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Eggs Benedict Omelet Roll with Hollandaise

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video by: kraft
Here's the easy way to treat the brunch crowd to eggs Benedict with hollandaise sauce. Bake it as an omelet—then simply roll it up and slice to serve.
25 min
41 min
8 servings

What You Need

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

Make It

HEAT oven to 350ºF.

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.

Kraft Kitchens Tips

How to Safely Add Eggs to a Recipe
When using eggs, break them, 1 at a time, into a small bowl before mixing with the other ingredients. This allows you to check the egg's quality first and remove any pieces of shell, if necessary.
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