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Baked Puffy Cheese Omelet
The secret to this incredibly light breakfast bake is whisking a little baking mix right into the eggs. It creates a fluffy, soufflé-like texture that rises beautifully in the oven without any complicated folding. Melted Mexican cheese and fresh green onions build a savory base, while a quick topping of chunky salsa and sweet peach preserves brings a fruity contrast. It's a hands-off approach to a classic morning dish that'll make your weekend brunch feel effortless.
Equipment
- Oven
Ingredients
- 1¼ cups shredded Mexican cheese blend (5 oz)
- 3 medium green onions, thinly sliced (3 tablespoons)
- ⅓ cup Original Bisquick mix
- 1 cup milk
- 4 eggs
- ¼ cup chunky-style salsa
- ¼ cup peach preserves
Instructions
- 1Preheat the oven to 350°F and coat a 9-inch glass pie plate with cooking spray.
- 2Scatter 1 cup of the shredded cheese and the sliced green onions evenly across the bottom of the prepared pie plate.
- 3Whisk the baking mix, milk, and eggs together in a medium bowl until smooth. Pour the liquid over the cheese and onions. Whisking thoroughly ensures there are no dry pockets of baking mix in the final dish.
- 4Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
- 5Scatter the remaining 1/4 cup of cheese over the top and return to the oven for 3 to 5 minutes until melted.
- 6Let the omelet rest for 5 minutes. This brief resting period helps the eggs set up for cleaner slicing.
- 7Stir the chunky salsa and peach preserves together in a small bowl. Slice the rested omelet into wedges and top with the sweet salsa mixture.
Notes
- Garnish: Top with extra sliced green onions before serving if you have them.
- Swap: You can use any shredded cheese you have on hand, like sharp cheddar or Monterey Jack.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.