Mouthwatering Oven Omelet

A decadent and sumptuous brunch recipe, this Mouthwatering Oven Omelet will  have you wondering why you make eggs any other way. Everyone at your breakfast table will imagine you fussed over this easy omelet, when in reality this egg dish takes very little time to put together.

Mouthwatering Oven Omelet Recipe

Can food taste “luxurious”? I mean, what kind of taste would that be? The word luxurious does not really describe what something would taste like, however, after my first bite of this Mouthwatering Oven Omelet I found myself blurting, “these were the most luxurious eggs I have ever tasted.” Strange, since we usually equate luxury with expense and this recipe is not full of pricey ingredients. It’s more likely I was trying to describe that this omelet was rich in flavor, taste and texture and delicious in a complex way. And trust me, this is one of the best egg dishes you will ever eat!

It’s definitely the season for breakfast casserole, special breakfasts and holiday brunches. This oven omelet fits the bill for all of the special occasions coming up as well as all the weekends you just want to step-up your breakfast game. Also, if breakfast for dinner is something you normally indulge in, this oven omelet will not disappoint.

If brunch is your weekend reward (and most of us are in fact working for the weekend), this “weekend egg dish” needs to get on your menu. Unlike our daily grab-and-go breakfast meals, the most successful brunches are lengthy, indulgent meals, often with good friends that motivate us to leave the warmth of our beds and linger over several rounds of Bloody Marys.

The Best Sunday Brunch Menu:

• Dill Pickle Bacon Bloody Mary
• Appetizer Silver Dollar Pancakes
• Biscuits and Gravy Dip
• Breakfast Bruschetta
• Streuseled Overnight French Toast
• Mouthwatering Oven Omelet

How To Make A Mouthwatering Oven Omelet

1. Preheat oven to 350 degrees F. Prepare a 2-quart baking dish by spraying with cooking spray.
2. Saute bacon crumbles and green onion with olive oil in a nonstick skillet over medium heat.
3. Combine shredded smoked Gouda and Havarti cheeses together.
4. Beat eggs, milk and seasoned salt until combined. Stir in 10 ounces of the cheese mixture (approx 2 full cups) and the bacon-onion mixture.
5. Transfer egg mixture to the prepared baking dish. Sprinkle egg mixture with another half cup of the cheese mixture before placing in the oven.
6. Bake, uncovered for 45-65 minutes. Check for doneness.
7. When the omelet is done to the touch, sprinkle with any remaining cheese and keep the pan in the oven until cheese melts; about 5 minutes.

This omelet bakes to perfection. The eggs are fluffy as if perfectly steamed.

Recipe Tips

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• Choosing the right type of baking dish for this recipe is key to its success. A shallow 2-quart baking dish is what you need. Anything smaller in volume will increase your cooking time significantly and anything larger will not yield as fluffy an omelet.
• When it comes to bacon crumbles, I have found the best to be the Kirkland brand from Costco, sold in a 1.25 lb package. They are fully cooked and are NOT found in the refrigerated section. These are not dried out bacon bits, but crumbly/fatty bacon crumbles. See the recipe card below to find out how to substitute fresh bacon for the bacon crumbles in this recipe.
• For the best flavor, do not substitute regular Gouda cheese for the Smoked Gouda cheese called for in the recipe.
• Do not use already shredded cheese, which contains a caking agent and affects the melting of the cheese. Havarti cheese is especially creamy and I find the easiest way to shred it is with a food processor.
• Crack your eggs and measure out your milk. Let them sit on the counter for 30-45 minutes to warm up. This will help speed up the required cooking time.
• There are three different places where the cheese is added in this recipe. Make sure to read the full recipe ahead of time to avoid the mistake of adding all the cheese at once.
• Since ovens and pans vary, those two items will make for the biggest differences in needed cooking times. The eggs on the edges of the pan will cook first. You’ll know the omelet is done cooking when the center of the omelet springs back to the touch and feels just like it does on the edge of the pan. With the amount of cheese in this recipe it’s really hard to overcook the eggs and it will remain creamy so don’t worry if your omelet has to stay in the oven to finish cooking.
• Once the omelet is done and you’ve added the extra cheese to melt on top, you can also add a few more slices of green onion and bacon crumbles on top for purposes of presentation.

Who Invented Brunch Anyway?

