Baked Egg And Chili Omelet
A hearty baked egg and chili omelet featuring bread, sharp cheddar, and green chilies, perfect for breakfast or brunch, offering comforting flavors with a spicy kick.
Ingredients
Instructions
- Butter the bread slices and cut them into cubes.
- Layer the bread cubes, shredded cheddar cheese, and chopped green chilies in a buttered casserole dish.
- In a bowl, combine the eggs, milk, salt, pepper, and minced onion; pour the mixture over the layered bread, cheese, and chilies.
- Cover the casserole and refrigerate overnight.
- Bake, covered, in a 350°F (175°C) oven for 1 hour.
- Remove the cover and bake for an additional 5 minutes or until the dish is puffy and set.
Tips & Substitutions
For added flavor, consider using pepper jack cheese for a spicy twist or mixing in some sautéed bell peppers. You can substitute the fresh green chilies with jalapeños or even diced canned green chiles if you prefer a milder taste. If you're short on time, you can skip the overnight refrigeration, although letting it sit allows the flavors to meld beautifully.
Serving Suggestions
This baked egg and chili omelet is a fantastic brunch dish, best served with a fresh green salad or some sliced avocado on the side. Pair it with a light fruit salad for a refreshing contrast. For a complete meal, consider serving with a side of crispy hash browns or a slice of toast. It pairs beautifully with Meringue Baskets for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the omelet in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for about 1-2 minutes, checking to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Egg And Chili Omelet contains roughly 1139 calories, with 26g protein, 153g carbohydrates, and 49g fat. It is an excellent source of protein (51% of the Daily Value), calcium (46% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in this recipe?
Absolutely! While cheddar is the traditional choice, you can experiment with other cheeses like mozzarella, gouda, or even feta for a unique flavor profile. Just keep in mind that the melting properties may vary, so choose a cheese that melts well for the best texture.
How can I make this recipe vegetarian?
This recipe is already vegetarian-friendly! However, if you want to boost the veggie content, consider adding sautéed spinach, mushrooms, or even diced tomatoes to the layers. These additions will enhance both flavor and nutrition while keeping it deliciously satisfying.
Can I freeze the baked omelet?
Yes, you can freeze the baked omelet. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).