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Baked Sour Cream Omelet




Source of Recipe


Internet


List of Ingredients




Makes 12 servings

1/2 loaf sliced bread
3 Tablespoons soft margerine
4 ounces Gruyere cheese, shredded
4 ounces Monterey Jack cheese, shredded
12 slices bacon, cooked and crumbled
8 eggs
1 1/3 cups milk
1/3 cup white wine
2 scallions, finely chopped
1 teaspoon Dijon-style mustard
1/8 teaspoon cayenne pepper
3/4 cup sour cream
1/2 cup Parmesan cheese, grated
Vegetable cooking spray
Paprika

Spray the bottom and sides of a 9x13-inch pan with vegetable cooking srpay. Spread one side of the bread slices with margerine and place (margerine side up) in baking dish.

Sprinkle the Gruyere and Monterey Jack cheeses, bacon and chopped scallions over the bread slices.

In a medium bowl, beat together eggs, milk, wine, mustard and pepper until foamy. Pour this mixture evenly over the cheese and bread, cover tightly with foil and refrigerate overnight.

Remove from refrigerator in the morning and let stand covered at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake mixture, covered, for 45 minutes or until set. Remove foil, spread mixture with sour dream, sprinkle with Parmesan cheese and paprika (for color) and return to the oven. Bake (uncovered) for another ten minutes, or until lightly browned. Serve immediately.


Recipe