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8

Brunch Oven Omelet with Canadian Bacon

Prep 15 min
Total 50 min
Servings 12

Nothing could be easier than baking omelets for everyone in one dish! Topped with maple-flavored Canadian bacon, it’s a real crowd pleaser, too. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Ingredients

lb Canadian-style bacon, cut into 24 (1/8-inch) slices

1/4

cup maple-flavored syrup

1/4

cup butter or margarine

eggs

cup sour cream

cup milk

teaspoons salt

medium green onions, chopped (1/4 cup)

Chopped fresh parsley

Steps

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1

Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2

In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
3

Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

Expert Tips

Lightening up this dish is easy! Canadian bacon is already lower in fat, so just use reduced- or fat-free sour cream and substitute fat-free cholesterol-free egg product for the whole eggs.
Don't let all those eggs bowl you over. Use a large bowl for mixing all the ingredients.