Sleepin In Omelette Recipes

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SLEEPIN' IN OMELETTE



Sleepin' in Omelette image

Make and share this Sleepin' in Omelette recipe from Food.com.

Provided by nicoleingermantown

Categories     Breakfast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 onion rolls
1 cup cheddar cheese, grated
3/4 cup butter
1 (8 ounce) package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
1 dash cayenne pepper
1/2 teaspoon salt
1 teaspoon chives, chopped

Steps:

  • Generously butter 9 x 13 baking dish.
  • Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top.
  • Cut 1 1/2 sticks butter into pats and place over the top.
  • Mix remaining ingredients and pour over the top of the dish.
  • Cover and refrigerate overnight.
  • The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Nutrition Facts : Calories 565.7, Fat 42.2, SaturatedFat 23.7, Cholesterol 364.7, Sodium 789.5, Carbohydrate 26.9, Fiber 1, Sugar 1.4, Protein 20

SLEEPIN' IN OMELET



Sleepin' In Omelet image

Provided by Ree Drummond : Food Network

Time 9h15m

Yield 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) salted butter, plus more for buttering the baking dish
1 loaf ciabatta
1 cup grated Cheddar
8 ounces cream cheese
2 cups milk
2 tablespoons dehydrated onions
1 teaspoon chopped chives
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
10 large eggs

Steps:

  • Generously butter a 9-by-13-inch baking dish.
  • Tear the ciabatta into chunks and place them in the bottom of the baking dish. Sprinkle with the Cheddar, then tear the cream cheese into small pieces and place over the top. Cut the 1 1/2 sticks of butter into pats and place over the top.
  • Mix together the milk, onions, chives, mustard, salt, cayenne and eggs in a large bowl and pour over the top of the dish. Make sure to pour slowly, getting it all around the edges and in the crevices. Cover with foil and refrigerate overnight.
  • The next morning, preheat the oven to 325 degrees F.
  • Bake the omelet, covered, for 45 minutes. Raise the oven temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes.
  • Eat. Faint. Repeat.

MUG OMELET



Mug Omelet image

Provided by Ree Drummond : Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 8

Salted butter, for greasing the mug
3 large eggs
2 tablespoons milk
2 tablespoons shredded Monterey Jack cheese
2 tablespoons finely diced ham
1 tablespoon finely diced green bell pepper
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • Grease the inside of a microwave-safe 12-ounce mug with the butter. Add the eggs and milk, then beat with a fork until well combined.
  • Stir in the cheese, ham, bell pepper, salt and pepper.
  • Microwave on a medium-high setting for 1 1/2 minutes, then stir and microwave until the eggs are set, an additional 1 to 1 1/2 minutes.
  • Let cool slightly before serving.

OMELET IN A BAG



Omelet in a Bag image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 1 omelet

Number Of Ingredients 9

2 large eggs
2 tablespoons grated Cheddar
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper
1/2 teaspoon chopped chives

Steps:

  • Bring a large pot of water to a boil, then reduce to a simmer.
  • Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.
  • Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

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