A tasty layered omelet which can be made ahead and baked for brunch.
1/2 loaf French sliced bread
3 Tbsp butter (melted)
4 oz. Swiss cheese (shredded)
4 oz. Monterey Jack Cheese (shredded)
12 slices bacon (cooked and crumbled)
1 1/2 cups milk
1/2 cup white wine
2 green onions (chopped)
2 tsp Dijon-style mustard
1/4 tsp. black pepper
1/8 tsp cayenne pepper
1/4 cup sour cream
1/2 cup Parmesan cheese (grated)
Butter bottom and sides of a 9 x 13 baking dish. Place bread slices on bottom of dish and drizzle with melted butter. Sprinkle two cheeses and bacon over bread slices. In a medium bowl, beat together eggs, milk, wine, green onions, mustard, and peppers until foamy. Pour egg mixture evenly over cheese and bread. Cover tightly with foil; refrigerate overnight.
Remove omelet from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees. Bake omelet, covered, for 45 minutes (or until set). Remove foil; spread omelet with sour cream and sprinkle with Parmesan. Return to oven and bake (uncovered) until lightly browned, about 10 minutes. Makes 12 servings.