Tomato Mushroom Oven Omelette

Something I realized when I was going through the year's past breakfast recipes for the Countdown to 2013 was that I was lacking in the "eggy" area. Mostly all of the breakfast dishes I tried were pancakes, french toast, or muffins. We certainly don't eat those things all the time, but I will admit I'm in a rut. The boys really like regular old scrambled eggs, so that's what I usually turn to during the week. That and cereal of course!
The problem with scrambled eggs is that they cool so darn fast by the time I'm serving the eggs with whatever I made on the side, mainly toast, they're ice cold! Yuck. I absolutely LOVE this idea of Oven Omelettes. Mix them up, put them in the oven, and you're free to prepare the rest of your breakfast. Everything's done at the same time, it's great! You can of course customize yours with whatever your favorite omelette toppings are. I would say this serves 4-6 people, but you could easily double the recipe and use a 9x13 dish instead if you're cooking for a crowd.

Tomato Mushroom Oven Omelette adapted from Lynn's Kitchen Adventures
1/2 cup milk 6-8 eggs 1 tomato, diced 6oz sliced mushrooms  1 cup shredded cheddar cheese

Beat eggs and milk in medium mixing bowl. Stir in cheese and tomato. Pour into a greased 9x9 square baking dish. Lay mushroom slices over top of egg mixture. Bake at 400 degrees for 20 minutes or until center is set. Cool slightly, slice, and serve!

Here's some more of my favorite go-to breakfasts:

Banana Applesauce Crescents

Amish Baked Oatmeal

I link to these fabulous parties. Check them out for more recipes and ideas!