Broccoli-Bacon Baked Omelet

Over the past few months I have been striving to get a good portion of veggies in during breakfast. It's so easy to pour a bowl of cereal, but it lacks so much good, hearty nutrition. Plus veggies are filling, low in calories, and pack in a lot of nutrients. Long story short, eggs with veggies seem to be my go-to filling breakfast because they pair easily with vegetables.

The other day our friends came over for a General Conference breakfast and brought a quiche. It's been so long since I had had quiche, and I forgot how delicious it was! I really wanted to make one, and then I remembered how calorie-laden and fatty pie crust can be. I like to save that for a special occasion, not just a throw-together any night of the week meal. I realized that a baked omelet is pretty much just a crustless quiche, so I threw together this beaut and it completely lived up to my hopes. Yum. 

You only need eggs, milk, bacon (I LOVE pre-cooked bacon for this type of thing), broccoli, and an onion. Easy.


Chop up the florets of one head of broccoli. Chop it finely so it cooks through. It should come out to about 2 cups.

You will also need 10 slices of bacon. I have really come to appreciate the beauty of pre-cooked bacon. I have never really enjoyed cooking bacon, it leaves a lingering smell for days and soaks into the fabric. Long story short, I love BLT's, but hate actually cooking the bacon. Costco sells a big pack, and it lasts in the fridge or freezer for months. I used pre-cooked bacon here, but you can also be domestic and make your own bacon.

You will also need 1/2 cup of shredded cheese. I prefer sharp cheddar cheese, but you can get whatever tickles your fancy, or taste buds. 

In a medium bowl mix together 12 eggs, 1/2 cup milk (any milk of your choice), and salt and pepper.

Heat olive oil in a sauté pan over medium heat.  Add the 1 cup diced onion, and sauté until fragrant and slightly translucent, about 3 minutes. Add in the chopped broccoli florets, and stir for 1-2 minutes, until broccoli starts to turn bright green.

Spray a 9x13 baking dish with non-stick spray. Add in your 10 pieces of chopped bacon.

And then layer in the broccoli-onion mixture.

Then comes the 1/2 cup shredded cheddar cheese.

Lastly, you will add your egg mixture. Thwack the dish on the counter a few times to settle in the egg mixture, and then throw it in the oven. 

Bake for 30 minutes at 400 until the middle is set and the edges are puffy. Serve immediately.

Broccoli-Bacon Baked Omelet

Serves 6

1/2 large onion, finely diced (about 1 cup)

2 cups broccoli florets, finely diced

1 Tablespoon olive oil

10 slices bacon, cooked and diced

½ cup sharp cheddar cheese, grated

12 eggs

½ cup milk

¼ teaspoon pepper

½ teaspoon salt

Preheat oven to 400. Spray 9x13 baking dish with non-stick cooking spray and set aside.

In a medium bowl, whisk together the 12 eggs, milk and salt and pepper. Set aside.

In a non-stick sauté pan, heat olive oil over medium heat. Add onions and sauté until fragrant and translucent. Add the broccoli and stir with a rubber spatula for 1-2 minutes, until broccoli is slightly cooked.

Add the chopped bacon to the bottom of the prepared 9x13 dish. Add the broccoli-onion mixture followed by the cheddar cheese. Last add the milk-egg mixture. Thwack the dish on the counter to settle the eggs. Place into the preheated oven for 30 minutes until the middle is set and the edges are puffy.

Serve immediately.