This recipe for Baked Omelette is easy to make and delicious. It’s the perfect brunch to cook for a crowd, or even just for one! The recipe scales easily, and you can use your favorite toppings in your baked omelette.
I love brunches because it’s an excuse to get together with friends during the day (but not too early!) and feast! The other weekend, our friends invited us and Kili to their flat. Kili loves visiting new places, and of course our friends spoil her (as always) with new toys and treats. She ran around their patio and flat, exploring every corner and nook and tiring herself out. And while she was busy doing that, we were busy being spoiled by a delicious brunch our friends had planned.
This baked omelette is perfect to cook for a crowd, or even just for one
The menu that day was to make our own baked omelette muffins. Our friends made the egg mixture and buttered all the muffin tins. We then had task of filling our own muffin cup omelettes with our favorite toppings.
You can fill these baked omelettes with any of your favorite toppings
They had put out such a spread of toppings that it filled their entire worktop with various bowls, plates, pans, and skillets. In true buffet-style, we each went down the line, and filled our baked omelette muffins with our choice of toppings:
Mexican spice blend
Baked omelette can be made as a casserole, or in individual ramekins
I’ve made a variation of the baked omelette muffins here, and instead of using muffin cups, I’ve poured the egg mixture into a small casserole, and into two cocottes. The baked omelette in the casserole dish can be sliced and served with fork and knife, while the baked omelettes in the cocotte can be simply enjoyed with a spoon.
This recipe is very flexible, so feel free to swap the toppings with other toppings of your choice. Just make sure any raw meat toppings are fully cooked before you put them in the omelette (ie. use fully cooked bacon, sausage and chorizo). If you’ll be using vegetables as fillings for your baked omelette, it may also be helpful to cook them first since some vegetables tend to release a lot of water as they cook.
Baked Omelette - Use Your Favorite Toppings (GF)
- 10 medium eggs
- 8 bacon strips - cooked and chopped into 1/2-inch (1-cm) pieces
- 1/4 cup sour cream (50 grams)
- 1/2 cup shredded cheese (60 grams)
- 4 spring onions - chopped
- 1 dash of black pepper
- 1 dash of paprika
- 1 dash of cayenne
- hot sauce - to serve (optional)
Preheat oven to 350°F / 175°C.
Lightly butter ramekin dishes or a small casserole pan.
Beat the eggs together with the sour cream until everything is a uniform light yellow color, and there is a little bit of foam on the top, about 5 minutes.
Mix in the cheese, spring onions and bacon.
Carefully pour or spoon into the prepared ramekin dishes or casserole pan.
Bake in the oven for 25-30 minutes (for the two cocottes, I baked the omelette for 25 minutes; for the small casserole dish, I baked the omelette for 30 minutes) until the omelette is puffed up.