Let's Have Brunch - Chili-Cheese Oven Omelet

When we have guests for the weekend, I am always looking for something new and different for breakfast or brunch. This recipe from Betty Crocker is very easy and ready in about an hour. The blend of flavors from the Cheddar, Monterey Jack and green chilies, combined with the salsa on top, are sure to wake up your taste buds in the morning.


Chili-Cheese Oven Omelet

2 cups shredded Cheddar
1 can (4 ounces) chopped green chilies, drained
2 cups shredded Monterey Jack cheese
1-1/4 cups milk
3 tablespoons flour
1/2 teaspoon salt
3 eggs
Salsa for serving

  1. Layer Cheddar cheese, chilies and Monterey Jack cheese in greased square baking dish 8x8x2 inches.
  2. Beat milk, flour, salt and eggs; pour over cheese mixture.
  3. Bake, uncovered, in 350-degree F oven until set in center and top is golden brown, about 40 minutes.
  4. Let stand 10 minutes before cutting.
  5. Serve with salsa. The original recipe calls for heated tomato sauce, but we like something with a kick, so I used salsa.





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