Oven Omelet

Gayle Kennedy Recipe

By Gayle Kennedy LadyScorp

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!


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

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

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.