Baked Western Omelet - Innkeepers Recipe Better Bed and Breakfasts

By cassiestott

Ingredients

• 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
• 1/2 cup chopped green & red peppers (optional)
• 1/2 cup chopped onion (optional)
• 1/2 cup sliced fresh snow-white mushrooms
• 1/2 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)

Details

Servings 9
Adapted from betterbedandbreakfasts.com

Preparation

Step 1

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.