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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Baked Sour Cream Omelet Recipe

Brought to you by Strawberry Creek Inn

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Cook Time: 1 hr 5 min	Prep Time: 30 min
Yield: 12 servings	Inactive Prep Time: 30 min

Ingredients:
1/2 loaf French bread, sliced (crusts removed)
4 ounces Gruyere cheese, shredded
4 ounces Monterey Jack cheese, shredded
12 slices bacon, cooked and crumbled (Applewwod Smoked bacon is particularly good if you can get it)
4 scallions, chopped
8 medium eggs
1 1/3 cups milk
1 1/2 teaspoon fresh thyme or basil
1/2 teaspoon grated nutmeg
1/3 cup white wine (optional)
1 teaspoon Dijon mustard
3/4 cup sour cream (or creme fraiche, if you can find it)
1/4 teaspoon black pepper (freshly ground)
1/8 teaspoon cayenne pepper
1/2 cup grated Parmeggioano Reggiano cheese
Paprika to taste

Instructions:
1. Spray a 9-by-13-inch baking dish with cooking spray.
2. Cover bottom with bread slices and sprinkle cheeses, thyme/basil,bacon and scallions over bread.
3. In a mixing bowl, beat together eggs, milk, wine, mustard, sour cream, nutmeg and peppers until foamy.
4. Pour mixture evenly over the cheese and bread.
5. Cover tightly with foil.
6. Bake in a 325-degree oven for 45 minutes or until set.
7. Remove foil and sprinkle omelet with Parmesan cheese and paprika.
8. Return uncovered to the oven and bake until lightly browned, about 15 to 20 minutes.

Notes:
Tip: If recipe is prepared the night before, cover tightly with foil and refrigerate. In the morning, let stand at room temperature for 30 minutes, still covered, before baking.