Back in my younger days, one of my favorite things to do with friends was head over to Shoney’s on Wednesday nights because that was the night where they served their breakfast buffet for dinner. To a teenager this was pure bliss – all of my favorite foods and no one had to get up early to enjoy them. Of course there was never a shortage of volunteers to join our breakfast group and our night out became a tradition I carried forward after I got married. We kept it up for quite some time, until babies and schedules slowly took precedence and squeezed out our beloved french toast sticks. I’m still a huge fan of breakfast for dinner, though. In fact those two ingredient Banana Pancakes have become one of the go-to quick meals in my house. Today I thought I’d show you my favorite omelet – and the super easy way to make it.
To make my omelet you’ll need: Eggs, Cheese, Turkey Sausage, Milk, and frozen Pepper/Onion blend.
My ingredients are really simple, but you can customize your omelet to your own tastes. Isn’t that the cool thing about omelets? I love onions and bell peppers – I also love shortcuts, so sometimes I just buy just buy this bagged mix of them unless I already have the peppers on hand. You can often find a mix of onions and bell peppers in the freezer section under the name of seasoning mix or pepper and onion blend.
I’m using cheddar cheese but you can also substitute your favorite cheese as well. I think an omelet with roast beef, peppers, and mozzarella would be divine. I gotta get around to do that one day.
Crack all your eggs into the bowl.
Now listen, I know this recipe calls for eight but if you only have six, just go ahead and make it with six, don’t go running out to the store to get more eggs just for this. I think the best dishes are the ones you make do with, that is how all of the good recipes came about anyhow.
Pour in your milk.
I’m using whole buy 2% or even skim milk will work just fine.
Whip it, whip it good!
If you just smiled and did a little dance when you read that, you dated just dated yourself!
~smiles and does a little dance~
dump in cheese
and meat
Add in your peppers and onions. I use about a cup of the mixed variety.
Mix that up as well.
Here is my 8×8 pan, already sprayed with cooking spray.
Pour that all in. Wasn’t that easy?
Now, instead of standing over the stove and watching this cook in a skillet, all we have to do is pop it in the oven and go about our day.
Bake in a 350 degree oven for about forty minutes, or until it no longer wiggles in the middle when you shake it a bit.
Dinner’s ready! I like to have mine with a dollop of sour cream on top.
Yumm!
Customize your omelet: Substitute a cup of your favorite veggies for the onion and bell pepper blend, use your favorite shredded cheese in place of the cheddar, and add in leftover meat in place of the turkey sausage.
Ingredients
- 8 eggs
- 1 Cup shredded cheddar cheese
- 1/2 Cup milk
- 1 Cup cooked and crumbled turkey sausage
- 1 Cup diced onion and bell pepper blend
Instructions
- In large mixing bowl, beat eggs. Add milk and all other ingredients. Beat until well combined and pour into 8x8 baking dish. Bake in a 350 degree oven for about forty minutes, or until it no longer wiggles in the middle when you shake it a bit.
This post was originally published in 2010. I updated the photos in 2020. If you’d like an individual sized version of this that is freezer friendly, click here to get the recipe for my Muffin Tin Omelets.
This recipe is featured on Meal Plan Monday and Weekend Potluck 😁
Yum 
I might just have to try this!
Thank you for the recipe. Upon arriving home from Cub Scout camp, my son was asked to put away the left over 18 eggs from the Pack provided meals. It turns out he put them in the freezer, upon thawing I figured I should use them right away. You saved the day. I multiplied the recipe and wasted no eggs. Thank you and congrats on the book.
Christy, this one is so good. I cannot believe I had everything in my fridge and the sour cream was delicious as a topping. My husband, Wayne, and I had some left and plan to have it for supper.
Congrats on your book and trip to NYC. Hope to see you on the book signing tour somewhere…
now this i can make. very easy. thank you.
can’t wait to try this one!! is looks fanbulous!!
