4 slices bacon, fried
1/4 chopped medium onion
1/4 cup milk
1 can (4 oz.) sliced mushrooms
1/4 cup chopped green pepper
3/4 cup shredded cheese
8 sliced sourdough bread
2 tablespoons butter
Preheat oven to 325 F. Fry bacon until crisp, remove excess grease and add onion; sauté until onion is transparent and tender. Cool onion mix.
Beat eggs and add to onion; stir in milk, add mushrooms and green pepper. Pour into greased 9×9 baking pan. Sprinkle with shredded cheese. Bake omelet at 325 F for 20 minutes or until egg is set in middle.
While egg is cooking, butter both sides of bread and grill in a hot frying pan until golden brown.
To serve, cut egg into 4 squares. Place square of egg on grilled bread and top with second layer toast. Serves 4.
NOTES: Vary omelet ingredients to suit personal taste. This is a nice recipe for a crowd; increase portions to desired servings. Bake eggs in 9×13 or larger pan. Bread may be toasted in oven.