It’s everything you love about omelettes but made easy in the oven instead. It’s great for serving a crowd and the leftovers are amazing, too. Sometimes I make it on Sunday to have on hand for easy breakfasts during the week.

We love it with some homemade banana muffins or mini caramel rolls on the side for a special sweet treat. I think you’re going to love this baked omelette – it’s great for meal prep or holiday breakfasts and brunches when you’re hosting a crowd!

10 eggs
1/2 c. all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 c. shredded Monterey Jack cheese
2 c. cottage cheese
8 oz diced ham
1/2 tsp pepper

Preheat oven to 350 degrees.
In a large bowl, beat eggs with a hand mixer on medium speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt in a different bowl. Gradually add eggs and mix well. Stir in cheeses and ham.
Pour into greased 13x9 in. baking dish. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

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