Cheese & Mushroom Oven Omelet

Cheese & Mushroom Oven Omelet

Cheddar cheese, bacon, and mushrooms fill this popular breakfast main dish.

20 min. prep time
6 servings
000 Ratings


2 tablespoons LAND O LAKES® Butter
8 ounces (2 cups) sliced fresh mushrooms*
1/3 cup milk
2 tablespoons all-purpose flour
1/8 teaspoon pepper
6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
6 slices (1/4 cup) crisply cooked bacon, crumbled


Heat oven to 350°F. Melt butter in 10-inch skillet; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4 to 6 minutes). Drain. Set aside.

Combine milk, eggs, flour and pepper in medium bowl. Beat with wire whisk until frothy. Stir in 1 cup cheese, bacon and mushrooms.

Pour egg mixture into buttered 8-inch square baking pan; sprinkle with remaining cheese. Bake for 20 to 25 minutes or until eggs are set in center.

* Substitute 1 (4-ounce) can sliced mushrooms, drained.

Microwave Directions: In 9-inch pie plate microwave butter on HIGH (30 to 40 seconds). Stir in mushrooms. Cover with plastic food wrap; microwave on HIGH, stirring after half the time, until mushrooms are tender (2 to 3 minutes). Drain; set aside. Combine eggs, milk, flour and pepper. Beat with wire whisk until frothy. Stir in 1 cup cheese, bacon and mushrooms. Pour into same pie plate. Microwave on HIGH, stirring after half the time, until eggs are set in center (3 1/2 to 5 1/2 minutes). Sprinkle with remaining cheese. Let stand 2 minutes.

Nutrition Facts (1 serving)

Calories: 290

Fat: 22g

Cholesterol: 260mg

Sodium: 410mg

Carbohydrates: 6g

Dietary Fiber: 1g

Protein: 16g

Recipe #5085B©1995Land O'Lakes, Inc.

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