Preparing for the menu plans each week has given me ample opportunity to make extra special breakfasts for my family. And they’re loving it! This morning we’re eating a 5-spice baked oatmeal; last week we gobbled up this easy baked omelet. Because it is baked, this is an “omelet” you can’t screw up — that’s why I like it so much.
By the way, I just learned that omelet is spelled omelet and not omelette. 😉
Baked Sausage & Potato Omelet
I served this omelet with cut up fruit and clabbered milk cheese (aka easy cottage cheese, which you'll see in the Cultured Dairy & Basic Cheese eCourse). Also nice on the side is a kefir parfait. Yield: 11" square pan full. Serves 9.
Ingredients
- 3 medium red potatoes
- extra virgin olive oil
- 1/2 to 1 pound grass-fed sausage turkey, chicken, pork, beef, lamb, etc.
- 12 organic or pastured eggs or 15 if small
- 1/2 cup raw whole milk
- 1 to 2 fire-roasted red bell peppers diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1 cup cheddar cheese shredded
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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Scrub potatoes.
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Slice very thinly.
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Arrange on the bottom of a baking pan (I use a deep dish 11" square), overlapping so all the pan is covered.
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Brush with olive oil and sprinkle with salt and pepper.
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Bake for 20 to 25 minutes, until potatoes begin to brown and soften.
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Remove from oven.
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Turn oven down to 375 degrees Fahrenheit.
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While potatoes are baking, cut sausage into bit size pieces and fry until done.
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Set aside.
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Whisk together the eggs, milk, roasted peppers, salt, pepper, garlic and basil.
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Layer sausage pieces over the baked potato slices.
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Layer 3/4 cup of the shredded cheese over the sausage and potatoes.
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Pour egg mixture into the potato crust.
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Bake for 30 to 40 minutes, until browned and an inserted knife comes out clean.
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The center will also feel firm when pressed lightly.
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Remove from oven.
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Sprinkle the remaining cheese on top.
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Return to oven to melt and lightly brown the cheese, a few minutes.
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Remove from oven and turn off oven.
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Let stand 10 to 15 minutes.
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Serve.
Have you made a baked omelet before? What do you put in yours? What do you make for an extra special breakfast?
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Wardee, your oven omelet looks wonderful! I’ve not tried one with potatoes in it. Will have to try yours next!
Here’s one that we use occasionally, like when we have sleepovers here or on holiday breakfasts.
http://www.joyinourjourney.com/1/post/2011/01/brittany-turns-11.html
If you scroll almost to the end of the posting, you’ll find the recipe. We served this during my daughter’s birthday sleepover. I use the all-natural Jimmy Dean sausage that doesn’t have any of the “bad stuff” in it like regular sausage.
Julieanne
This looks and sounds delicious, I love to have eggs for dinner since our breakfast time is too rushed to sit down together. I think the 5 spice baked oatmeal sounds good too.
-Brenda
HI! I’m hosting a link up this week — It’s a Keeper Thursdays! I hope you can come over and link up!
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I printed this to try. However, now that I look over the recipe in depth, I realize this is almost exactly like the “crustless” quiche recipe I use — except for the addition of the potatoes as a bottom layer. That is an excellent idea! I can’t wait to try it – and the deep dish 11 inch pan will make it larger and thicker than I can do it a quiche dish.