- 8 bacon strips, diced
- 4 green onions, sliced
- 8 large eggs
- 1 cup 2% milk
- 1/2 teaspoon seasoned salt
- 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside.
- In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish.
Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese.
Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Sprinkle with 1/2 cup cheese. Yield: 6 servings.
Enjoy this recipe with a sparkling wine.
Reviews for Jack Cheese Oven Omelet
"Delicious and so easy! I halved the recipe using 2 whole eggs and 1/2 cup egg substitute with no problem. I used microwave bacon, and sprayed the casserole with cooking spray. I baked it in a convection toaster oven, and it cooked in 25 minutes. I will definitely make this again. Thanks for posting!"
"619 mg of sodium in 1 piece of omelet... no thanks - I will eat my egg whites with green and red bells, green onions"
"I make this for the office crew almost every Friday...they love it! And it doesn't take long to prepare. I use veggies instead of bacon as we have a couple of vegetarians in the group. Also, have used egg beaters which came out fine as well!"
"I made a variation of this dish. I actually used sausage rather than bacon, and white onions rather than green. I think this is a great little dish. I will use it again and add other veggies to it as well."
"Really good and easy. Made a half portion for husband and self and used 1/2 monterey jack and 1/2 pepper jack cheeses for a little kick. Reheats well. A keeper."