Baked Omelet With Hashbrowns. Cook bacon in heavy skillet until crisp. Remove from pan and set aside, crumble when cool. In bacon drippings in same skillet, mix potatoes, onion and green peppers.
Invert omelet onto a plate to serve.
Beat eggs, milk, salt and pepper together.
It's great because it comes together so quickly.
You can have Baked Omelet With Hashbrowns using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Baked Omelet With Hashbrowns
- It's 8 of Eggs.
- You need 6 of Hashbrowns.
- It's 1 1/2 of Onion.
- You need 7 oz of Cocktail sausages.
- You need 1 of Cilantro.
- It's 1 of Splash of half and half.
- You need 1 of as needed Salt/pepper.
- It's 1 pinch of Crushed red pepper (optional).
- You need 1 of as needed Olive oil.
In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Since this is a baked omelet, there is no need to dirty a skillet, too. On a large rimmed baking sheet, toss hash browns with olive oil, garlic powder and paprika.
Baked Omelet With Hashbrowns instructions
- Spray your dish (I used a 13x9 Pyrex) with cooking spray and lay your hash browns down. Put dish in a preheated 350°F oven until they are warm. Take them out and flatten with a back of the spoon. Put them back in the oven for a couple mins to crisp up.
- Dice onions how you prefer and add to pan. Coat with olive oil and sautee until onion is caramelized. Slice your sausages and add to pan. Add crushed red pepper and sautee for a few mins until the sausage has a bit of a char on them..
- In a separate bowl, scramble your eggs; add salt/pepper, half and half and cilantro..
- Once the onion/sausage mixture is ready, add that to the scramble egg mixture. Pour mixture over hashbrowns and bake until a toothpick comes out clean.
Season with salt and pepper, then add egg and cheese and gently mix until evenly. Hash browns cheese omelet is the best recipe for foodies. If it is the favorite recipe of your favorite restaurants then you can also make hash browns cheese omelet at your home. Shred your potatoes and immediately put them into a bowl of cold water. Place the potatoes on a (clean) dish towel, wrap them up and squeeze out any excess water.