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Baked Omelet

A baked omelet filled with your favorite omelet goodies like onions, peppers, tomatoes, and cheese
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Eggs
Servings: 3 to 4 servings
Author: Ellen

Ingredients

  • 4 eggs
  • 1/2 cup milk* (I used skim but you can use 2% to whole if preferred)
  • 1/4 cup sour cream
  • 4 slices bacon (cooked and broke into bite size pieces
  • 1/2 cup shredded cheese** (I used Mexican and Italian shredded cheese blends but you can use your favorites)
  • 3 TBS onion (minced)
  • 3 mushrooms (diced)
  • 1/2 green pepper (diced)
  • 1/2 cup roasted tomatoes*** (chopped coarsely)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 350 degrees
  • Spray an 8x8 (approximately) oven proof casserole dish with non-stick spray
  • In a large bowl or the casserole bowl; add eggs, milk, and sour cream - mix together with a whisk to beat the eggs
  • Add the salt and pepper, whisk to incorporate
  • Add the rest of the ingredients and fold in gently
  • Bake for 45 minutes or until eggs are set

Notes

*(I used skim but you can use 2% to whole if preferred)
**(I used Mexican and Italian shredded cheese blends but you can use your favorites)
***(or 1/4 cup sun dried tomatoes)