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Baked Swiss and Sausage Omelet |

Baked Swiss and Sausage Omelet


  • Butter, for greasing baking dish
  • 2 Tbsp olive oil
  • 1 small diced onion
  • 12 ounces mild breakfast sausage (I used Jimmy Dean)
  • 8 large eggs
  • 1/3 cup whole milk
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 1 red bell pepper, diced
  • 1 1/2 cups (4 ounces) grated Swiss cheese
  • 1/4 cup plus 2 Tbsp chopped fresh parsley (you can sprinkle in some dried, but fresh tastes wonderful)


  1. Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
  2. Heat the oil in a medium skillet over medium-high heat. Add the red pepper and onion, cook until onion is translucent, about 3 minutes. Remove onion and pepper to a bow land set aside, in the same pan Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
  3. In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper and onions, sausage, 1 cup of Swiss cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese.
  4. Bake at 425 degrees for 20 to 25 minutes or until golden brown and a knife inserted in the center comes out clean.Cut the baked omelet into squares and sprinkle with remaining parsley before serving. Serves 6-9.


To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

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