Oven Baked Denver Omelet

This is a super easy breakfast to make anytime. I try to keep a ham steak in the fridge or freezer so I can make this anytime. Leftover ham from holiday dinners are wonderful in this. You can also play around with the ingredients to make a new version. I have swapped all the mix-ins with tomato, basil, and mozzarella chunks before. Also, you can double this recipe to feed a large crowd, just allow an extra 10-15 minutes baking time (until the whole dish is set), in a 13 x 9 pan.

Oven Baked Denver Omelet
Serves: 6; Serving Size: 1/6th portion of pan
Nutrional Info (per serving): 235 calories, 16 g fat (8 g saturated fat), 326 mg cholesterol, 506 mg sodium, 4 g carbohydrate, trace fiber, 17 g protein

8 eggs
1/2 cup half-and-half cream
1 cup (4 ounces) shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Directions:
In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 8-in. square baking dish.
Bake at 400° for 25 minutes or until golden brown.

*This dish can be lightened up by substituting egg whites for some or all of the eggs, using 1% milk for the half and half, and/or usually reduced fat cheese. I plan on making this soon using these substitutions. I will repost the egg-white version with exact amounts soon.

Source: Taste of Home