There's so much to like in these tasty baked egg squares. The family-size dish is loaded with green chiles, ham, mushrooms, green pepper and onion. —Bill Tucker, Chattanooga, Tennessee
Baked Omelet
Baked Omelet
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 2 cups shredded Monterey Jack cheese
- 1 medium green pepper, chopped
- 1 can (4 ounces) chopped green chiles
- 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 large eggs or 3 cups egg substitute
- 1/2 cup whole milk
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- Dash pepper
Directions
- In a greased 13x9-in. baking dish, layer half of the cheese, green pepper, chiles, 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 in the center comes out clean.
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