Confetti Omelet Casserole
- 6 bacon slices
- ½ cup chopped onion
- 8 eggs
- 2 cups (8 oz) shredded sharp cellar cheese
- 1 cup milk
- 1 (4 oz) jar chopped pimiento
- 2 tbls chopped parsley
- ½ tsp salt
Cook bacon in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tsp drippings in skillet. Crumble bacon, and set aside
Add ½ cup chopped onion to hot drippings in skillet, and sauté over medium heat 3 to 4 minutes or until tender.
Stir together crumbed bacon, onion, eggs and next 5 ingredients in a large bowl. Pour egg mixture into a 13 x 9 baking dish coated with Pam.
Bake at 325° for 45 minutes or until set. Let stand 5 minutes before serving.