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Overnight Omelette

12 eggs
1 cup sour cream
1 cup milk
2 cups shredded cheddar cheese
1 can sliced mushrooms
1 large onion
2 cups diced meat (cooked ham/bacon/sausage)
Salt, pepper, parsley or basil for flavoring

Butter a 9 x 13 glass pan. Beat eggs, sour cream, milk and seasonings. Layer remaining ingredients.

Pour the egg mixture over, cover and refrigerate overnight. Bake 350 F for 60 minutes. Serve with toast and juice.

Minnie Campbell, Fairfield, Souris

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