Baked Swiss Cheese Omelet
"This is an excellent recipe for any weekend brunch with company or family! I serve for our Christmas Breakfast with homemade muffins, sausage and fresh fruit. From Saltwood House Bed and Breakfast."
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1⁄2 cup swiss cheese, grated (10 oz)
- 1⁄8 cup butter
- 1 dash pepper
- 1 cup heavy cream
- 12 eggs, lightly beaten
directions
- Preheat oven to 350 degrees F.
- Grease a 13x9x2 inch glass baking dish.
- Spread the cheese over the bottom of the baking dish.
- Dot with butter.
- Pour half the heavy cream over the cheese.
- Add the eggs and then the remaining cream.
- Sprinkle with pepper.
- Bake for 40 to 45 minutes or until set.
- Serves 8.
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Reviews
-
Bev, good (and fattening), had this for Sunday morning breakfast, cut nice squares but very rich. I did throw in some ham chunks. Delish and I froze it in squares to reheat for a quick breakfast for me at work...let ya know how that works out....TY for a great easy recipe! -
Really easy and really delicious. Very rich, but no one complained! I also froze some leftovers - it makes alot. I didn't change anything. Thanks Bev for a great brunch recipe!
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I lightened this up considerably by using a lite cheese, non-fat milk fortified with dry milk powder in place of the heavy cream and egg substitute for the eggs. It was delicious and we enjoyed it served with fresh melon. -
This is a quick easy way to make omelets for 8. I actually cut the recipe in half and made 2 breakfasts for DH and me. The first one we ate as is with steak and potatoes. The second time, I placed the egg square on an onion roll with avocado, tomato and mayo. Delicious both ways - but the sandwich was really good the next day! -
Very rich and delicious. The kind of breakfast/brunch that you eat slowly to savor each bite. I halved the recipe (using an 8" x 8" square pan), but didn't halve the cheese;). Deeeeelicious! We all loved it and we'll have this again. Thanx for sharing this.
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Tweaks
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I lightened this up considerably by using a lite cheese, non-fat milk fortified with dry milk powder in place of the heavy cream and egg substitute for the eggs. It was delicious and we enjoyed it served with fresh melon.
RECIPE SUBMITTED BY
Bev I Am
United States
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