Print
Breakfast Casserole
A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use leftovers!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 512 kcal
Ingredients
- 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
Instructions
-
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.
