Dear Jeanne: This is an easy breakfast that can be made the night before. Can you reduce the fat and cholesterol? Thanks! — Vickie M., Akron, Ohio

Dear Vickie: In the morning while this cooks, cut up some fruit as an accompaniment, and you'll have everything you need for a delicious breakfast. You also can add a cup or two of any kind of chopped, cooked vegetable that you have on hand — e.g., mushrooms, asparagus, spinach, broccoli. You also could use lean ham or Canadian bacon instead of the bacon.

DENVER OMELET FOR A CROWD

1/4 cup butter

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

1/2 pound bacon, cooked and chopped

6 cups bread cubes

2 cups cheddar cheese, grated

10 eggs

3 cups milk

1 teaspoon dry mustard

1 teaspoon salt

Black pepper to taste

Red pepper sauce to taste

1 can cream of mushroom soup

1/2 cup milk

In a large skillet, melt the butter and cook the onion and peppers until soft. Set aside. Cook the bacon and chop up. Grease a 9-by-13-inch pan and layer with bread cubes, bacon, onion mixture and cheese. Mix eggs, the 3 cups milk, mustard, salt, pepper and pepper sauce; pour over bread mixture. Cover and chill overnight. Just before baking, combine the mushroom soup and the 1/2 cup milk, and pour over the top. Bake uncovered in a 350 F oven for 1 hour.

Makes 8 servings.

HEALTHY OMELET FOR A CROWD