Baked Western Omelet

Presented by:

Lighthouse Valleyview Bed & Breakfast Inn
15931 Lore Mound Rd.
Dubuque
52002-9442

Email: lhthse@mcleodusa.net
Website: http://www.lighthousevalleyview.com

Egg Dishes & Quiches

(9x13 pan, serves 8 to 12)

8 slices bread (trim crusts and save)

12 ounces shredded cheddar cheese (or favorite blend) divided

½ cup chopped green & red peppers (optional)

½ cup chopped onion (optional)

½ cup sliced fresh snow-white mushrooms

½ pound julienne ham or precooked and drained sausage

8 large eggs

2 cups milk

salt and pepper to taste

1 to 2 tbsp prepared mustard (optional)

Spray pan with PAM

Arrange bread slices on bottom.

Spread over bread, 1/2 of cheese, vegetables, meat and rest of cheese, in that order.

In separate bowl, beat eggs with remaining ingredients and pour slowly over casserole.

Cube leftover bread crusts and toss with 4 tbsp of melted butter or margarine. Arrange on top.

Bake @ 350 degrees, 1 hour or until set and clean knife comes out clean.

Hint: I never measure anything except the milk. To make more or less amounts, it's 1 slice of bread, 1/4 cup of milk, 1 egg and all the vegetables, meat and cheese you like for each full serving. I sometimes make a casserole for four in an 8 x 8 pan and cook it about 45 minutes.

Hint #2 This can be made the night before. Assemble all ingredients, cover with plastic wrap. If using glass, take out of refrigerator 1 hour before baking or your dish might crack.