Blessings!
looks wonderful – can’t wait to try it!
Hubby is an early riser…me…not so much, so we often have breakfast for our supper. This one sounds really good, and the biscuits can bake right along side. Win Win I will be trying this recipe for sure. Thanks for another keeper Christy.
Christy,
Breakfast for dinner rocks! This is coming soon to my dinner table. Thank you!
You know next year on Dr. Seuss’ birthday – you could throw in some green food coloring and have a theme breakfast dinner….
Tracie
Christy-
I have been reading your blog for a couple of months now and I have to say I adore it! Your witty remarks and pictures make it that much more enjoyable to read! I am from Kentucky…My dads side of the family is from Alabama, so I was raised on southern cooking! It cracks me up to see walmart brand everything but you gotta have that white lily flour! My mother swears by duncan hines cake mixes and white lily four! LOL. Thank you so much for taking the time to do this! I have tried a few of your recipes and you take true southern cooking and make it easy so I’m not slaving at the stove for hours!! again thank you and keep up the good work! 🙂
Oh Michelle, you are so sweet!!! Thank you so very much. We Southerners are a fun lot, aren’t we?
lol
It means so much to me that you enjoy my ramblings, bless your heart for sitting through them!
I hope I can meet you on my book tour!
Gotta run now – husband and kids are at the door telling me to hurry up!
This looks so good, but it’s too big for one person. Should I cut down the recipe or can I freeze some portions?
I would freeze it, but thats mainly because I LOVE having things I can just heat and eat! I refrigerate leftovers of this a lot and they are WONDERFUL!!
Me too. I’ll try freezing it. That makes it twice as nice for me because I try not to do much cooking during the week and freezer meals are what I live on. Thanks.
Hi Christy,
Breakfast is one of my fav things to have for dinner, so this one’s a must-make. My grandmother, who cooked for longer than I’ve been alive, and I’m 67, always told me it’s easier to beat the eggs for a recipe before you add the milk. She made the world’s absolute pancakes, so there might be something to that 🙂 Thanks for always brightening up my day.
Guess what I’m fixing for dinner?!! I was looking for something easy and quick and not a lot of work to fix tonight. Good thing I checked my email!
You’re the best!!
Hhhmmmmm… I dunno… I think I need to see some shots of how to spray the pan… 😉 LOL! Just kidding. 😀
This is great! We serve breakfast for the college kids at our church, and I get tired of bringing them muffins – I think I’ll whip this up next week for them. Thanks so much, Christy.
You made me miss Shoney’s and we had Frisch’s in Indiana (same theme with the Big Boy)… oops just dated myself. Breakfast is my favorite meal, anything I can put white gravy on, and I love it for lunch or supper.
I make something very similar to this and my family loves it. It is such an easy way to serve an omelet type meal to a family.
The omlet looks great but…. I love your dish!
Yum! I’ve got the ingredients and will make this for dinner tomorrow! We love breakfast for dinner!!
Bountiful Blessings!
Christy,
This omelet breakfast looks like a winner. We do breakfast for supper quite a bit around here. My grandchildren would eat pancakes for every meal. Maybe if we just poured syrup over everything they might eat. I’ll sure give this omelet a try. We may leave out the peppers and onions though. Oh yes, dropped on their heads every single one of them. LOL ; )
Thanks,
Sheila
Girl, that looks good! I got up from a nap this afternoon and I’m planning on making breakfast casserole myself. It’s basically your recipe, but you add a bag of frozen hash browns and put in a 9 x 13 pan. YUM!
It’s like a quiche without the crust! Brilliant!!! Does it taste like a regular omelet? Wait…why am I asking you? I’ll just go ahead and make my own then let you know! lol
Ahhh yes, the good ol days of my younger years. Going to sleep just before the sun comes up, hanging out with your friends all night at Shoney’s, Denny’s, IHOP and the like. Thank you for the trip down memory lane Christy!!
