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
Make sure to check out our other breakfast recipes for more healthy ideas. Enjoy!
- 8-9 eggs
- ½ cup milk
- 1 cup shredded cheddar cheese (you could sub other cheeses like mozzarella, fresh Parm, swiss, or pepper jack)
- ½ - 1 cup chopped ham or cooked breakfast sausage
- ¼ teaspoon pepper
- 2 teaspoons 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 8x8 or 9x9 casserole dish.
- Bake for 20-25 minutes or until eggs are set.
Put casserole together in a freezable casserole dish but do not bake. Carefully wrap dish in plastic wrap and foil or apply a lid. Freeze.
Thaw completely. Bake according to directions.