Bacon, Ham and Cheddar Omelet Bake

This baked omelet is full of classic flavors and is great to serve to company. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

tablespoon vegetable oil

1/2

cup chopped green bell pepper

1/2

cup chopped onion

eggs

cup milk

1/2

teaspoon salt

1/2

teaspoon pepper

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

cup crumbled cooked bacon

1/2

cup diced cooked ham

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1

Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
2

In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
3

Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.

Make your bacon ahead of time to save on prep time. Otherwise, place bacon on foil-lined baking pan, making sure not to overlap pieces. Bake at 400°F 15 to 20 minutes or until brown and crispy. Drain on paper towel, cool slightly before crumbling.
Top with chopped tomatoes or sliced green onions for a nice complement to this recipe.
Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.