This Sausage Apple Omelet Roll is a creative twist on traditional breakfast dishes, combining the savory richness of pork sausage with the natural sweetness of fresh apples. The base is a light, airy egg mixture thickened with a simple flour-and-milk paste, creating a tender roll-up that holds together perfectly. Crisp tart apples provide a refreshing contrast to the salty, seasoned sausage and melted cheddar cheese. Ideal for weekend brunches, holiday mornings, or feeding a crowd, this dish offers a balanced flavor profile that appeals to both sweet and savory lovers. It’s a hearty, satisfying meal that feels indulgent yet relies on simple, pantry-friendly ingredients.
Sausage Apple Omelet Roll
Description
This Sausage Apple Omelet Roll is a creative twist on traditional breakfast dishes, combining the savory richness of pork sausage with the natural sweetness of fresh apples. The base is a light, airy egg mixture thickened with a simple flour-and-milk paste, creating a tender roll-up that holds together perfectly. Crisp tart apples provide a refreshing contrast to the salty, seasoned sausage and melted cheddar cheese. Ideal for weekend brunches, holiday mornings, or feeding a crowd, this dish offers a balanced flavor profile that appeals to both sweet and savory lovers. It&# 226;ÂÂs a hearty, satisfying meal that feels indulgent yet relies on simple, pantry-friendly ingredients.Ingredients
Directions
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Preheat oven to 425ðF (220ðC). Line a 15x10x1-inch jelly roll pan with greased wax paper or parchment paper.
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In a large skillet over medium heat, cook the bulk pork sausage until browned and cooked through. Drain excess fat and set aside.
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In a medium saucepan, combine 1/2 cup salad dressing, flour, and salt. Whisk to blend.
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Gradually whisk in milk and the 12 egg yolks. Cook over low heat, stirring constantly, until the mixture thickens into a smooth paste.
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Remove the saucepan from heat and let the mixture cool for 15 minutes.
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In a large bowl, beat the 12 egg whites until stiff peaks form.
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Gently fold the cooled yolk mixture into the beaten egg whites until just combined, being careful not to deflate the whites.
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Pour the egg mixture into the prepared jelly roll pan, spreading it evenly.
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Bake at 425ðF (218ðC) for 20 minutes, or until the top is set and lightly golden.
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Invert the baked egg sheet onto a clean kitchen towel. Carefully peel off the wax paper.
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Spread the remaining 1/2 cup salad dressing evenly over the egg sheet.
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Scatter the cooked sausage, 3/4 cup chopped apple, and 3/4 cup shredded cheddar cheese over the dressing.
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Starting at the narrow end, carefully roll up the omelet using the towel to help keep it tight.
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Place the roll seam-side down on a serving platter. Top with the remaining 1/4 cup shredded cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 319.6kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 6.8g34%
- Cholesterol 32.0mg11%
- Sodium 2234.1mg94%
- Total Carbohydrate 11.1g4%
- Dietary Fiber 0.3g2%
- Sugars 6.3g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast against the savory sausage. Peel the apples if you prefer a smoother texture, or leave the skin on for added fiber and color.
The salad dressing acts as a creamy binder and adds tanginess. Ranch or Italian dressing works well, but you can also substitute with a mixture of mayonnaise and lemon juice if you prefer a homemade option.
For easier rolling, ensure the egg sheet is still warm when you invert it onto the towel. This helps it stay pliable and prevents cracking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or at room temperature.
If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sausage while cooking.
