Breakfast Omelet

By Kmac_4

Ingredients

• 1 1/2 lbs. breakfast sausage patties
• 8 slices white bread
• 3/4 lbs. grated cheddar cheeese (approx. 3 C)
• 3/4 C chopped onion
• 3/4 C finely chopped green pepper
• 6 eggs
• 1/2 t salt
• 1 1/2 C milk
• 1/2 C half & half
• 1 T mustard
• 1 can cream mushroom soup
• 1/4 C sherry (or dry white wine or dry vermouth)
• canned mushrooms

Preparation

Step 1

Spray 2 quart casserole with Pam (or 9 x 13 pan)Cut sausage patties into fourths and saute until lightly brown. Remove crusts from bread and cut into 1 inch cubes. Toss into casserole or cake pan. Drain sausage and add to pan. Sprinkle cheese, onions, and green peppers.
Whisk eggs with salt, milk, half & half and mustard.

Pour egg mixture over other ingredients. Cover tightly with plastic and refrigerate overnight.

Two hours before breakfast, remove from fridge. Mix soup and sherry and drained mushrooms. Pour over casserole.

Bake 1 1/2 hours at 350 degrees. Let stand 10 minutes.