Oven Brunch Omelet

Missy Davis-Schmit

 

 

3 T butter

1 ½ dozen eggs

1 c. dairy sour cream

2 tsp. salt      

¼ c. chopped green onions

½ c. sliced mushrooms

1 c. milk

Any additional toppings you prefer, i.e. sausage, bacon, etc.

 

Heat oven to 325.  In oven, melt butter in baking dish, 13 ½ x 9 x 2 inches.  Tilt dish to coat bottom with butter.  In large mixer bowl, beat eggs, sour cream milk and salt until blended.  Stir in onions, mushrooms, etc.; pour into dish. Bake until eggs are set but still moist, about an hour.