The term “brunch” was coined by a British author in the late 1800’s when he wrote  “Brunch: A Plea” in a Hunter’s Weekly article alluding to and suggesting to others how a late-morning feast instead of the usual, post-church dinner would be more enjoyable. “Brunch is cheerful, sociable and inciting,” he wrote. “It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” In this new idea of a mixed-meal (breakfast and lunch), Beringer defended those nursing their Sunday morning hangovers, indicating brunch was the perfect cure all. Cheers to that!

However, not all agree that brunch is a wonderful way to spend Sunday morning. Late celebrity chef, Anthony Bourdain, wrote in his nonfiction book Kitchen Confidential, that “brunch was “punishment” for B-team cooks (whose supervision is at a minimum) and a “dumping ground” for the week’s leftovers.” I’m thinking Bourdain is a minority in his sentiments and most of us have a particular enthusiasm for enjoying brunch on a Sunday morning, minus any long lines and crowds at the most popular places.

Omelet vs. Omelette ~ What’s The Correct Spelling?

An omelet and omelette is a breakfast dish made with eggs. Both words spell a noun that refers to a breakfast item.

Omelette is the French spelling of the word omelet and is also the preferred spelling in British English, while omelet is the regular American spelling. Basically, both words are equal in meaning and used interchangeably in writing and substituted for each-other in any context.

This recipe is also naturally low-carb.

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Print Recipe 5 from 9 votes Mouthwatering Oven Omelet A decadent and sumptuous brunch recipe, this Mouthwatering Oven Omelet will  have you wondering why you make eggs any other way. Everyone at your breakfast table will imagine you fussed over this easy omelet, when in reality this egg dish takes very little time to put together.  Prep Time15 minutes mins Cook Time1 hour hr 5 minutes mins Total Time1 hour hr 20 minutes mins Course: Breakfast Cuisine: American Keyword: Breakfast for Dinner, Brunch Eggs, Mouthwatering Oven Omelet Servings: 8 people Calories: 312kcal Author: Cathy Ingredients 1/2 tsp olive oil 8 tbsps (56 g) bacon crumbles* 4 green onions, thinly sliced (white and green parts) 8 large eggs 1 cup whole milk 1/2 tsp seasoned salt (such as Lawry's) 8 ounces smoked Gouda cheese, shredded, divided 7 ounces Havarti cheese, shredded, divided Instructions Preheat oven to 350 degrees F. Prepare a shallow, 2-quart baking dish by spraying with cooking spray. In a large skillet over medium heat, add olive oil; saute bacon crumbles and green onion together until slightly softened; about two minutes. Set aside. In a medium bowl, combine shredded smoked Gouda and Havarti cheeses together. Set aside. In a large bowl, beat eggs, milk and seasoned salt until combined. Stir in 10 ounces of the cheese mixture (approx 2 full cups) and the bacon-onion mixture. Transfer egg mixture to the prepared baking dish. Sprinkle egg mixture with another half cup of the cheese mixture before placing in the oven. Bake, uncovered for 45-65 minutes. The omelet is done when the center springs back to the touch in the same way the sides spring back when touched. Cooking times will be dependent on your oven and the size/shallowness of the pan you use. When the omelet is done to the touch, sprinkle with any remaining cheese and keep the pan in the oven until cheese melts; about 5 minutes. Serve warm. Notes *Bacon crumbles are already fully cooked bacon in crumbled form. Bacon crumbles are not the dried out bacon bit version. The best bacon crumbles are the Kirkland brand from Costco. They work perfectly in this recipe. If you don't have access to bacon crumbles you can always fry up eight pieces of regular bacon (not too crispy) and chop into smaller pieces. You can use the bacon drippings to saute the green onion.  Check the body of this post for more helpful recipe tips. Nutrition Nutrition Facts Mouthwatering Oven Omelet Amount Per Serving Calories 312 Calories from Fat 203 % Daily Value* Fat 22.5g35% Saturated Fat 13g81% Cholesterol 252.4mg84% Sodium 466mg20% Potassium 55.1mg2% Carbohydrates 5.6g2% Fiber 0.1g0% Sugar 3.5g4% Protein 19.8g40% Vitamin A 19.4IU0% Vitamin C 0.5mg1% Calcium 33.3mg3% Iron 4.1mg23% * Percent Daily Values are based on a 2000 calorie diet.

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