Triple Cheese Omelet Bake
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.
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.
Tried this recipe?Let us know how it was!