I have fond memories of the first time I tasted this recipe. We traveled and stayed in homes. A pastor’s wife, Elana, prepared this tasty dish. I am copying it from her hand-written, lined paper that is falling apart. The omelet is perfect for a brunch because it is prepared the day before so the mess is cleaned up.
12-15 Slices of white bread (thick, dense bread is best)
12 Large Eggs
1 lb Baked Bacon
16 oz of Grated Cheddar Cheese
3 Cups of Whole Milk
1/2 Teaspoon Salt
1/2 Teaspoon Cayenne
- Place parchment paper on a cookie sheet; lay strips of bacon and bake @ 400 degrees for 20 minutes; 1 lb will fill the sheet twice , so repeat
- While the bacon is in the oven stack (5 at a time) buttered slices of bread on a cutting board. Cut all the crusts off and then slice the stack 3 across to make inch cubes
- Spray a 9 X 13 pan or baking dish. Lay the cubed bread, making two or three layers, staggering the pieces
- Cut the bacon in 1/2 inch pieces and sprinkle over the bread
- Spread grated cheese over the bacon
- Use a blender or mixer to beat eggs, milk and salt and cayenne together until frothy. Pour over the cheese, bacon, bread
- Cover with foil and refrigerate until ready to bake @ 325 degrees for 1 hour. Check the middle by inserting a knife to see if it comes out clean. Then remove the foil and bake for another 15 minutes.
- You can use cooked ham or sausage and/or add vegetables, if you prefer