Description
Simple enough for family, yet elegant enough for company
Ingredients
Scale
- 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
