Baked Breakfast Omelette

I made this delicious casserole for our Sunday morning breakfast. If you're intimidated by making omelettes, here's the perfect solution. Add your choice of proteins: bacon, ham, sausage. Then the choice of veggies is up to you. You could certainly add carrots or broccoli for a dinnertime version. Enjoy!

1 cup diced ham
2 t. olive oil
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/3 cup diced yellow onion
1/3 cup diced mushrooms
8 large eggs
1/3 cup milk
1/2 t. granulated garlic
salt and freshly ground black pepper
1 t. your favorite hot sauce
1/2 cup low fat shredded cheddar cheese (or your choice)
chopped chives to garnish

Preheat oven to 400 degrees. Spray a 7 x 11 baking dish with non-stick cooking spray. Sprinkle ham evenly over bottom of baking dish.

Heat olive oil in a skillet over medium high heat. Add bell peppers, onions, and mushrooms and cook until softened, about 4 - 5 minutes. Gently pour vegetable mixture over ham layer and then sprinkle with cheese.

In a large mixing bowl, whisk together eggs, milk, salt and pepper, granulated garlic, and hot sauce until well blended. Pour over the mixture in the baking dish.

Bake until eggs are puffy and set about 22 - 25 minutes. Cut and serve warm with chopped chives on top.

Adapted from Taste of Home.