The Incredible Edible Oven Omelet

My family has a love affair with eggs whether it's for breakfast, lunch, or dinner.  No skin off my back, since they are cheap, easy to make, and healthy.  This "omelet" casserole is either breakfast or dinner at our house at least once a week.  A few advantages of the Oven Omelet:

- less work and mess to make than scrambled eggs or a traditional egg casserole
- great for a big crowd
- you can easily refrigerate the leftovers and reheat later
- your kids can help you make it
- you can use a piece of it on a toasted bagel or English muffin for a quick breakfast sandwich
- you can hide veggies in it, which I often do for my kids (try finely grated carrot, pureed squash, pureed sweet potato, or pureed pumpkin)
- make it vegetarian by replacing the meat with some sauteed peppers and onions

We often pair this breakfast item with fresh fruit and Brownie Baked Oatmeal or Peanut Butter and Banana Baked Oatmeal (see pic above).

Oven Omelet

Makes: 6 servings
From:  http://www.lynnskitchenadventures.com/2009/05/oven-omelet.html (with a few of my additions)

8 eggs
1/2 cup milk
1 cup shredded cheddar cheese (you could sub other cheeses like mozzarella, fresh Parm, swiss, or pepper jack)
1/2 - 1 cup chopped ham or cooked breakfast sausage
Optional:
a pinch of pepper
2 tsp dried parsley, crushed in your hand 

Preheat oven to 400 degrees.  Beat eggs and milk until combined.  Stir in cheese and meat.  Pour into a greased 8x8 or 9x9 casserole dish.  Bake for 20 minutes or until set.