Baked Brunch Omelet Recipes

This recipe is actually a very good breakfast casserole, but there are some key details missing. First you must use french bread in this recipe. You need all the crust to soak up the eggs and milk. I simply rip the loaf into bite size pieces with my hands, much easier than cubing it. Secondly, toss the bread, 1.5 cups ham cubes and 2-3 cups shredded cheese with 2-3 Tablespoons of flour before putting it all in the baking dish, it keeps the egg bake from being soggy. 

Then, blend the eggs/milk in the blender with the other ingredients (I add 3 Tablespoons margerine and 1 tsp. dry mustard) and pour over the bread mixture. Cover and let it sit overnight in the fridge allowing the bread time to absorb the liquid. It will look almost too dry the next morning, but it's supposed to. I bake it at 350 for about an hour, uncovering it at about forty minutes. I do not put it in a water bath

PREP : 15 mins
COOK : 1 hr
READY IN : 1 hr 15 mins

Baked Brunch Omelet - Ingredients (Original recipe makes 1 - 9x13 inch pan)

• 1/2 (1 pound) loaf white bread, cut into cubes
• 1 1/2 pounds Cheddar cheese, shredded
• 1 cup cubed cooked ham
• 8 eggs
• 2 cups milk
• 1 pinch salt
• 1 dash hot pepper sauce, or to taste
• 1/4 cup chopped green onion

Baked Brunch Omelet - Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
3. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Baked Brunch Omelet - Nutrition

Calories 375 kcal (19%)

Carbohydrates 12.6 g (4%) 

Cholesterol 210 mg (70%)

Fat 25.6 g (39%)

Fiber 0.5 g (2%)

Protein 23.2 g (46%)

Sodium 724 mg (29%)

* Percent Daily Values are based on a 2,000 calorie diet