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Mushroom Oven Omelet

SUBMITTED BY: Barbara Nowakowski

"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."
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PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 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 shredded Cheddar cheese, divided
  • 1/2 cup real bacon bits

DIRECTIONS

  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 degrees F for 18-20 minutes or until eggs are completely set.
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