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Nutrition info - Recipes

Baked Omelet Casserole

Whether you're looking for a way to dress up your breakfast or creative ideas for a brunch gathering, this is an egg-cellent way to start your morning. You can feed a small army with this baked omelet that's full of bacon, tomatoes, mushrooms and cheese.


Baked Omelet Casserole

Ingredients

For 6 people

  • 10 eggs
  • 1/3 cup(s) milk
  • 1/2 teaspoon(s) salt
  • 4 dash(es) hot pepper sauce
  • 8 ounce(s) bacon - cooked, and chopped into bite-size pieces
  • 4 ounce(s) black olives, drained
  • 2 Roma (plum) tomatoes, chopped
  • 1/4 cup(s) green onions, chopped
  • 1/3 cup(s) mushrooms, sliced
  • 3/4 cup(s) Colby-Monterey Jack cheese

Directions

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

Nutrition facts

  • Kcal: 318.24 kcal
  • Fibers (g): 0.45g
  • Sodium (mg): 1136.14mg
  • Carbs: 5.48g
  • Fat: 25.11g
  • Saturated fat (g): 8.1g
  • Proteins: 20.9g