Sally’s baked omelette recipe
Sally’s Baked Omelette recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 6 breakfast sausage links
- 2 cups sharp cheddar cheese, grated
- 1 Tablespoon flour
- 1 cup Monterrey Jack cheese, grated
- 6 eggs
- 1/2 cup half & half
- 1 teaspoon Worcestershire sauce
Cook sausage according to package directions. Drain off fat and set aside. In a medium bowl, toss together cheddar cheese and flour. Place in the bottom of an ungreased 1-1/2 quart shallow baking dish. Evenly sprinkle with Monterrey Jack cheese. In medium bowl, beat eggs, half & half, and Worcestershire sauce until well blended. Pour egg mixture over cheese. Arrange one sausage per person on top. Cover and refrigerate up to 24 hours.
About 1/2 hour before baking, let set at room temperature uncovered while preheating oven. Heat oven to 350 degrees. Bake for 35 to 45 minutes or until mixture is puffed and egg custard is set when dish is shaken. Cut and serve. Can be served onto plate in kitchen because it stays firm.
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