Sour Cream Omelet

1/2 loaf French bread - sliced
4 oz Gruyere cheese - shredded
4 oz Monterey Jack cheese - shredded
12 slices bacon - cooked and crumbled
2 scallions - chopped
8 medium eggs
1 1/3 cup milk (2%, or skim)
1/3 cup white wine
1 tsp Dijon Mustard
3/4 cup sour cream
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 cup Parmesan cheese

Slice bread and cover the bottom of 9x13 pan. Sprinkle cheeses, bacon and scallions on top of bread. Mix eggs, milk, wine, mustard, sour cream and peppers together. Pour mixture over bread. Cover tightly with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand for 30 minutes before baking. Bake at 325 degrees covered for 15 minutes. Uncover and sprinkle with Parmesan cheese and bake at 325 degrees for an additional 15-20 minutes or until the center is set.

Serve with fruit, muffins or rolls for a complete breakfast or brunch.

Enjoy!