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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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BAKED OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
1 stick butter |
8 slices bread toasted |
5 eggs beaten |
2-1/2 cups milk |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1-1/2 cups diced ham |
1/2 cup bacon cooked and crumbled |
1 can cheddar cheese soup |
2-1/2 ounce can diced mushrooms |
1 can cream of mushroom soup |
Directions:
1. Melt butter in rectangular pan the cube toasted bread and place on top of butter.
2. Mix eggs, 2 cups milk, salt, pepper, ham, bacon, cheese soup and mushrooms.
3. Mix well then pour over bread cubes.
4. In another bowl mix mushroom soup and remaining milk then pour over top.
5. Bake uncovered at 350 for 1 hour.
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