Breakfast

Baked Sour Cream Omelet is for Breakfast.

Baked Sour Cream Omelet takes 45 minutes to prepare.

Baked Sour Cream Omelet takes 55 minutes to cook.

Baked Sour Cream Omelet makes 12 servings.

The ingredients for Baked Sour Cream Omelet are:

1/2 loaf of sliced bread - 3/4" thick (6 slices 40 calorie bread)
3 T light butter with canola oil
4 oz Swiss cheese, shredded, reduced fat
4 oz 2% Milk Mexican Four Cheese (or Monterey Jack)
12 slices turkey bacon, cooked and crumbled
2 scallions, finely chopped (or chives)
8 Egg Beaters
1 1/3 cups 1% milk
1/3 cup white wine (opt) - if no wine, add liquid same amount
1 t Dijon-style mustard
1/8 t cayenne
3/4 cup fat free sour cream
1/2 cup grated Parmesan cheese, reduced fat

Here is how you make Baked Sour Cream Omelet:

Coat bottom and sides of 9 x 13 inch baking dish with nonstick spray. Place bread slices in dish and spread with margarine. Sprinkle Swiss and Mexican mix cheeses, bacon and chives over bread slices. In medium bowl beat together eggs (or Egg Beaters), milk, wine (or additional milk), mustard and cayenne until foamy. Pour mixture evenly over cheese and bread. Cover tightly with foil and refrigerate overnight or 8 to 10 hours. Remove mixture from refrigerator when ready to cook and let stand covered at room temperature 30 minutes. Preheat oven to 350 degrees. Bake, covered, 45 minutes or until egg mixture is set. Remove foil, dollop mixture with sour cream, sprinkle with Parmesan cheese and return to oven uncovered for another 10 minutes or until lightly browned. Serve immediately. Yields 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user DAYTRIPR201.

The nutritional information for Baked Sour Cream Omelet is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.0

• Total Fat: 10.0 g
• Cholesterol: 40.7 mg
• Sodium: 635.6 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.2 g
• Protein: 15.9 g