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Mushroom Oven Omelet Recipe

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. YIELD:4 servings


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


  • 1. 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. Yield: 4 servings.

Nutritional Facts

1 each: 401 calories, 29g fat (16g saturated fat), 392mg cholesterol, 868mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 27g protein.

Reviews for Mushroom Oven Omelet

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Reviewed 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*."

Reviewed 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!"

Reviewed Aug. 12, 2011

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

Reviewed Apr. 11, 2008

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

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