Omelet Casserole
Make this the night before you need it and bake it fresh in the morning. Leftovers can be wrapped individually and frozen to save for a quick gourmet breakfast any time you want.
INGREDIENTS | SERVES 12
- 8 slices white bread, cubed
- ½ cup cooked, crumbled bacon
- 6 eggs
- 2 cups shredded Monterey jack cheese
- 2 cups skim milk
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter (for buttering the pan)
Butter a 9″ × 13″ baking dish (brownie/lasagna pan). Lay bread cubes on bottom of pan. Sprinkle bacon over bread.
Using a whisk, combine eggs, milk, mustard, salt, and pepper in a bowl. Pour this mixture over bacon and bread.
Sprinkle cheese over top of everything.
Cover and refrigerate overnight.
Preheat oven to 350°F. Bake casserole uncovered for 25 minutes.
