I am a morning person. Always have been. A cup of coffee, sunrise or rain-spattered windows, the Word of God, complete silence, and a piece of chocolate makes a perfect morning for me.
On the rare occasion that we have a lazy morning, I like to serve brunch — simple, fun, fancy, and satisfying — in individual ramekins.
I always bake bacon – it turns out perfectly, doesn’t splatter all over the stove, and easy to clean up. Half a pound fits perfectly on my roasting rack, and the grease falls to the pan below. Once the grease is cool, wipe it up with a paper towel before trying to wash the pan. Or bake a couple pounds of bacon, and store in a bag in the refrigerator.
Preheat the oven to 350 degrees, spray six ramekins, and put them on a rimmed cookie sheet for stability.
Toss the cheeses together with flour to coat thoroughly. Divide the cheese up between the ramekins.
Cut the green onions, chop the bacon, and dice the sun dried tomatoes. Beat the eggs lightly, then add the milk, garlic salt, salt, pepper, dry mustard, and basil. Grate a healthy amount of nutmeg into the eggs and beat again.
On top of the cheese in each of the ramekins, add green onions, chopped bacon, and sun dried tomatoes. Measure about 1/2 cup of the egg mixture into each ramekin.
Bake 25-30 minutes.
While the omelettes are baking, heat olive oil in a medium frying pan. Once it is hot, add the butter so it can melt. Sauté mushrooms, black pepper, and minced garlic until fragrant and tender.
Let stand for 5 minutes before slipping the omelettes from their ramekins and serving them topped with sautéed mushrooms.
Smoked Gouda & Sundried Tomato Omelettes
- Total Time: 45 minutes
- Yield: 6 1x
Description
Simple enough for family, yet elegant enough for company
Ingredients
- 8 eggs
- 1 cup grated smoked gouda cheese
- 1 cup grated cheddar cheese
- 1 Tbsp tapioca or sorghum flour – to keep it gluten free – or regular wheat flour
- 3 green onions, sliced
- 1/4 cup sun dried tomatoes, chopped finely
- 4 slices bacon, cooked and chopped
- 1 cup milk
- 1/4 tsp salt
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1 tsp dried basil
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/2 tsp black pepper
Instructions
- Prepare bacon – either in the oven or on the stove until crispy – and chop.
- Spray 6 ramekins and set on a rimmed cookie sheet.
- Toss the grated cheeses with flour, then divide between the ramekins. Add green onion, bacon, and sun dried tomatoes to each ramekin.
- Whisk together the eggs, milk, garlic salt, salt, pepper, dry mustard, basil, and freshly grated nutmeg. Divide egg mixture between the 6 ramekins (about 1/2 cup each).
- Bake at 350 degrees for 25-30 minutes.
- While the omelettes are baking, heat olive oil in frying pan, then melt in the butter. Sauté mushrooms, black pepper, and minced garlic.
- Remove omelettes from oven, let stand for 5 minutes before serving with sautéed mushrooms
Notes
These can be made in advance and refrigerated for an on-the-go breakfast.
Use whatever filling you have on hand — ham, deli turkey, chives, etc.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
