If there’s one thing my kids and husband love, it’s a good egg-based meal. In fact, we go through about five dozen eggs a week because the boys are always asking for scrambled eggs, fried egg sandwiches or egg burritos! Eggs are a great source of protein, and they can be used in such a variety of ways that you never really get tired of them.
One of my favorite egg dishes is this oven baked two meat omelette, which features some lovely flavor combinations and allows for full tummies in kids and grown ups alike. You can change it up with different types of cheeses, and if you don’t like the meats, you can switch to bacon or other types of breakfast meats that are more to your taste.
Oven baked omelettes are also so much simpler to make than traditional omelettes on the stove, as they so often fall apart that way. With this technique, you simply throw everything into the oven safe dish and off you go!
1 lb ground sausage
8-10 pieces of diced Canadian bacon
1/3 C milk
1/2 C shredded sharp cheese
1 green pepper (diced)
1 can of Rotel (Original)
Salt and Pepper
To begin, preheat the oven to 400 degrees.
Fry up your sausage in a skillet until cooked through. Dice up your green pepper and Canadian bacon, then set aside. Drain your Rotel and set aside.
Mix together your sausage and Canadian bacon.
Coat your baking pan with cooking spray or just use some good old fashioned butter (this recipe isn’t low on fat, so feel free to go for the extra flavor!).
Add your meat mix to the bottom of your dish, then add your pepper and Rotel in layers. Follow with a layer of the shredded cheese.
In a separate bowl, mix your eggs and milk, whisking until well beaten. Add salt and pepper to taste and then pour the eggs over the top of your dish.
Bake the whole thing for about 20-25 minutes until it is cooked through and golden brown on top.
I love to serve it with a side of fruit – usually oranges or grapes since that is what my kids love. My husband usually adds a dollop of sour cream on top of his, and my kids will usually dip theirs in ketchup.
The beauty of this dish is that it can be easily changed up for pickier eaters. My oldest hates veggies, but he’ll eat the meat and cheese. So we often make it without the peppers and Rotel. Sometimes, though, I will sneak carrots into it, as the color blends in with the cheese, and he is none the wiser. Mom score!
This is the perfect make-ahead breakfast if you have guests coming, as well. I often whip it up the night before, leave it in the fridge (uncooked) and then bake it in the morning so my guests have a delicious hot meal to eat. It’s also great for weekends when you want a hearty breakfast.
- 1 lb ground sausage
- 8-10 pieces of diced Canadian bacon
- 8 eggs
- 1/3 C milk
- 1/2 C shredded sharp cheese
- 1 green pepper (diced)
- 1 can of Rotel (Original)
- Salt and Pepper
- Preheat oven to 400 degrees.
- Fry up your sausage in a skillet until cooked through.
- Dice up your green pepper and Canadian bacon, then set aside.
- Drain your Rotel and set aside.
- Mix together your sausage and Canadian bacon.
- Coat your baking pan with cooking spray or butter.
- Add your meat mix to the bottom of your dish, then add your pepper and Rotel in layers. Follow with a layer of the shredded cheese.
- In a separate bowl, mix your eggs and milk, whisking until well beaten. Add salt and pepper to taste and then pour the eggs over the top of your dish.
- Bake for about 20-25 minutes until it is cooked through and golden brown on top.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 426 Total Fat: 32g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 321mg Sodium: 1346mg Carbohydrates: 6g Fiber: 0g Sugar: 2g Protein: 27g
Check out some of my other delicious breakfast recipes below!