Triple Cheese Omelet Bake for Christmas Breakfast

This dish is ready when you are! Layers of potatoes, cheese, eggs, and bacon make this Triple Cheese Omelet Bake a hearty breakfast. Prepare ahead and refrigerate it overnight for a fuss-free Christmas morning.

Triple Cheese Omelet Bake for Christmas Breakfast

Today I’m posting something savory to balance out all the sweet things I’ve been making. I’m a huge fan of breakfast casseroles (see this fave) and I’m always on the lookout for a worthwhile recipe that will make Christmas or New Year’s morning easy. 

This cheesy omelet bake scored high marks during recipe testing and ended up being lunch for about 3 days in a row. So, if you’re a breakfast every hour person like I am, you’ll probably love this for any meal. And what’s not to love about bacon, eggs, and cheese that sits atop a layer of hash browns? It’s all good. 

Triple Cheese Omelet Bake

The centerpiece of the spread.

The Triple Cheese Omelet Bake is certainly the main attraction here. But I decided to create a whole breakfast buffet for this post, because these Panettone Muffins are not to be missed! I’ve made them a few holidays in a row, and they are always a crowd-pleaser. 

And for something special to sip, I mixed up a batch of Sparkling Pomegranate Punch. Here it’s made just the same as the recipe I’ve linked, except this time I topped it with some pineapple sherbet. Turns out, this was a really good idea. 

Triple Cheese Omelet Bake

Make it ahead!

The omelet bake is already pretty easy to put together. But I have a shortcut to recommend anyway. Pre-cooked bacon will remove the step of cooking raw bacon. And it crisps up wonderfully as it bakes on top of this casserole. It requires nothing more than a quick chop.

This dish can be assembled, covered, and chilled overnight in the refrigerator. Bring to room temperature before baking. Or add 10 minutes to the bake time if the dish is still chilled.

Triple Cheese Omelet Bake

This will serve 6-8 hungry people, or if your Christmas morning is more intimate, then leftovers keep well and reheat easily in the microwave. It’s great for lunch with an arugula salad on the side, or even a little cup of mandarin orange segments, which I serve with breakfast often.

Again, here are links to the sides:

Panettone Muffins

Sparkling Pomegranate Punch

Triple Cheese Omelet Bake

Heather Baird
This dish is ready when you are! Layers of potatoes, cheese, eggs, and bacon make this a hearty breakfast. Prepare ahead and refrigerate it overnight for a fuss-free Christmas morning.
This recipe is naturally gluten-free, as long as you use cheeses that are labeled as gluten-free. Some shredded cheeses contain thickeners or stabilizers that help them keep their shape, which can contain gluten.
See the recipe notes for more recipe variations.
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8

Equipment

  • 3 quart baking dish

Ingredients
 
 

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 26 oz. frozen shredded hash brown potatoes, thawed (1 bag)
  • 2 cups Swiss cheese shredded
  • 12 slices of bacon cooked crisp
  • 8 oz. cream cheese, softened
  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup chopped scallions optional

Instructions
 

  • Preheat oven to 350°F. Evenly spray the inside of a 3 quart baking dish with cooking spray and set aside.
  • Melt the 2 tablespoons of butter in a saucepan over medium heat. Cook chopped onion and green pepper in the butter, stirring constantly until tender and the onions turn translucent. Set aside.
  • Evenly spread the hash browns in the bottom of the prepared baking dish, and sprinkle with Swiss cheese. Chop the cooked bacon and sprinkle half of it over the cheese, and top with the cooked vegetable mixture.
  • In the bowl of an electric mixer, beat cream cheese on medium speed until softened. Add eggs and milk; beat until smooth. Scrape down sides and bottom of mixing bowl to make sure ingredients are thoroughly blended. Add parmesan cheese, salt and pepper; beat until just blended. Pour the egg mixture over ingredients in the dish and sprinkle with remaining half of the bacon.
  • Bake uncovered for 35 minutes, or until set and lightly browned. Let cool 5 minutes and top with chopped scallions, if using. Serve immediately.

Notes

Make ahead: This dish can be assembled, covered, and chilled overnight in the refrigerator. Bring to room temperature before baking, or add 10 minutes to the bake time if the dish is still chilled.
Dietary Swaps – A close relative of mine has gluten intolerance, cannot eat pork or cheeses. However, she can eat eggs all day long! So, with some adaptations, she can enjoy this casserole. Here are my swaps.
  • Turkey Bacon: I use turkey bacon cooked crisp and crumbled instead of regular bacon.
  • Vegan Cream Cheese: I use Tofutti vegan cream cheese in place of the real stuff.
  • Cashew ‘Cheddar’: I grate Violife Epic Mature cheddar and use it in place of the 2 cups of Swiss cheese. It is the best vegan cheese I have ever tasted and it melts well in recipes. Much better than some of the more popular ubiquitous brands of vegan cheese.
  • Vegan Parmesan: Follow Your Heart brand vegan parmesan cheese is a fine replacement for grated parm.
  • Plant-Based Milks: The milk in this recipe can be replaced with unsweet soy, almond, or cashew milk. 
  • Plant Butter: Good ol’ margarine. It’s now commonly labeled as ‘plant butter’ but some brands are better than others. Miyoko’s is a fine buttery-tasting plant milk-based butter that I use and recommend.
Keyword breakfast casserole, christmas breakfast, omelet bake
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Courtney Elizabeth
Courtney Elizabeth
3 years ago

Thank you so much ! Your series of delightful goodies has brought so many smiles around here ! Merry Christmas & Happy Holidays to y’all

Heather Baird
Heather Baird
3 years ago

Thank you so much, Courtney Elizabeth! Merry Christmas to you. xo-h

Anonymous
Anonymous
3 years ago

Thank you for sharing your glorious creations. You work hard at your profession and it shows. Happy Holidays to you and your family!