My family has a love affair with eggs whether it’s for breakfast, lunch, or dinner. No skin off my back, since they are cheap, easy to make, and healthy. This “omelette” casserole is either breakfast or dinner at our house at least once a week. A few advantages of the Oven Omelet:
- less work and mess to make than scrambled eggs or a traditional egg casserole
- great for a big crowd
- you can easily refrigerate the leftovers and reheat later
- your kids can help you make it
- you can use a piece of it on a toasted bagel or English muffin for a quick breakfast sandwich
- you can hide veggies in it, which I often do for my kids (try finely grated carrot, pureed squash, pureed sweet potato, chopped up green pepper, chopped up spinach or pureed pumpkin)
- make it vegetarian by replacing the meat with some sauteed peppers and onions
Makes: 6 servings
From: http://www.lynnskitchenadventures.com/2009/05/oven-omelet.html (with a few of my additions)
1/2 cup milk
1 cup shredded cheddar cheese (you could sub other cheeses like mozzarella, fresh Parm, swiss, or pepper jack)
1/2 – 1 cup chopped ham or cooked breakfast sausage
1/4 tsp pepper
2 tsp dried parsley, crushed in your hand or 2 tablespoons fresh parsley, minced
Preheat oven to 400 degrees. Beat eggs and milk until combined. Stir in cheese, meat, pepper, and parsley (or any other additions you like). Pour into a greased 8×8 or 9×9 casserole dish. Here is what it looked like before it baked.
Bake for 20 minutes or until set. (This one took about 25 minutes).
Make sure to check out our other breakfast recipes for more healthy ideas.