This English Breakfast Baked Omelette is designed to save you time and to feed a crowd. With this recipe, you cook 9 (or 18, if you double the recipe) eggs simultaneously. You can prepare most of it the night before, so it only takes 2 minutes in the morning to get this in the oven.
Remove the sausages from the casings (or alternatively use sausage meat). In a medium skillet on medium-high heat, add in a bit of oil and cook the sausages, breaking them with a spatula as they cook. Add in the bacon pieces and cook, stirring frequently, until both are cooked through. Remove the cooked sausage and bacon from the pan and set aside in a bowl.
Add the mushrooms into the pan, and cook, stirring frequently until the mushrooms have released their liquid. Remove the mushrooms, draining the liquid.
In a large bowl, beat the eggs. Add in the sour cream and milk. Add in the bacon, sausage, mushrooms and chives. If you are preparing the baked omelette the night before, cover the bowl and set it in the refrigerator.
When you are ready to bake the omelette, preheat oven to 375°F / 195°C. Liberally oil an 8 x 8-in (20 x 20-cm) baking pan and pour everything into the pan.
Place the tomatoes, face up, across the surface. Add on two handfuls of cheese.
Bake for 50-60 minutes, until the omelette is set in the middle and the cheese is golden brown. Serve immediately.
Notes
The omelette is tall enough to stand almost 2-inches. It's a beautiful sight. Because of the height though, the omelette naturally layers out a bit. The sausage and bacon tend to fall towards the bottom (they are heavier), while the mushrooms linger near the top. Scoop your fork straight down for each bite, you'll get everything at once.You can double the recipe to bake in a 9 x 13-in pan.