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Baked Puffy Cheese Omelet
This baked puffy cheese omelet is a hands-off approach to a classic breakfast dish. Whisking a little baking mix into the eggs and milk creates a light, airy texture that rises beautifully in the oven. Melted Mexican cheese and fresh green onions add a savory base to the fluffy center. A quick topping made from chunky salsa and sweet peach preserves brings a bright, fruity contrast to every bite. It is an easy, satisfying option for a weekend brunch or a relaxed weeknight dinner.
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 one cup of the shredded cheese and the sliced green onions evenly across the bottom of the prepared pie plate. Whisk the baking mix, milk, and eggs together in a medium bowl until smooth, then pour the liquid over the cheese and onions.
- 3Bake for 30 to 35 minutes, checking that a knife inserted into the center comes out clean. Scatter the remaining quarter cup of cheese over the top and return to the oven for 3 to 5 minutes until melted. Allow the omelet to rest for 5 minutes before slicing.
- 4Stir the chunky salsa and peach preserves together in a small bowl while the omelet bakes.
- 5Slice the rested omelet into wedges and serve warm with the sweet salsa mixture.
Notes
- Garnish with extra green onion tops before serving if desired.