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
• Pam

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.

8 servings

BACK TO ARCHIVE LIST