Ingredients
-
8
-
1/4
-
1/2
-
1
-
1/2
-
6
-
1
-
1 1/4
-
-
-
-
-
-
-
Directions
Cheddar Tomato Oven Omelette,This is something my mother makes for Christmas brunch every year. Everyone loves it, even the kids. I made her give me the recipe so that I could have it more than once a year. Cooking time may vary a bit.,I have to admit, I was skeptical at first. I have never done eggs in the oven before… I will never do them on the stove again. I made this 2 days in a row. It’s so easy & SO good. I made a few additions that you MUST try. Instead of bacon I cooked up our local grocery stores fresh poultry breakfast sausage. Veggies I added were frozen asparagus, sweet peppers, onion, fresh mushrooms & jalapeno. As well as the cheddar, I had some goat cheese & added that…. OMG. WINNER!! It made it so creamy. YUM. Take my advice. This is a delicious & hearty breakfast.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Cook Bacon Until Crisp, Reserve 1 Tablespoon of Drippings. |
|
3
Done
|
Saute Onions in Drippings. |
|
4
Done
|
Add Tomatoes. |
|
5
Done
|
Sprinkle on Flour and Salt, Toss Lightly to Coat. |
|
6
Done
|
Beat Together Eggs and Milk. |
|
7
Done
|
Add Vegetable Mixture, 1 Cup Cheddar and Chopped Bacon. |
|
8
Done
|
Mix Together. |
|
9
Done
|
Pour Into a Greased 8 X 8 X 2 (2 Quart) Pan. |
|
10
Done
|
Bake Uncovered For 40-45 Minutes. |
