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Overnight Omelet for a crowd Recipe

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This recipe for Overnight Omelet for a crowd, by , is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonny Allen
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 slices bread
8 eggs
3 1/2 c milk
1 diced ham (1/2" cubes)
1 lb sharp cheese, shredded
1/2 c onion (diced)
1/2 c green pepper (diced)
1 small can sliced mushrooms, drained


SAUCE:

1 can cream of mushroom soup
1/2 c shredded cheddar cheese

Directions:
Directions:
Cut bread in 1/2" cubes and put in the bottom of a lightly greased 9x13" pan. Whip eggs with a fork. Add milk, onion, ham, green pepper and mushrooms to eggs and pour over bread. Cover and place in refrigerator for 12-24 hours. Bake at 350 for 60-90 minutes depending on how many veggies you added. Let set for 10 minutes before cutting. While omelet is baking mix mushroom soup with the cheese and heat until the cheese melts. Serve in a separate dish and let your guests help themselves.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
probably 30 minutes because of cutting up the veggies.
Personal Notes:
Personal Notes:
This is a great breakfast for company because you can get up, take it easy and visit with your company while the omelet is baking.

 

 

 

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