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 “omelet” 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, or pureed pumpkin)
- make it vegetarian by replacing the meat with some sauteed peppers and onions
We often pair this breakfast item with fresh fruit and Brownie Baked Oatmeal or Peanut Butter and Banana Baked Oatmeal.
Makes: 6 servings
From: http://www.lynnskitchenadventures.com/2009/05/oven-omelet.html (with a few of my additions)
8-9 eggs
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. Bake for 20 minutes or until set.
POPULAR RECIPES
{ 2 comments… read them below or add one }
For sure going to try this one!
I love this idea. I “make” omelets every other day and I just want something easier.
{ 2 trackbacks }