How do you like your omelet cooked normally? That’s what you can do with this recipe. You don’t have to stick with the ingredients listed here. You can swap out your meats, cheese, and add in all kinds of vegetables. If I am serving a big group of hungry boys, I like to use all three meats and double up on the cheese just to make it a little more filling. You can pair this up with some toast, muffins, or bagels for a really satisfying meal. I never have any complaints from my table when I make these!
Check out what they are saying about this recipe over at The Seasoned Mom:
“This baked omelet looks delicious! I love quick and easy recipes for the morning!”
Instead of wasting time making individual omelets… try it this way… it’s so much better!
Ingredients
8 eggs (or use 4 eggs and 6 egg whites)
1 cup milk
½ teaspoon Lawry’s seasoned salt
8 ounces Hormel diced cooked ham, bacon, or sausage
1 cup Sargento shredded cheddar cheese
3 tablespoons finely chopped onion
Fresh chives, for garnish (optional)
Instructions
Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, and onion.
Pour egg mixture into a greased 8-inch-square baking dish.
Bake at 350 degrees for 40-45 minutes, or until eggs are cooked and omelet is set.
Cut into squares and garnish with chives, if desired.
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Quick Tip: Try with pepper jack or Swiss cheese.
Thanks again to The Seasoned Mom for this terrific recipe.
