Baked Brunch Omelet
This baked brunch omelet turns a loaf of white bread, ham and a generous amount of cheddar into a single pan that feeds eight to ten people. The bread soaks up the seasoned egg and milk as it bakes, giving a soft, custardy middle instead of a flat omelet. Setting the pan in a water bath keeps the heat gentle and the eggs tender. Assemble it, then bake it when guests arrive.
Instructions
Heat the oven to 350 °F (175 °C). Lightly grease a 9x13-inch (23 x 33 cm) baking pan.
Spread half of the bread cubes over the bottom of the pan. Scatter half of the ham over the bread, then half of the cheese. Repeat with the remaining bread, ham and cheese.
In a large bowl, beat the eggs with the milk, salt, hot pepper sauce and green onion until evenly combined. Pour the mixture over the layers in the pan.
Set the pan on a rimmed baking sheet and place it in the oven. Pour water into the baking sheet so the pan sits in a water bath. Bake for 60 minutes, or until the eggs have set.
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