Jack Cheese Oven Omelet
- 8 sl Bacon; coarsely chopped
- 4 Stalks green onions; thinly
- -sliced
- 1/2 ts Seasoned salt
- 10 oz Shredded monterey jack
- -cheese
- 8 lg Eggs
Fry bacon pieces until browned; drain. Reserve 1 tablespoon of the
drippings. Saute onions in reserved drippings until limp. Beat eggs with
milk and salt. Stir in bacon, onions and 2 cups of the cheese, reserving
the rest. Pour into a greased, shallow 2 quart baking dish. Bake,
uncovered, at 350° F for 35 to 45 minutes, or until mixture is set and the
top lightly browned. When almost done, sprinkle top with the remaining 1/2
cup cheese and return to oven until the cheese melts. Serve at once.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden" on Feb
7, 1998
drippings. Saute onions in reserved drippings until limp. Beat eggs with
milk and salt. Stir in bacon, onions and 2 cups of the cheese, reserving
the rest. Pour into a greased, shallow 2 quart baking dish. Bake,
uncovered, at 350° F for 35 to 45 minutes, or until mixture is set and the
top lightly browned. When almost done, sprinkle top with the remaining 1/2
cup cheese and return to oven until the cheese melts. Serve at once.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden"
7, 1998
