- 9 bread slices, cubed
- 1 1/2 tablespoons [22.5 mL] onion flakes
- 1 pound [454 g] Old Cheddar cheese, grated
- 3/4 to 1 pound [340 to 454 g] hot sausages, browned then crumbled
- 3 eggs
- 3 cups [750 mL] milk
- 1 teaspoon [5 mL] dry mustard
- 1 teaspoon [5 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
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- Butter an 8-cup [2-L] casserole.
- Evenly spread bread cubes all over the bottom of the casserole.
- Sprinkle bread cubes with onion flakes, then with grated Old Cheddar cheese, and finally with hot sausage crumbs.
- Into a bowl, beat together eggs, milk, dry mustard, Worcestershire sauce, salt and pepper.
- Pour mixture into casserole.
- Cover casserole; refrigerate overnight.
- To serve, preheat oven to 325°F [160°C].
- Bake omelet into preheated oven for 1 hour, until fluffy and set in the middle.
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