There is just something magical about breakfast in bed. I think it is because everyone wants it, but not too many people want to get up and make it. Even though I am a go go go kind of person, I still love a lazy morning. I love it so much, that I want to bless my husband with it. I have a little repertoire of quick meals that look and taste divine, in no time at all. This is one of them. I get in and out of the kitchen so fast, he doesn't even realize breakfast is coming. I hop back in bed for morning snuggles, and 40 minutes later, the timer goes off and we have an amazing breakfast.
Romantic tip: Treat your love to breakfast in bed. They just might return the favor sometime!
What I love so much about these omelette's is that you can cater them to individual taste's. For instance, my husband likes all things hotter than hades. I love spice and heat, but he likes it over the top. So I added jalapeno peppers to his. You can cook the bacon and saute the onions the night before, so all you have to do is pop the omelette's in the oven.
Oven Baked Omelette's
adapted from Taste of Home
4 bacon strips, diced
1/2 onion, diced
2 green onions, sliced
4 eggs
1/2 cup milk
1/4 teaspoon salt
1-1/4 cups shredded Monterey Jack cheese, divided
Cook bacon until crisp. Drain the pan, but don't clean the pan. Set bacon aside.
In the same pan you cooked the bacon saute onion until tender; set aside.
In a large bowl, beat eggs. Add the milk, salt, 1 cup
cheese, bacon and sauteed onions. Transfer to a greased shallow
2-qt. baking dish. Or to two individual baking dish. Top with sliced green onions.
Bake, uncovered, at 350° for 30 minutes.
Take out and sprinkle with
remaining cheese. Bake another 10 minutes. Serve warm.
I like to serve these, breakfast in bed style.
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