Make Ahead Baked Omelets

This recipe is so simple since the eggs are baked in a large pan.  Use this as your base recipe, adding other meats and veggies as desired. Cut into individual portions and keep in your fridge or freezer and you’ve got a healthy quick breakfast in minutes. Cut into squares, or have a little fun with cookie cutter shapes. 

Prep time: 15 minutes

Cook time: 30 minutes

Wide heavy duty foil*

Nonstick cooking spray

8 eggs

3/4 cup ricotta cheese

1/4 cup complete pancake mix 

1/2 teaspoon garlic salt

2 cups shredded sharp Cheddar Cheese

First Street Ground Black Pepper

Serve on any of these toasted favorites:

Toasted English muffins, bagels, waffles, bread, or tortillas

Preheat oven to 350°F. Line a 13 X 9-inch baking dish with foil,  pressing well into the corners and leaving an extra inch all the way around*. Coat well with cooking spray. Puree eggs, ricotta cheese, pancake mix and garlic salt in a blender or food processor or in a large bowl with a stick blender. Stir in Cheddar and pepper and spread in prepared baking dish. Bake at 350°F for 30 minutes or until the center is set. Let cool, then carefully pull up foil on 2 sides to remove from pan. Cut into desired shapes and store in the refrigerator or freezer in an airtight container until ready to serve. Makes 12 small servings. 

Leftover tip: 

If making breakfast sandwiches with cookie cutter shapes, use the leftover cut out bread to make an egg and cheese toast. Place bread in a buttered skillet set over medium heat. Cook until golden brown then turn. Crack an egg in the center and cover skillet; cook until egg is cooked to your liking. 

*Lining the dish with foil lets you easily lift the baked eggs from the pan. You can then cut them into squares or use cookie cutters to cut pieces of egg and bread into desired shapes. 

Customize your omeletes:

Cook as directed above, or divide the surface into 3 or 4 sections with green onion tops. Give each section its own flavor by lightly stirring extra ingredients into the surface of each section. Below are some of our favorite variations. 

Italian: 

Roasted red peppers, chopped and patted dry between paper  towels

Sliced green onions

Italian seasoning blend

Grated or shredded Parmesan C=cheese

Veggie:

Fresh baby spinach, torn into pieces, microwaved until soft and 

     patted dry between paper towels 

Roasted red peppers, chopped and patted dry between paper towels

Sliced green onions

Grated zucchini, patted dry between paper towels

Grated or shredded Parmesan cheese

Bacon Swiss:

Cooked crisp and coarsely broken bacon

Shredded Swiss cheese

Sliced green onions

Mexican:

Diced green chiles

Sliced green onions

Shredded Mexican  blend cheese

Mexican seasoning blend or chili powder