This is my family's favorite oven omelette to have for Easter Brunch. What's great is it can be made the night before. Then 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. You could also add a dollop of sour cream and guacamole. Experiment, have fun! I hope you give this dish a try for your next breakfast or brunch.
Blue Ribbon Recipe
Tasty and super easy, this baked omelette is quite tasty. Once baked, it's thick, fluffy, and full of flavor. There's plenty of bacon and gooey cheese to make this super satisfying. It's rather large and would be great to whip up for a holiday breakfast or brunch.
(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.
green onions, sliced
bacon, cooked crisp and crumbled
salsa, for serving
sour cream, for serving
How To Make oven omelette
Test Kitchen Tips
Since this is giant, it's an odd pan size. We used a 9x13 lasagna pan because it's extra deep.
Mix all ingredients together in a very large bowl. Cover and let sit in the refrigerator overnight.
The next morning, take out of the refrigerator about 30 min. (or more) before baking, if you can. If it's cold, just adjust the cooking time. Pour into 10 x 15 baking dish sprayed with nonstick cooking spray.
Bake @ 350 degrees for 1 hour until til top is golden brown and egg is set.
Remove from oven and let sit 10 minutes 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.
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