Jack cheese oven omelet recipe

Todays Breakfast, October 15, 2014
Easy and delicious breakfast, great for the autumn holiday morning
6 Servings

  • 8 bacon strips, diced
  • 4 green onions, sliced
  • 8 eggs
  • 1 cup 2% milk
  • ½ teaspoon seasoned salt
  • 2-½ cups (10 ounces) shredded Monterey Jack cheese, divided

1) Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion in drippings until tender; set aside.

In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish.

Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese

Nutritional notes:
Calories per serving 352
Carbs per serving 4

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