Belated Christmas Gift to YOU!

Christmas morning at the Carlson Home smells AMAZING.  I suppose if I were not born without a sense of smell, I would actually be able to ENJOY the fact that it smells amazing...yet I know that my taste buds are just that much more surprised when they bite into the yummy quiche and sweet rolls!  {and YES, I know what you're thinking...I CAN still taste even though I can't smell}

My mom's quiche/egg bake was awesome...in fact, it tasted similar to my own {fine, Pampered Chef's} quiche that I frequently make.  As my belated Christmas gift to you, here is my TOP SECRET {fine, Pampered Chef's} Sunrise Oven Omelet recipe!  Mmmmm...TO DIE FOR!!!  The crust is made out of eggo waffles :)

 

Jenni's Sunrise Oven Omelet

16 mini frozen eggo waffles, thawed

3/4 cup frozen chopped broccoli, thawed

1/2 cup chopped red bell pepper

1/4 cup green onions with tops, chopped

1 cup (4 oz) shredded cheddar cheese, divided

1 cup small curd cottage cheese

1/4 cup all-purpose flour

6 eggs, divided

1/3 cup milk

1/2 tsp salt

1/8 tsp ground black pepper

1. Thaw waffles at room temp for 10 minutes.  Preheat oven to 375F. Spray pie plate with nonstick cooking spray.  Drain broccoli on paper towel.  Chop bell pepper and green onions.  Combine all three with 3/4 cup of the cheddar cheese; mix gently.

2. Sprinkle veggie mixture evenly over bottom of pie plate.  Arrange waffles, slightly overlapping, around edge of pie plate; press lightly into veggie mixture.

3.  In another bowl, whisk cottage cheese, flour and 1 egg until well-blended.  Whisk in remaining eggs, milk, salt and pepper; pour over veggie mixture.

4.  Cover edge of waffles with 2-3 inch wide strips of aluminum foil.  Bake 45-50 minutes or till knife is insterted into center and comes out clean.  Remove from oven; sprinkle remaining cheddar cheese on top and let stand 5 minutes.  Cut into wedges and serve!  {yields 8 servings}