Southwest Breakfast Omelet

Serves: 8
Total Calories: 264


8 slices white bread, buttered
2 cups grated Cheddar or longhorn cheese (retain 1/4 cup to sprinkle on top before baking)
1 onion, diced
1 pound mushrooms, sliced
1 (7-ounce) can chopped green chili
4 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon table mustard
3 cups milk


Put 4 slices of bread in bottom of casserole dish. Sprinkle with half the cheese and half of onion, mushrooms, and chiles. Add another layer of bread and remainder of cheese, onion, mushrooms, and chiles. Beat eggs with seasonings, adding milk. Pour over bread and sprinkle additional cheese over top. Bake for 1 hour at 350°. Cover with foil for the first 40 minutes. Let stand about 10 minutes before serving. (Can be made the night before, covered with foil, and put in the refrigerator.)

Nutritional Facts:

Serves: 8
Total Calories: 264
Calories from Fat: 113

This Southwest Breakfast Omelet recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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