The benefit of cooking eggs in the oven is that they end up being a lot fluffier than if you cooked them in a non-stick pan on the top of your stove. This oven baked omelet provides you with a savory breakfast or brunch item that is very versatile. You can substitute or add any ingredients that you desire.
Preheat your oven to 350 degrees.
Butter: Use the butter to grease an 8x8 glass baking dish. Set aside while you prepare the other ingredients.
Eggs: Crack ten eggs into a large mixing bowl. Make sure that you take note if any shells have made their way into the bowl. Remove them if need be.
Sour cream: Add the sour cream to the egg mixture in the bowl.
Whole milk: Add the whole milk into the bowl with the eggs and the sour cream. Mix everything together very thoroughly with a whisk.
Green onions: Incorporate the chopped green onions into the egg mixture, and mix them in.
Salt and pepper: Salt and pepper the egg mixture to your desired seasoning level.
Pour the egg mixture into the baking dish so the onions are evenly distributed.
Bake the dish in the oven for about 20 minutes before you pull the dish out and proceed.
Cheese: Remove the baked omelet from the oven about 5 minutes before it’s ready. Top the dish with the shredded cheese, and place back into the oven for the rest of the time.
* Optional mushrooms, ham or bacon.
Serve the dish warm out of the oven. You can have toppings available like salsa or hot sauce. Feel free to mix in any additions when you’re preparing the eggs. This could include ham, pre-cooked sausage, spinach, tomatoes, peppers, or mushrooms. If you’re using vegetables that have a high-water content like mushrooms or spinach, it’s a good idea to precook those items to reduce the water content.
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