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Baked Spring Omelet Casserole

Aired: Tuesday April 8, 2014 on My Twin Tiers News at Noon

10 eggs

1/3 cup milk

½ tsp. salt

½ tsp. ground black pepper

4 dashes hot pepper sauce

2 cloves garlic, minced

8 oz. crumbled cooked bacon

4 oz. sliced black olives

2 Roma (plum) tomatoes, chopped

½ cup finely sliced scallions

1 cup sliced mushrooms

1 cup shredded Colby cheese

 

Basic Preparation




Preheat the oven to 350 degrees. Place the eggs, milk, minced garlic, hot sauce, and salt /pepper into a food processor. Process until the eggs expand and turn foamy. Next, pour the wet mixture into a large mixing bowl and add the rest of the ingredients. Stir to mix well. Now, pour the mixture into a greased 9” x 9” baking dish. Cover with foil or the baking dish lid and bake at 350 degrees for 45- 50 minutes. Remove from the oven and insert a tooth pick into the center of the casserole. The casserole is done if the tooth pick pulls out clean. Let rest for 10 minutes before serving. Serve with your favorite breakfast sides.


Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 45-50 minutes

 

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