BAKED SOUR CREAM OMELET

Compliments of the Strawberry Creek Inn in Idyllwild, CA

For 12 servings you will need:

• ½ loaf french bread, cut into ½-inch slices
• 1 cup shredded gruyére cheese
• 1 cup shredded Monterey jack cheese
• 12 slices bacon, cooked and crumbled
• 4 green onions, chopped
• 8 eggs
• 1 1/3 cups milk
• 1/3 cup white wine
• 1 tsp Dijon mustard
• 1/3 tsp. black pepper
• 1/8 tsp cayenne pepper
• ¾ cup sour cream
• ½ cup grated parmesan cheese
• dash paprika

Preheat oven to 325° oven.  Spray 12-by-9-inch baking dish with nonstick cooking spray. Cover bottom of dish with bread slices. Sprinkle cheeses, bacon, and green onions over bread. In medium mixing bowl, beat eggs, milk, wine, mustard, black pepper, and cayenne pepper; pour over cheese and bread. Cover tightly with foil and bake 45 minutes or until set.  Remove foil and spread with sour cream; sprinkle with parmesan cheese and paprika. Bake uncovered about 10 minutes or until lightly browned.  Note: this can be made the night before (let stand at room temperature 30 minutes before baking).

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