After almost every Saturday morning long run, we go out for breakfast. It's as much a time to catch up with one another as it is to put an end to those feelings of starvation. A few of us are creatures of habit, ordering the same menu item week after week. While others are a little more adventurous, usually ordering something different or never having an endless same meal streak. Lately I have become a creature of habit. As much as I love omelettes I generally don't order them in restaurants. Mostly because they are usually ginormous and paired with even more food. And I don't always trust my will power to show restraint or adhere to the 'less is more' way of thinking. But if these Baked Veggie and Bacon Omelettes I would have an almost guilt-free breakfast eating experience.
As popular as omelettes are, they are also the one breakfast food posing as a challenge for the home cook especially if you have a table of hungry family or friends. No one wants to spend all their time standing at the stove making two, three, four, or more omelettes. And no one wants to be last person to get theirs.
Fortunately there is a way to serve perfectly sized omelettes to everyone at the table at the same time. These incredibly delicious Baked Veggie and Bacon Omelettes will not only satisfy everyone's craving for an omelette, they will give you or validate your 'hostess with mostess' status.
Once the vegetables are chopped and sautéed, the omelettes come together easily. If you don't have time to do all of chopping in the morning, you can do some of it the night before. Dice up the onions and red bell pepper, store in two separate bowls, cover, and refrigerate overnight. Or you can get your family and/or friends involved. When choosing a tomato, I recommend a Roma or Plum Tomato as they have the least amount of seeds and are the easiest to cut into a dice. When choosing your bacon, choose a good quality thick cut, smoked one. And when choosing your cheese, pick one that melts when baked. Cheddar, Fontina, and Mozzarella would be some good options. I used a medium cheddar for these omelettes.
The egg mixture is made with six large eggs, a half cup of heavy whipping cream, a few drops of your favorite hot sauce, kosher salt and pepper. I like using white pepper, but black pepper will work too.
Generously greasing your ramekins with butter and preheating your oven to 350 degrees (F) will help ensure your omelettes bake up and come out perfectly.
With the egg/vegetable mixture divided equally between four ramekins (these were 4" sized ones), the omelettes bake in the oven for 20 to 30 minutes. Or until they have puffed up and are slightly firm to the touch. If the omelettes are still a wiggly in the center, give the pan a little shake and bake for a little longer. Recommend you begin checking for doneness at 20 minutes. Note: If you use smaller ramekins your baking time will need to be adjusted downward slightly.
You can easily double this recipe or increase by half if you are having 6 or 8 guests for breakfast.
Serve the Baked Veggie and Bacon Omelettes with some fresh fruit, juice, coffee, and/or something alcoholic, and maybe even a sweet breakfast or quick bread. Honestly, everyone should walk away from your table happily satisfied. Even those feeling ravenous! And more importantly, you will walk away not feeling like you spent the morning working as a part-time short order cook at a busy breakfast restaurant. Life is too short to start the day feeling stuffed or exhausted!
After eating one of these Baked Veggie and Bacon Omelettes I am not sure I will ever make a stove top omelette again. Well I don't actually mean never ever. What I mean is I would have to think long an hard before deciding whether to make a stove top omelette or these baked omelettes.
Who knows, but these incredibly flavorful baked omelettes could end up being one your signature, on regular repeat weekend and/or entertaining breakfasts! They also happen to be the closest thing to a perfect omelette bite ever!
Baked Veggie and Bacon Omelettes
Serves 4 or 6
Ingredients
2 Tablespoons unsalted butter, plus more for preparing the ramekins
1 medium red potato, unpeeled, cut into 1/2" dice
1 small or 1/2 medium Spanish or yellow onion, finely diced
1/2 red bell pepper, cut into small dice
1 teaspoon kosher salt, divided (or 1 1/4 teaspoons of kosher salt, divided)
4 slices of thick cut, smoked bacon, cooked semi-crispy, drained on paper towels, and cut into 1/2" strips
1 medium sized plum or Roma tomato, cut into 1/2 inch dice (if seedy, remove seeds)
6 large eggs
1/2 cup whipping cream
1/2 teaspoon white pepper (or can use black pepper)
Several dashes of hot sauce
1/2 cup freshly grated cheese (recommend Cheddar, Fontina, Mozzarella)
Green onions and parsley for garnish
Directions
1. Preheat oven to 350 degrees (F). Generously butter four 4" ramekins. Alternately use an oversized 6 muffin tin (at least 3 1/2 inches in diameter and 2" deep) and generously butter. Set aside.
2. In a small saucepan, bring the diced potatoes to a slow boil. Cook for at least 6-7 minutes or until slightly tender. Drain and reserve potatoes.
3. Melt the two Tablespoons of butter in a medium sized skilled. Add the onion and cook for approximately 5 minutes, stirring often. Onions will have begun to soften.
4. Add in the red pepper and cook for approximately 10 minutes.
5. Add in the diced potatoes and 1/2 teaspoon kosher salt. Continue cooking for another 5 minutes. All of the vegetables should be tender. Remove from heat and stir in the bacon and diced tomato. Set aside.
6. In a medium sized bowl, whisk the eggs, cream, remaining 1/2 teaspoon kosher salt, white pepper and hot sauce. Note: I added an additional 1/4 teaspoon of salt to the egg mixture.
7. Stir the vegetables and bacon mixture into the egg mixture.
8. Divide evenly into the prepared ramekins.
9. Top with freshly grated cheese.
10. Place ramekins on a baking sheet. Bake in the preheated oven for 20-30 minutes or until the omelettes are puffed and slightly firm to the touch.
11. Remove from the oven.
12. Garnish with sliced green onions and chopped parsley.
13. Serve warm or at room temperature.
Notes: (1) Baking time for the ramekins or the oversized muffin tin will range from 20-30 minutes. (2) Instead of cooked bacon, can use cooked breakfast sausage or diced ham. (3) You can cut the onions and peppers as well as par cook the potatoes the night before assembly. Store covered in a bowl in the refrigerator. (4) Your omelettes should easily come out of the ramekins, especially if you generously buttered them. Either serve everyone their own omelette in the ramekin, or remove from the ramekins and transfer to a large serving platter. (5) Store any leftovers in the refrigerator. Reheat in the microwave before eating.
