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Baked Omelet Squares
August 14, 2011

YUM! I did add some fresh garlic and chopped red pepper and I sauteed them with the onion and fresh mushrooms (instead of canned). I wanted a creamier egg filling, so I used fat free evaporated milk. No jalapeno peppers so I used one 4 oz. can of diced mild green chilies. I added just a touch of dijon mustard and a little Frank's Hot Sauce, as I add that to most of my egg dishes. My family LOVED this. What the boys and I didn't eat, my husband did and my littlest had seconds. Very simple--it literally was ready to go in less than 15 minutes. What's great about it is it's totally bendable to use what you have on hand and make it personal to your favorite omelette fillings. Next time, I'm going to try this with homemade turkey breakfast "sausage".

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