A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use up leftovers!
This oven omelet (omelet au four in French) has been on my to-do list for quite a while.
So yesterday I had some vegetables, bacon and grated cheese in my fridge, time to go for it. So I turned into a deliciously moist and flavorful breakfast casserole!
The vegetables I put in this casserole are actually some leftovers.
One mushroom, pieces of red and green bell pepper and half a fresh tomato. You can play around with these small amounts and see what you got in your fridge.
Video Recipe
Watch my video of how I make a super quick and easy breakfast oven omelet using my KitchenAid Stand Mixer Mini!
Easy Breakfast Casserole
For the step by step stand mixer recipe: scroll down to the second recipe on this page!
You can of course add a bunch of other veg here, it is up to you.
I am thinking sweet peas, kale and sweet potato. I also had some sweet corn but I decided right in the end I wouldn’t add it.
I added salted bacon but sausages or even chicken can also be used. This egg casserole is actually a great way to use leftovers. I sometimes serve it for lunch as well.
Always a winner!
Are you looking delicious omelets to make at home?
Then you should also check out my roundup with 20 omelet recipes!
Enjoy!
Easy Breakfast Casserole Recipe
A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use leftovers!
- 3 large eggs
- 2 oz cheese (55 g), grated
- 4 tbsp cream
- 2 oz salted bacon (55 g)
- 2 oz bell pepper (55 g)
- 2 medium mushrooms
- ½ medium fresh tomato
- garlic powder
- a handful fresh parsley
- 1 tsp unsalted butter
- pepper
- salt
-
Break the eggs and add them to a large mixing bowl. Then add the cream.
-
Deseed the tomato, since it under running tap water and pat it dry with some kitchen paper. Then dice the tomato and bacon up and add it to the eggs.
-
Chop up the bell pepper, the mushrooms and the fresh parsley. Add this to the eggs together with the grated cheese. Season with a pinch of pepper, salt and garlic powder.
-
Stir the eggs well. Grease a small baking dish with the unsalted butter. Then pour the egg and vegetable mixture in it.
-
Place the dish in a preheated oven at 400°F (200°C) for about 20 to 25 minutes (depends on the thickness of the egg casserole). The eggs will set slowly. 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.
Easy Breakfast Casserole – KitchenAid Stand Mixer Mini
A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use up leftovers!
I love warm breakfasts but I don’t want to be cooking for an hour while I am still sleepy. That is why I created this very easy breakfast oven omelet and I am sure you will adore it!
What I do is chop my vegetables and bacon into bits the evening before.
Next morning the only thing I have to do is break a couple of eggs in the bowl of my Stand Mixer Mini, add the chopped veg and bacon, season the lot and turn the stand mixer on.
Make Ahead Breakfast
While my fantastic machine is beating the eggs I butter a baking dish.
One minute later I pour the beaten eggs in the dish and pop it in a hot oven.Enough time to push the coffee machine button and for a quick shower!
I love eggs and omelets for breakfast.
Enjoy!
Easy Breakfast Casserole Recipe
- 3 large eggs
- 2 oz cheese (55 g), grated
- 2 oz salted bacon (55 g)
- 4 tbsp cream
- 2 oz green bell pepper (55 g)
- 2 oz red bell pepper (55 g)
- 1 slice onion
- garlic powder
- a handful fresh parsley chopped
- ½ tsp unsalted butter soft
- pepper
- salt
-
1) Dice the bacon, bell pepper and onion up finely. Add the eggs to the bowl of the KitchenAid Stand Mixer Mini.
-
2) Add the cream, the diced bacon, onion, bell peppers, chopped parsley and grated cheese. Season with a pinch of garlic powder, pepper and salt.
-
3) Attach the flat beater and tilt the motor head down. Select speed 4 and let the motor run for 2 minutes. Tilt the motor head up and remove the flat beater.
-
4) Butter a small baking dish with the soft unsalted butter. Pour in the egg mixture. Bake the oven omelet it a preheated oven at 359°F (180°C) for 25 minutes.
-
5) The eggs will set slowly. 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.
I ❤️ It. Must try it !!!!