Easy Breakfast for a Crowd: Baked Omelet

     We still have company in town from last week’s graduation celebration.  They leave this morning, so I’d like to send them off with a hearty but not heavy breakfast that will get them down the road.  If your guests eat eggs, this simple recipe can be adapted to whatever suits your palate and is available in the refrigerator.

     Published in the Richmond Times-Dispatch last summer as Kim Warnick’s Baked Omelet, I cannot believe that I have never seen another version of this recipe.  I have now made it several times for my children, always halving it.  Because we aren’t much for green onions in the morning around here, I have spiced it up with other ingredients that work in omelets, and it has always cooked beautifully.  If my children ate mushrooms, that would be the first addition that I would make to this basic recipe.

Kim Warnick’s Baked Omelet

  • 1/4 cup Butter
  • 18 Eggs
  • 1 cup Sour cream
  • 1 cup Milk
  • 2 teaspoons Salt
  • 1/4 cup chopped Green Onions (green and white parts) (PLUS more for garnish)

Preheat oven to 325°. Place butter in a 9-by-13-inch baking dish and set in hot oven to melt. Tilt dish to coat bottom with butter. In a large mixing bowl, beat eggs, sour cream, milk, and salt together until blended. Stir in onions. Pour into baking dish. Bake until eggs are set but moist, about 35 minutes. Garnish with extra chopped green onions.  Serves 12.

     This morning I am starting with 9 of the fresh dozen eggs from Harmony Hill Farm’s flock of Rhode Island Reds that I picked up at the St. Stephen’s Farmer’s Market on Saturday.  I am adding 1/2 cup shredded cheese, a couple drops of Tabasco, 1/2 t. dry mustard and the last bit of some chopped ham that I found in my fridge.  Pop it into the oven for 35 minutes, garnish with some chopped parsely from my herb pot, and voilà, breakfast is ready for my small crowd.

     Whether you’ve got summer guests joining you at the beach rental or your river house, you cannot go wrong with this simple and flexible breakfast dish.  Using this recipe idea, you will be able to relax and enjoy your company along with the weather.  Happy Summer at 1:16 p.m. EDT!

All photos by Avad Fan.

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One Comment on “Easy Breakfast for a Crowd: Baked Omelet”

  1. Ellen Buoyer says:

    Yum! This will be part of my rotation.


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