Sunday, December 30, 2012

Christmas breakfast ...

I always make the egg casserole called Breakfast before
for Christmas morning breakfast.
it's the one with the bread and sausage
I've probably been making that for more than 25 years
so this year I decided we def needed something new
So I made this one called
Easy Oven Omelet

here's the recipe....

1/4 cup butter
18 eggs
1 cup sour cream
1 cup milk
2 tsp salt
1/4 tsp dried basil leaves
2 cups shredded cheddar cheese
1 can (4 oz) mushrooms (sliced)
4 green onions thinly sliced
1 jar diced pimiento, drained

Heat butter in 13 x 9 baking dish in 325 oven until melted. Tilt dish to coat bottom with butter. Beat eggs, sour cream, milk, salt and basil in large mixer bowl until blended. Stir in cheese, mushrooms, green onions, and pimento. Pour into baking dish. Cook uncovered until omelet is set, 40 to 45 minutes.
Do ahead tip: after pouring into baking dish, cover and refrigerate no longer than 24 hours. Cook uncovered in 325 oven 50 to 55 minutes.

I made this the night before.....and it is delicious! Johnny loved it but some members of the family wanted the "traditional" casserole....haha.
can't please them all

we also had bacon, cinnamon rolls and hash browns to go
along with the egg omelet.


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