The Big Breakfast Omelet

Name: The Big Breakfast Omelet
Yield: 8 servings
Ingredients: 2 tablespoons butter or margarine; 2 1/2 cups frozen Southern-style hash brown potatoes; 8 ounces deli ham, cut 1/2 inch thick; 3 green onions with tops; 1 jar (8 ounces) processed cheese sauce; 6 eggs; 1/3 cup milk

Jump start your morning with this easy oven omelet and a side of fresh fruit.

Ingredients

2 tablespoons butter or margarine
2 1/2 cups frozen Southern-style hash brown potatoes
8 ounces deli ham, cut 1/2 inch thick
3 green onions with tops
1 jar (8 ounces) processed cheese sauce
6 eggs
1/3 cup milk

Directions

Preheat oven to 350°F. Place butter in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; pour butter into Deep Dish Baker.
Place potatoes in bottom of Baker. On Cutting Board, cut ham into 1/2-inch cubes using Crinkle Cutter to get 1 1/2 cups. Cut root end off green onions and thinly slice with Quikut Paring Knife. Sprinkle ham and onions evenly over potatoes.
Spoon process cheese sauce into Classic Batter Bowl. Using Stainless Whisk, add eggs, 2 at a time, whisking until smooth. Gradually whisk in milk until well blended.
Bake 35 minutes or until set. Using Oven Mitts, remove to Hot Pad/Trivet. Let stand 5 minutes. Cut into wedges and serve using Slice 'N Serve®.