Never Fail Omelet
by LeeAnn Miller
1 loaf of home-style bread (crusts cut off & cubed)
8 eggs (*if you use homemade bread, use 10 eggs)
1-1/2 cup milk (*if you use homemade bread increase milk ¼ cup)
1 teaspoon salt
1 teaspoon pepper
8 oz. cheddar cheese
1 lb. fried crisp bacon (slice bacon in pieces, then fry)
½ green pepper, diced
½ red pepper, diced
4 green onions, diced
Beat eggs, milk, salt and pepper thoroughly. Pour over bread in greased/buttered 13x9 baking dish.
Layer the veggies over bread mixture then sprinkle with cheese. Lastly, top with already fried bacon. (You can substitute ham instead of bacon. Or heck! Use both).
Cover with foil and refrigerate overnight. Bake at 350 degrees. For the first 15 minutes of baking leave dishes covered with foil. Bake a total of 40-50 minutes. Inserted knife in center should come out clean. Let rest for 10-15 minutes before cutting and serving.
**Note- if you like your cheese to be “crispy” then switch the layering of the cheese and bacon.