Sunday Brunch: Mother’s Day Baked Omelet

Happy Mother’s Day!

Baked Omelet


1 dozen eggs, lightly beaten
8 slices bread
2 cups milk
1 to 1 1/2 cups meat, cooked and diced
1 to 1-1/2 to 1 cup veggies
1-3 cups shredded cheese

Prep Day: Cube bread and mix gently with remaining ingredients. Then add 3/4 teaspoon salt or whatever seasoning you like , 1/4 teaspoon pepper and mix.

To Freeze: Pour into Ziploc bags and seal. A good way to freeze food in zipper bags is to arrange them on a sheet pan and freeze them flat. When frozen this way, the bags will stack nicely in your freezer.

Serve Day: Place frozen Ziploc bag onto a plate to catch any drips and thaw overnight in fridge. Pour into a 13 x 9 pan that has been sprayed or buttered. Bake at 350 degrees for 45-50 minutes.