Overnight omelet
12 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
12 | Eggs | |
½ | cup | Milk |
1 | teaspoon | Salt |
1 | can | Cream Of Mushroom Soup, (10 3/4 Oz) |
1 | can | (4 Oz) Mushroom, drained and chopped |
1 | pounds | Cheddar Cheese, shredded |
½ | cup | Onion , chopped |
½ | cup | Green Pepper, chopped |
Directions
1. Beat the eggs, milk and salt together. Place in a skillet, (prefer nonstick) and cook only until heated through and beginning to thicken, but still pourable. DON'T SCRAMBLE! Pour mixture into a 9 x 13 x 2-inch ovenproof pan.
2. Mix together the remaining ingredients. Spoon evenly over the egg mixture and refrigerate overnight.
* Preheat oven to 250 F.
3. Bake the omelet for 1 hour, or until the mixture is firm. Cut into squares to serve.
Note. This recipe lends itself your creative juices. Try other combinations of ingredients.
Another gem of a recipe from Laurie Rasmussen from the section on the UPPER PENINSULA STATE FAIR of Escanaba, Mich. Fair dates: 3rd week of August, 6 days, Tues through Sat.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking
Related recipes
- Cheese omelet
- Dessert omelet
- Egg casserole/overnight
- Ham omelet
- Macaroni overnight salad
- Omelet
- Onion omelet
- Overnight breakfast casseroles
- Overnight casserole
- Overnight chicken bake
- Overnight coffee bread
- Overnight coleslaw
- Overnight layered salad
- Overnight macaroons
- Overnight potatoes
- Overnight rolls
- Overnight rootbeer
- Overnight salad
- Overnight salmon casserole
- Spinach omelet