The Oven Omelet…

There are many names for this dish. I have seen it called a crust less quiche, gluten free egg bake, for me it will always be an oven omelet. This was one of those quick and easy breakfast dishes my mom when we had company or it was a holiday.

I remember one of the first times she made dish was when my sister’s Girl Scout troop did an overnight tour of San Francisco. The troop came to our house for breakfast afterward and I got to hear all about “The City” at night. The most interesting was hearing about the freeze-dried food plant they visited and of course the fortune cookie factory.  

This dish works well for any meal, travels real well if you need a quick and easy potluck contribution!

If you do not have a gluten allergy feel free to use regular Bisquick.

Ingredients:

1 package (16 oz) bulk pork sausage

 1 medium red bell pepper, chopped

1 medium onion, chopped

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz)

3/4 cup Bisquick® Gluten Free mix

2 cups milk

1/4 teaspoon pepper

6  eggs

 

Directions:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

This recipe is from Betty Crocker