|18||eggs, beaten lightly|
|2 lb||(or less) grated cheddar cheese|
|2 lb||cottage cheese|
|1 c||(2 sticks) butter, melted. to cut down on fat/calories, i use a little less butter than what the recipe calls for, probably closer to 3/4 cup|
get recipes @ goboldwithbutter.com
|2 c||green onions, sliced|
|1 lb||bacon, cooked crisp and crumbled|
This is my family's favorite oven omelet to have for Easter Brunch. What's great is, it can be made the night before and all you have to do the next morning, is bake it. It feeds a big crowd but you can also cut the recipe in half to serve a smaller group. A spoon full of salsa served on top, really adds to the flavor of this dish and you could also add a dollop of sour cream and guacamole too. Experiment, have fun! I hope you give this dish a try for your next breakfast or brunch!
Tasty AND easy! This recipe can handle a lot of flavor, so don't be shy about loading on the recommended green chilis and bacon.
Note: you can replace the crumbled bacon with cubed ham, cooked baby shrimp or cooked crumbled sausage or a combination of any. I sometimes like to substitute a large can of green chilies for the meat or it can be added to it.