Oh, and mom? (yes, she reads this site) I was NEVER drunk when we hung out at these places. Alcohol never touched my lips until I was 21. Honest. ;o) hehe
Looks good-think mine needs some mushrooms and sliced black olives in it. Using sauteed diced zucchini and tomatoes with mozzarella adds an Italian influence. To the gal who wondered if she could freeze it -I would be in the same fix so I was thinking maybe I could bake mine in little individual ramekins. I bought some pretty red ones because I wanted to do molten lava cakes and they are still waiting to be used.
Christy
Love this recipie. We have breakfast for dinner every so often. Being a Northerner and Eye-talian to boot I just have to tell you we call this by the fancy name of fritata. Everyone usually thinks-oh, I couldn’t make that, it’s too difficult(when you call it a fritata), but when you say it’s just an omelet they are excited to try it.
I’ve just learned I don’t have to slave over the stove to do this-yah!
I usually cook my omelets slowly on the stove and just pop them under the broiler for a minute to brown on top.
Now I don’t have to do all that. Thanks,Christy! Even an old cook can learn new tricks.
Hi Ann,
I was just thinking that when I lived in CA my good friend served me something like this that he called a frittata. He was also Southern so when I first heard him say the word I called it a “freetata”, dragging out the syllables. He picked up the pronunciation and that is what we both called it from then on. I made one with chopped artichoke hearts that was pretty good.
I shall have to try baking one. I love omelets but mine always come out looking like a scrambled, upside down omelet *she smiles*
Michael…I believe you *snicker*
I will be making this in the morning. Thanks for all your helpful ideas to make my morning life easier…:-)
Hi MICHAEL-my-Pen-Pal, Hi Mrs. Pray ~waves~
Yes, Chisty, I did a little dance while I read “whip it, whip it good” and heard the echo of lyrics….”crack that whip”, dating myself yet again. Thanks for a fun post.
Here is a recipe that I can make and still keep it low calorie & healthy. Honey-pie hubby and I have lofty goals for Spring and he looooves quiche and omelet-type dishes for breakfast or for dinner. Mmmmm, I am gonna add some MUSHROOMS to mine too, just because I can! Love ya, SistaC/Ghandi tee hee
.
Opps, that should have an “R” in the word Christy.
Looks good to me! Gonna have to try that some time soon! I’ve got more eggs in my fridge than I can count and I need to find something to do with them! Thanks for the recipe! ^_^
Christy,
I was born and raised in Smiths Station,Alabama.The cooking you grew up on is the same that I grew up on.I love your website/blog.Girl,you crack me up,I know I’ll always get a laugh when I visit your site.Thank You So Much.
I have tried many of your recipes and there have been no complaints.
Congrats on the book tour and all of the many adventures you have to come.
Thanks again for bringing a little sunshine to my sometimes dreary days.
This sounds like the perfect dinner for tomorrow when we have homework and baseball practice that take priority over cooking a big meal! I can make it after getting home from work (while supervising homework and putting clean dishes away and sorting laundry…..) and warm it up easily when we’re back from baseball!
Thanks for a dream, easy dinner, Christy!
Made it for dinner tonight using some ready to heat n eat turkey sausage patties … something to have ready when we blew in the house after baseball practice, you know? Kids (ages 6 and 4) INHALED it!!! And then asked to have the leftovers in their lunch boxes tomorrow!! ~squeals myself!!~ Thanks again, Christy!
I’m gonna try this .. I love everything in it! It’ll have to be a night when silly Dutch guy is wanting something I don’t want to eat so I have an excuse to make it .. he won’t eat anything eggy .. 🙁
You know normally my husband isn’t big on egg dishes but he eats this one up, good luck!
Thank you for commenting, about to go visit your blog here in a minute!
Gratefully,
Christy
What a wonderful, easy meal. I bet if you sliced in a left-over baked potato or two before baking, it would be very tasty also. Like you, I like recycling leftovers. 😀