Baked Lobster Omelet

My mouth is watering already! This is from a Bed and Breakfast in St. Augustine, Fl. The reason I know is because that is what I wrote on the yellow legal pad that I found the recipe on, no name of the B&B, typical me.

Baked Lobster Omelet is very much like the breakfast sausage casserole we have been making for years, but with a bit more drama.

This really is a keeper. I've made this with crab meat and also with roasted shrimp. No reason not to mix some of the seafood and call is Seafood Baked Omelet, right.

What a wonderful Valentine breakfast/brunch this would make for your sweetie. February 14th is on a Sunday this year. Serve this with a dish of fresh fruit and a basket of steaming muffins and beverage of your choice. Champagne is always appropriate. Okay I'm getting carried away.

Baked Lobster Omelet
Serves 6

8 eggs
6 slices Italian bread, cubed with crust on
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
3 cups milk
2 cups cooked lobster, cut into bite-size pieces
1-1/2 cups finely shredded pizza cheese (shred your own)

Coat 9x13-inch glass baking dish with vegetable spray. In a large bowl, whisk eggs lightly, add cubed bread, mix in salt, pepper, dry mustard, and milk, stir in lobster and cheese. Pour into dish, cover and refrigerate overnight.

In the morning: Preheat oven to 350 degrees F. Bake uncovered for 50 to 60 minutes, or until golden brown. Serve hot.

COOK'S NOTE: I shred provolone and mozzarella cheese. I think any mild white cheese would work fine. Cheddar is way to strong to use in this recipe.