October 8, 2008

Canadian bacon omelet casserole

1 lb Canadian-style bacon, cut into 24 (1/8-inch) slices
1/4 cup maple-flavored syrup
1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley

1. Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
3. Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

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