A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use leftovers!
Total Time
40min
4.8
8 Ratings
Author: Simple. Tasty. Good.
Servings:
2
Ingredients
•
3
Farmhouse Eggs® Large Brown Eggs
•
4
Tbsp
Cream
•
2/3
cup
Cheese
, grated
•
2
oz
Bacon
•
1/3
cup
Bell Peppers
•
1
Medium
Mushroom
•
1
Medium
Tomato
•
1
pinch
Simply Organic Garlic Powder
•
1
handful
Fresh Parsley
•
1
Tbsp
Unsalted Butter
•
1
pinch
Ground Black Pepper
•
1
pinch
Salt
Cooking Instructions
1.
Break the Farmhouse Eggs® Large Brown Eggs (3) and add them to a large mixing bowl.
2.
Add the Cream (4 Tbsp).
3.
Deseed the Tomato (1) , run it under tap water, pat it dry with some kitchen paper. Then dice the tomato up and add it to the bowl.
4.
Dice the Bacon (2 oz) and add it to the bowl.
5.
Chop up the Bell Peppers (2 oz) , Mushroom (1) , and the Fresh Parsley (1 handful) . Add this to the bowl.
6.
Add the Cheese (2/3 cup) . Season with Ground Black Pepper (1 pinch), Salt (1 pinch) and Simply Organic Garlic Powder (1 pinch).
7.
Stir the mixture well.
8.
Grease a small baking dish with the Unsalted Butter (1 Tbsp). Then pour the large egg and vegetable mixture in it. Place the dish in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 25 minutes (depends on the thickness of the casserole).
9.
Once set, remove the egg casserole from the oven and let it cool for 5 minutes. The inside should have set and the omelet shouldn't stick to the sides. Cut it up and serve hot. Enjoy!
Nutrition Per Serving
CALORIES
508
FAT
44.8 g
PROTEIN
22.6 g
CARBS
4.3 g
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