Sunrise Omelet–Can Be Elegant or Casual


         We celebrated Teacher Appreciation Week last Friday with a Breakfast Brunch courtesy of the classified staff (that included me). I was all set to bring muffins or some sweet treat, figuring I could squeeze that into my tired schedule. When I arrived in the office to sign up, these pleading eyes kindly asked me to please bring something with eggs. I saw all the blank lines next to egg dishes, counted up the number of people on staff, and reluctantly signed up for something I had never made. Oh, I’ve made omelets and towering Pop-Cakes–to feed four, but I’ve never made an egg casserole to fit in a 9×13 pan and serve some 25+ people.
     I went home and scoured my recipe books. Pulling a Pampered Chef cookbook from my pantry shelf, I found this delightful looking omelet. If doubled it would make a good dent in the number of people craving eggs for breakfast. It took a bit of chopping and prep work (always more time for me than what the recipe calls for–I’m naturally slow), but it was so tasty, I asked my family to make it for Mother’s Day.
     The omelet for school was casual and in a large baking pan. For Mother’s Day, Oldest whipped up almost the same omelet in a pie plate and it served up elegantly with marbled pudding cake and bacon on fine china. I’m including both recipes so that you can take your pick. I think I actually liked our son’s forgetful twist on the omelet better. It tasted “eggier.”

Original Sunrise Oven Omelet 
From the Pampered Chef “Celebrate” cookbook
(c)2001 The Pampered Chef, Ltd.

32  round miniature frozen homestyle waffles, thawed
1&1/2 C frozen chopped broccoli, thawed (I used C&W florets)
1 C chopped red bell pepper (I used the whole pepper)
1/4 C chopped green onions with tops
2 C shredded cheddar cheese
2 C small curd cottage cheese
1/2 C all-purpose flour
12 eggs
2/3 C milk
1 tsp salt
2/8 tsp ground black pepper

1. Thaw waffles at room temperature 10 minutes. Preheat oven to 375 degrees. Lightly butter a 9×13 glass baking dish (or use non-stick cooking spray). Drain broccoli on paper towel. Chop bell pepper, broccoli, and green onions. Combine them with 1&1/2 cups of the cheddar cheese in a small bowl and mix gently.

2. Sprinkle vegetable mixture evenly over bottom of the dish. Arrange waffles, slightly overlapping, around edge of dish and press lightly into vegetable mixture.

3. In a large bowl, whisk heartily cottage cheese, flour and 2 eggs until well blended. Whisk in remaining eggs, milk, salt and black pepper; pour over vegetable mixture.

4. Cover edge of waffles with aluminum foil so that they don’t brown or get overly crunchy. Bake 45-50 minutes or until egg mixture is set. Insert a knife into the center and when it comes out clean, the omelet is done. It may take less time so start checking at 35 or 40 minutes.
Remove from the oven and sprinkle with remaining 1/2 C of cheddar cheese. Let stand 5 minutes before serving.

For my son’s tasty mistake and elegant Sunrise Omelet, follow the recipe below:

16 round miniature frozen homestyle waffles, thawed
3/4 C frozen chopped broccoli, thawed
1/2 C chopped red bell pepper (he said he used the whole pepper)
1/4 C chopped green onions with tops
1 C shredded cheddar cheese
1 C small curd cottage cheese
1/4 C all-purpose flour
6 eggs
(he forgot the milk right here in the recipe and the omelet tasted yummier)
1/2 tsp salt
1/8 tsp ground black pepper

Follow the directions above for making the omelet, only use a deep dish pie plate instead of an 9×13 glass baking dish.

1. The difference in step one is that you will use only 3/4 C of the cheddar cheese.

3. In this step, you will initially whisk the cottage cheese and flour with 1 egg. Then whisk in remaining eggs, (no milk), salt and black pepper.

4. In this step, there will be only 1/4 C of remaining cheddar cheese to sprinkle on top.

 The elegant Mother’s Day brunch by Oldest and Hubby

From My Heart to Yours,



8 thoughts on “Sunrise Omelet–Can Be Elegant or Casual

  1. That is so cute–what a great gift you gave those ladies, and what a great gift your kids gave YOU!

    All the love you’ve poured out all these years is flowing right back to you. 🙂

    I had to make my own Mother’s Day brunch food, so I don’t know what that says about my parenting, as I have teen girls who are totally capable of cooking and baking. (shrug.)

    Thank you for joining Food on Fridays and sharing your delicious discoveries!

  2. Julie~too fun! The CBS ladies will enjoy either one. I’d sort of lean toward Tim’s if you want a little stronger egg taste. The first one has more of a souffle taste 🙂 Wish I could be there to join you.

    From My Heart to Yours,

  3. perfect timing Janis! I will take it to our CBS coffee this thursday!
    Oooh cant decide which to follow yours or Tim’s recipe
    love Julie

  4. Mildred~thank you. I thought the recipe was a little different as well and might offer the teachers some what of a twist on the usual egg casserole.

    Linda~I’m sure you’ll enjoy the omelet. Thank you for your sweet comments.

    From My Heart to Yours,

  5. Those recipes look wonderful–especially since I just finished eating cold cereal for breakfast! I’ll definitely try them! Your photos, as always, are exquisite. Thanks for the inspiration!


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