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Baked Brunch Omelet
January 20, 2006

This recipe is actually a very good breakfast casserole, but there are some key details missing. First you must use french bread in this recipe. You need all the crust to soak up the eggs and milk. I simply rip the loaf into bite size pieces with my hands, much easier than cubing it. Secondly, toss the bread, 1.5 cups ham cubes and 2-3 cups shredded cheese with 2-3 Tablespoons of flour before putting it all in the baking dish, it keeps the egg bake from being soggy. Then, blend the eggs/milk in the blender with the other ingredients (I add 3 Tablespoons margerine and 1 tsp. dry mustard) and pour over the bread mixture. Cover and let it sit overnight in the fridge allowing the bread time to absorb the liquid. It will look almost too dry the next morning, but it's supposed to. I bake it at 350 for about an hour, uncovering it at about forty minutes. I do not put it in a water bath. Enjoy!

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