Baked Bacon and Cheese Omelet
1 pound bacon
8 slices white bread, crusts removed and cubed
1 1/2 cups sharp cheddar cheese, grated
12 large eggs
2 1/4 cups whole milk
1 Tablespoon dry mustard
2 Tablespoon fresh parsley, finely chopped
2 Tablespoons fresh basil, finely chopped
1 teaspoon salt
pepper to taste
Preheat oven to 350° F. Grease
a 13 x 9 x 2-inch baking pan. Set aside.
In a large skillet fry bacon until it is crisp. Drain on paper towels and crumble into
small bowl.
In a large bowl whisk the eggs and milk until blended. Add mustard, parsley, basil salt
and pepper.
Mix well.
Put bread cubes in bottom of prepared pan. Sprinkle bacon and cheese over bread. Pour egg
mixture over bacon-cheese mixture.
Bake the omelet until it is puffed and the center is set, about 45 - 55 minutes.
Cut into squares and serve.
Serves 10 - 12
Serve with a citrus salad of oranges and grapefruit.
