SAUSAGE AND BACON BREAKFAST OMELET

Prep Time: 8½ Hours
Yields: 8 Servings

Comment:
This dish is a cross between an omelet and a casserole. It is filled to the rim with seasoned breakfast sausage, smoky bacon and melted cheese. Make it after dinner, put it in the refrigerator overnight and pop it in the oven in the morning for a complete and warming breakfast dish prior to an early morning trip to the blind or stand.

Ingredients:
1 pound pork breakfast sausage
½ cup cooked and crumbled bacon
10 slices white sandwich bread, cubed
¼ cup sliced green onions
2 cups shredded Cheddar cheese
9 eggs
3 cups milk
1½ tsps salt
1½ tsps dry mustard
½ tsp Worcestershire sauce

Method:
In a skillet, brown sausage over medium heat, stirring until it crumbles and is no longer pink. Drain well. Place bread cubes in a lightly greased 9” x 13” baking dish. Sprinkle sausage, bacon, green onions and cheese evenly over bread cubes. In a large mixing bowl, whisk together eggs, milk, salt, mustard and Worcestershire sauce and pour mixture evenly into baking dish. Cover and chill for 8 hours. Remove casserole from refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 350°F. Bake casserole for 45 minutes or until set. Remove from oven and allow to cool for 5 minutes before serving. Note: Leftover casserole can be frozen for later use. Cut casserole into squares and wrap in plastic before freezing. When ready to use, thaw squares and reheat in microwave for 2-3 minutes or until heated thoroughly.