Best 4 Baked Gruyere And Sausage Omelet Recipes
Indulge in a culinary delight with our baked Gruyère and sausage omelet, a delectable breakfast or brunch dish that tantalizes the taste buds. This savory omelet features a fluffy egg base generously filled with succulent pork sausage, caramelized onions, and a generous helping of nutty Gruyère cheese. Baked to perfection, the omelet emerges from the oven with a golden-brown crust and a heart-stopping cheese pull.
Accompanying this showstopping omelet are three additional recipes that promise to elevate your breakfast or brunch experience. Learn how to prepare golden-brown hash browns from scratch, ensuring a crispy exterior and a tender, fluffy interior. Satisfy your sweet cravings with our fluffy blueberry pancakes, made with fresh blueberries that burst with flavor in every bite. For a refreshing accompaniment, whip up a batch of our zesty orange juice, a revitalizing drink packed with vitamin C.
Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you effortlessly through the process of creating these delightful recipes. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you and your loved ones craving more.
SAGE & GRUYERE SOURDOUGH BREAD
A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I'm thrilled to share it. -Debra Kramer, Boca Raton, Florida
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OMELET WITH FRIED SAGE AND GRUYERE
Provided by Alex Guarnaschelli
Time 10m
Yield 1 omelet
Number Of Ingredients 7
Steps:
- Fry the sage leaves: Heat a 6-to-8-inch nonstick skillet over high heat and add the oil. Have a tray lined with paper towels and a slotted spoon ready. When the oil begins to look thinner and spreads to the sides of the pan, turn off the heat and add the sage leaves. Stir them to coat with the oil and cook, stirring, until the sage pales slightly in color and gets slightly crisp, 45 seconds to 1 1/2 minutes. Use a slotted spoon to transfer the leaves to the paper towels. Season them immediately with salt and allow them to cool. Reserve the skillet.
- Blend the eggs: In a medium bowl, whisk together the eggs, 1 teaspoon water and 1/4 teaspoon salt. Whisk only enough to integrate the eggs; you don't want to whip too much air into them or make them frothy.
- Cook the omelet: Return the skillet to medium heat, remove the excess oil and add the butter, swirling it as it melts so it coats the pan. When the butter is melted (but not browned), reduce the heat to medium low and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook, undisturbed, until they start setting in the middle. Sprinkle the cheese and sage leaves over them. Cook until the eggs look almost fully cooked and only slightly loose, 1 to 2 minutes.
- Serve the omelet: Lift the handle of the pan, tilting the pan away from you and toward the heat. This tilting should cause the omelet to slide down in the pan a little. Using a heatproof spatula, fold the edge closest to you toward the center. Fold the other edge in toward the center and invert the pan over the center of a plate so the omelet lands seam-side down. Season with pepper.
BAKED CHEESE AND SAUSAGE OMELET
Perfect for holidays or when you just don't want to fuss over the stove-top. This recipe is so easy, with great results. Any type of cheese and sausage can be used. Also, other ingredients can be added, I usually add some shrooms and a dash of cayenne pepper, use your imagination. Do ahead: you can cook the sausage and onions the day before and refrigerate. This is adapted from Food Network, Giada's show. Hope you enjoy!
Provided by Scoutie
Categories Breakfast
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Lightly butter an 8 by 8-inch baking dish.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
- In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
- Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
- Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
- Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 598.4, Fat 46.1, SaturatedFat 17.5, Cholesterol 501.9, Sodium 1409.6, Carbohydrate 8.2, Fiber 1.1, Sugar 4.5, Protein 36.8
BAKED GRUYERE AND SAUSAGE OMELET
Steps:
- Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Cut the baked omelet into wedges and sprinkle with remaining parsley before serving. Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.
Tips:
- Use a quality Gruyère cheese. This cheese is known for its nutty and slightly sweet flavor, which pairs well with the sausage and eggs in this omelet.
- Cook the sausage until it is browned and cooked through. This will help to prevent the sausage from releasing too much fat into the omelet.
- Use a non-stick skillet to cook the omelet. This will help to prevent the omelet from sticking to the pan and breaking.
- Cook the omelet over medium heat. This will help to prevent the omelet from burning.
- Fold the omelet in half before serving. This will help to keep the omelet together and make it easier to eat.
Conclusion:
This baked Gruyère and sausage omelet is a delicious and easy-to-make breakfast or brunch dish. The combination of Gruyère cheese, sausage, and eggs is sure to please everyone at the table. With just a few simple tips, you can make a perfect omelet every time. So next time you're looking for a quick and satisfying meal, give this recipe a try.
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