Eggs Benedict Omelet Roll with Hollandaise

• 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 Family Dollar $3.50 thru 02/07
• 1/2 cup plain low-fat yogurt
• 1 tsp. mustard
• 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 8 whole wheat English muffins, split

1. Heat oven to 350 degrees F.
2. Line 15x10x1-inch pan with parchment paper, with ends extending over short sides of pan; spray with cooking spray.
3. Whisk eggs, milk, flour and herbs until blended; pour into prepared pan.
4. Bake 14 to 16 min.
5. or until edges are almost set.
6. Top with 1/2 cup cheese, ham and remaining cheese.
7. Bake 2 to 4 min.
8. or until cheese is melted.
9. Meanwhile, mix all remaining ingredients except English muffins in microwaveable bowl until blended.
10. Microwave on HIGH 1-1/2 min.
11. or until heated through, stirring every 30 sec.
12. Meanwhile, toast muffin halves.
13. Roll up omelet immediately after removing from oven, starting at one short end and peeling off paper as omelet is rolled.
14. Place, seam side down, on platter; cut into 8 slices.
15. Drizzle with sauce.
16. Serve with muffins.

eggs, milk, flour, parsley, three cheese, ham, yogurt, mustard, lemon juice, muffins

Taken from www.kraftrecipes.com/recipes/eggs-benedict-omelet-roll-hollandaise-155710.aspx (may not work)