Do you love easy breakfast recipes that don’t require you to stay by the oven the whole time? This is the perfect one for you! It’s a simple, dump, pour, and bake method that makes cooking an omelet a breeze. I always turn to this recipe from my grandma’s cookbook whenever we visit—it’s a crowd-pleaser and so easy to make. With plenty of protein and cheesy goodness, it’s a breakfast everyone will enjoy! If you’re a fan of omelets, this recipe is a must-try! It’s as simple as it gets!
INGREDIENTS
- 12 eggs
- 16 oz sour cream
- 1 cup picante sauce
- 8 oz Monterey Jack cheese
- 8 oz cheddar cheese
- ½ cup cooked, crumbled, and chopped bacon
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and sour cream until well combined.
- Grease a 9×13-inch baking dish.
- Spread the picante sauce evenly on the bottom of the baking dish.
- Sprinkle 4 oz of Monterey Jack cheese and 4 oz of cheddar cheese over the picante sauce.
- Pour the egg mixture over the cheese layer.
- Sprinkle the crumbled bacon over the egg mixture.
- Top with the remaining cheese.
- Bake at 350°F for 35 minutes, or until the eggs are firm in the center.
Enjoy your cheesy, bacon-filled breakfast!
