Oven Baked Breakfast Omelette

A very simple but delicious oven baked breakfast

Looking for a simple but delicious breakfast recipe that you can prepare in no time? Then look no further! :) I have a great recipe for you that you can prepare in minutes.

This oven baked omelette with ham and cheese is a great way to start a day, whether it is early in the morning or for a late brunch. It is very filling and goes great with some toast and oh, not forgetting the hot coffee. Yes, some mornings really need that coffee. What is great is that if you don´t have any mushrooms or you want to keep it vegetarian, just add the stuff for the filling that you like and make this omelette your own. I personally loved the combination of ham, cheese, mushrooms and oh, yes, not forgetting the basil. It is kind of like a little breafast pizza, but a healthier kind :)

 

All you need to do for this recipe is chop the stuff you are going to use for the filling and whisk the eggs and I really doubt it will take you more than ten minutes. I don´t think it will even take that much, but if you are still a bit sleepy then I have taken that into the account here :) ​Then just fill the ramekins with all that yumminess and pop them in the oven. Now you have time to take a shower, if you are a morning shower kind or dance to some happy music while you set the table and get the toast and coffee ready. And now I am really hoping you will dance a little as just the thought of happy people dancing in the morning brings a smile to my face :)

"Morning´s here,

The morning´s here,

Sunshine is here,

The sky is clear.."

Good morning my darlings!

 

Enjoy!

Step by Step Video

RECIPE

Oven Baked Breakfast Omelette

A super simple breakfast recipe

​INGREDIENTS

  • 6 eggs (large)

  • 1-2tbsp milk

  • salt

  • pepper

 

  • 1 mushroom

  • 2 big slices of ham

  • 2 handfuls of mozzarella cheese

  • some fresh basil

DIRECTIONS

  1. In a medium bowl whisk the eggs shortly.

  2. Add milk, season with salt and pepper and whisk again shortly.

  3. Cube the mushrooms, ham and chop the fresh basil coarsely.

  4. Divide all of the ingredients of the filling between two small (200ml) ovenproof ramekins and pour over the eggs. Sprinkle some extra cheese on top.

  5. Place the ramekins into an ovenproof casserole or pie dish and fill with boiling water so that the ramekins are about half covered.

  6. Bake in 200°C in the middle shelf of the oven for about one hour. You can also bake them for a shorter time (30-40 minutes) if you like the eggs half done in the middle (scramble like texture).

  7. Be careful when opening the oven door so you don´t burn yourself with the steam.

  8. Allow the omelette to cool for about 10 minutes before serving.

TIP. Can be made beforehand and re-heated.

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