Highlands Parkway HOA

Cook’s Corner: 24 Hour Omelet

Feb 25, 2001

Bluebird Hill B&B (near Utopia, Texas) proprietors Roger and B. Garrison are a sweet retired couple. You stay in a cabin on their property, shared by many creatures, including 100 head of cattle. Roger says, ?“Park your car inside the little fence around the cabin, so the cows don?’t lick the paint.?” Roger walks over each evening with a different breakfast casserole in a loaf pan that you heat up the next morning. A wonderful down-home experience! He graciously recited the recipe for this breakfast casserole that can?’t be beat!
Submitted by Nancy Humphrey


Ingredients:
6 slices of bread, buttered and cubed (leave crust on)
1 pound of Owens sausage
1 jar of B&B mushrooms
1 pound of grated sharp cheddar cheese (I use Cracker Barrel extra sharp cheddar)
4 green onions, sliced
Large can of chopped green chilies
Most of a large jar of pimentos
3 cups milk
6 eggs, beaten
?½ teaspoon dry mustard
Pepper, to taste
Paprika, to taste
1 teaspoon salt
?½ teaspoon garlic powder

Preparation:
Coat a 9 X 13 glass baking dish with vegetable spray. Line the pan with the bread cubes. Fry the sausage making sure to crumble finely. Drain fat. Sprinkle the sausage over the layer of bread. Next, sprinkle ?½ of the grated cheese over the sausage. Add the onions, mushrooms, pimentos and chilies next. Then, top with the remaining ?½ of the grated cheese. In a large bowl, whisk together the milk, eggs, and seasonings. Pour over the casserole evenly. Cover dish with foil and refrigerate overnight. In the morning, heat oven to 375 degrees and bake for about 45 minutes. Remove the foil and brown the casserole for a few minutes more. Let cool for 10 minutes to set the eggs before serving.