Sausage and Colby Cheese Omelet Roll

This easy to make omelet roll uses sage breakfast sausage, Colby cheese, and sweet bell pepper for a savory, decadent breakfast.  Cut into pinwheels, top with extra cheese, and enjoy!

Serves: 6


  • 1/4 cup milk
  • 1/2 teaspoon each salt and pepper
  • 8 ounces bulk sage pork sausage
  • 1 medium sweet red bell pepper, diced
  • 1/2 cup chopped fresh parsley
  • 10 ounces Colby cheese, shredded and divided (2 1/2 cups)
  • Minced fresh parsley
1. Heat oven to 375°F. Line a 15 x 10-inch baking pan with parchment paper. Coat with cooking spray.
2. Whisk the eggs, milk, salt and pepper in a large bowl. Pour into prepared pan. Bake for 23-27 minutes or until omelet is set.
3. Meanwhile, cook sausage and red bell pepper in a large skillet over medium heat until meat is no longer pink; drain. Stir in parsley.
4. Sprinkle 2 cups Colby and sausage mixture over the omelet to within 1/2 inch of edges.
5. Roll up omelet, jelly-roll style, starting with the long side. Lift and roll omelet with parchment or thin spatulas, peeling paper away while rolling. (Omelet and pan will be hot!) Sprinkle with remaining Colby. Bake for 2-3 minutes longer or until cheese is melted. Garnish with parsley.


© Dairy Farmers of Wisconsin

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1 comment

The omelet roll looks amazing, I will be trying this the next time I have guest and of course I need Wisconsin cheese for the best flavor.

Lisa Saplin

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