platter; cut into 8 slices. Drizzle with sauce. Serve with muffins.

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