Brunch Oven Omelet

Found in my 1996 Betty Crocker’s New Cook Book. It is delightful and great for breakfast or a lunch. You could even change up the meat, as in the Bacon Swiss Quiche (which this dish is very similar to), and make it more of a dinner addition. I am still working on the cooking time, the first one I made took much longer than 25 minutes to cook. I’ll let you know my results.


  • 2 tablespoons butter
  • 9 large eggs
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon salt
  • 2 tablespoons chopped green onions

(add sausage crumbles or other meats as desired)


  1. Heat oven to 325 degrees
  2. Melt butter in square baking dish (8 x 8 x 2 inch) in oven, tilt dish to coat bottom
  3. Beat eggs, sour cream, milk and salt until blended. Stir in onions. Pour into dish.
  4. Bake about 25 minutes or until eggs are set in center but still moist.
1 Comment

One thought on “Brunch Oven Omelet

  1. Pingback: Second Day of School « Living the 1950s

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