BREAKFAST ESSENTIALS: CHEESY BAKED OMELET

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof dish that is capable of holding all of the ingredients. I am using a ramekin that holds 8 ounces (225g).
• 3. Shredded Cheese In my opinion, choose a cheese that make you happy. How about some pepper jack, sharp cheddar, or monterey. Heavy Cream I think heavy cream gives this recipe rich flavor; however, you could always use some milk, or even an equal amount of sour cream. I have not tried it with buttermilk, but that might be interesting. Picante sauce is my first choice; however, a good salsa is an excellent stand in. You might even try some freshly chopped tomatoes.
• 4. If you are tossing in some sausage, ham, or bacon, add it after you drop in the cheese, but before pouring in the egg mixture.
• 5. Gather your ingredients (mise en place).
• 6. Place a rack in the middle position and preheat the oven to 375f (190c).
• 7. Brush or wipe the softened butter on bottom and sides of your ovenproof dish.
• 8. Add the picante sauce (or whatever sauce you are using) evenly on the bottom of the dish.
• 9. Add the cheese in an even layer.
• 10. If you are using breakfast sausage, or other items, add them now.
• 11. Add the eggs, cream, and lemon juice to a small mini prep, then sprinkle with a bit of salt and pepper.
• 12. Blend until completely smooth, and a bit foamy, then add to the dish.
• 13. I add a few drops of hot sauce to the blender with the eggs. I think it adds another nice flavor to the whole dish.
• 14. Place in the preheated oven, and back until the eggs are set, about 22 to 27 minutes.
• 15. PLATE/PRESENT
• 16. Let sit for a few minutes, and serve with buttered toast a bit of jam, and some coffee or tea. Enjoy.
• 17. Keep the faith, and keep cooking.