Baked Hash Brown, Bacon, and Cheddar Omelets

How to make Baked Hash Brown, Bacon, and Cheddar Omelets Recipe - Having an omelet for breakfast is such a treat. The beauty of omelets is that you can get creative and experiment with what you have in your refrigerator. Have the kids sit at the counter and stir in their favorite ingredients. I gently press cooked hash browns in the bottom of ramekin dishes to form a crust, then layer bacon, eggs and cheese as the filling. Watch the eggs puff and turn light golden brown as they bake in the oven. Enjoy your individual omelet with a glass of orange juice and a bowl of fresh fruit.

Ingredients:
1 tablespoon extra-virgin olive oil
2 cups frozen shredded hash browns, thawed
1⁄2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
8 large eggs
2 tablespoons milk
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded cheddar cheese
1⁄4 cup chopped fresh parsley

Method:
1. Preheat the oven to 400°F. Spray four 2-cup ramekins with nonstick cooking spray.

2. Heat the olive oil in a large skillet over medium heat. Add the hash browns and cook, stirring, until browned, 5 to 8 minutes. Add 1⁄2 cup of the hash browns into the bottom of each ramekin. Top each with 1⁄4 cup each of the bacon.

3. Add the eggs, milk, salt, and pepper to a large bowl and whisk to combine. Divide evenly among the ramekins. Top each with 2 tablespoons of the shredded cheddar cheese and 1 tablespoon of the parsley. Bake for 15 to 20 minutes, until the eggs are set.