Baked Omelet Casserole
We have an egg-cellent way for you to start the morning. Feed your small army with this omelet that’s chock full of bacon, tomatoes, onion, mushrooms and cheese. If you’re a fan of omelets, this delicious dish is definitely for you.
1/3 cup milk
1/2 tsp. salt
4 dashes hot pepper sauce
1/2 lb. bacon – cooked, and chopped into bite-size pieces
1 (4 oz.) can black olives, drained
2 Roma (plum) tomatoes, chopped
1/4 cup green onions, chopped
1/3 cup mushrooms, sliced
3/4 cup Colby-Monterey Jack cheese, shredded
Preheat oven to 350 degrees. Coat an 8 in. square baking dish with non-stick cooking spray.
In a large bowl, combine eggs and milk. With an electric mixer, beat until foamy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan and cover with lid or aluminum foil. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min