Danish Æggekage Egg Cake Omelet

Prep Time
Cook Time
Ready In

"This is a common breakfast with many variations for baked eggs. Check so it doesn't get overcooked."

Original is 6 servings


  • Serving Size: 1 (678 g)
  • Calories 775.1
  • Total Fat - 46.2 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 1522.8 mg
  • Sodium - 1041.2 mg
  • Total Carbohydrate - 27.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 15.4 g
  • Protein - 58.7 g
  • Calcium - 303 mg
  • Iron - 8.7 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Whisk eggs until beaten.

Step 2

Whisk cornstarch into milk until combined.

Step 3

Add to eggs beat well.

Step 4

Add salt and a little freshly ground pepper to taste and add a little grated nutmeg.

Step 5

Fry the bacon slices over medium heat in oven proof skillet.

Step 6

Do not heat too high, as the fat must not burn!

Step 7

Also cook the sausages and chop them when cooked; leave fat in pan.

Step 8

Remove them both onto paper towels.

Step 9

Then pour the egg mass into the pan with the bacon fat and let it slowly harden.

Step 10

In the process, shake the pan in careful circles, but DO NOT use a spatula or anything else to stir your omelet, so the bottom sets.

Step 11

It must be allowed to harden without stirring.

Step 12

Put in a 325 degree oven.

Step 13

The baking time 25 minutes at 325 degrees F

Step 14

When the omelet is almost ready, add sausages, bacon, halved tomatoes and freshly chopped chives, and season to taste.


No special items needed.

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