Gayle Kennedy Recipe

Oven Omelet

By Gayle Kennedy LadyScorp


Recipe Rating:
Serves:
12-15
Cooking Method:
Bake

Gayle's Story

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!

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

18
eggs, beaten lightly
2 lb
(or less) grated cheddar cheese
2 lb
cottage cheese
2 c
milk
2 c
bisquick
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
2 c
green onions, sliced
1 lb
bacon, cooked crisp and crumbled

Directions Step-By-Step

1
Mix all ingredients together in a very large bowl. Cover and let sit in refrigerator over night. The next morning take out of refrigerator about 30 min. (or more) before baking if you can, but if it's cold, just adjust the cooking time. Pour into 10 x 15 baking dish sprayed with non stick cooking spray. Bake @ 350 degrees for 1 hour.. til top is golden brown and egg is set. Remove from oven and let sit 10 min. before cutting into squares to serve. Serve with salsa and sour cream on the side.
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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Collection: Breakfast In Bed
Hashtags: #holiday, #Brunch

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87 Comments

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Gayle Kennedy LadyScorp
May 1, 2013
Thank you, Kaye! And thanks for your great suggestions as well!
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Kaye Dunn Dollmakervbar
May 1, 2013
Thank you for posting this recipe! It truly deserves it's Blue Ribbon. I did add chopped green pepper and chopped sun dried tomato to ours. I used about 2/3 of a pound of Light Jimmy Dean Sausage (I made 4 servings). My hubby and I had this for dinner with salsa & sour cream. I reheated the last two servings in foil for our lunch next day with salad. Even better the second day!!
I think next time I will make these into individual servings so that I can add asparagus and mushroom to a couple of them.
I have so many ideas for using this very versatile recipe. Thanks again and congrats on your well deserved Blue Ribbon!!
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Gayle Kennedy LadyScorp
Apr 30, 2013
Jan, I wouldn't think it would freeze well. However i've never tried freezing an egg dish before.
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Jan Lord jblord
Apr 30, 2013
I'm wondering if this freezes well. If so, I'd make the whole recipe in 2 9 x 13 pans and freeze one.
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Gayle Kennedy LadyScorp
Apr 29, 2013
Lee, I would think you could substitute ricotta for the cottage cheese. I haven't tried it but I say, give it a try and let us know how it turns out. The beauty of this recipe is you can adjust many of the ingredients according to your taste (like the amount of cheese, green onion and butter)and also adjust some things as to what you have on hand as well as whether you're making it for breakfast, brunch, lunch or dinner.