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Publisher Photo
There's lots of stuff to like in these tasty baked egg squares from Bill Tucker of Chattanooga, Tennessee. The family-size dish is loaded with green chilies, ham, mushrooms, green pepper and onion.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 medium green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) mushroom stems and pieces, drained or 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup cubed fully cooked ham
  • 12 eggs or 3 cups egg substitute
  • 1/2 cup milk
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • Dash pepper

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Originally published as Baked Omelet in Quick Cooking March/April 2001, p38

Nutritional Facts

1 slice: 193 calories, 9g fat (4g saturated fat), 25mg cholesterol, 644mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 medium green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) mushroom stems and pieces, drained or 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup cubed fully cooked ham
  • 12 eggs or 3 cups egg substitute
  • 1/2 cup milk
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • Dash pepper
  1. In a greased 13-in. x 9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Originally published as Baked Omelet in Quick Cooking March/April 2001, p38

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MY REVIEW
NevadaRose User ID: 4283670 35408
Reviewed Jun. 14, 2010

"This turned out wonderful - and was easy to assemble"

MY REVIEW
PABerard User ID: 284681 204165
Reviewed Jan. 2, 2010

"This is so good and easy I find no reason to ever make an omelete again for the family. Thank you so much! ~ Pat"

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