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.
Ingredients
- 10 eggs
- 333/1000 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
- 333/1000 cup(s) mushrooms, sliced
- 3/4 cup(s) Colby-Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees.
- Coat an 8 inch 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
Calories: 1909.41kcalCarbohydrates: 32.88gProtein: 125.38gFat: 150.64gSaturated Fat: 48.57gCholesterol: 338.13mgSodium: 6816.85mgFiber: 2.71gSugar: 27.12g
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