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Mushroom Oven Omelet

If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 6 large eggs
  • 1/3 cup whole milk
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/2 cup real bacon bits

Directions

  • In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese.
  • Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.
Nutrition Facts
1 each: 401 calories, 29g fat (16g saturated fat), 392mg cholesterol, 868mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 27g protein.

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Reviews

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Average Rating:
  • Joscy
    Sep 1, 2012

    I've made this omelet several times now. Quick, Easy, Delicious. Instead of bacon, I add about a cup of diced ham. Wonderful!! Unable to click on stars since no stars appeared, but would rate this a definite *10*.

  • Mrs_T
    Feb 13, 2012

    I have made this recipe a number of times and we always enjoy it. Quick and easy! I just tried making this gluten-free by using gluten-free all-purpose flour instead of regular. It turned out fine. It's excellent with baby bella mushrooms -- very flavorful!

  • pez1021
    Aug 12, 2011

    This is an excellent recipe that my whole family loves! Even my picky kids will eat it!!

  • mawof2many
    Apr 11, 2008

    When making - put in two different dishes one with mushrooms and one with out mushrooms