It is always a good treat to have an omelet for breakfast. For me, the great thing about omelets is you can get creative and experiment with what you have in your refrigerator. Just select your favorite ingredients and stir them in a bowl, then form a crust by using a ramekin dishes, press cooked hash browns in the bottom of it, finally, layer bacon, eggs and cheese as the filling, and you can put it in the oven, it is done once you see the eggs puff and turn light golden brown, along with a glass of orange juice and a bowl of fresh fruit, your breakfast would be perfect!
1 tablespoon extra-virgin olive oil
2 cups frozen shredded hash browns, thawed
1⁄2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
8 large eggs
2 tablespoons milk
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded cheddar cheese
1⁄4 cup chopped fresh parsley
Three steps to make Baked Hash Brown, Bacon, and Cheddar Omelets
Preheat the oven to 400°F. Spray four 2-cup ramekins with nonstick cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the hash browns and cook, stirring, until browned, 5 to 8 minutes. Add 1⁄2 cup of the hash browns into the bottom of each ramekin. Top each with 1⁄4 cup each of the bacon.
Add the eggs, milk, salt, and pepper to a large bowl and whisk to combine. Divide evenly among the ramekins. Top each with 2 tablespoons of the shredded cheddar cheese and 1 tablespoon of the parsley. Bake for 15 to 20 minutes, until the eggs are set.