Recipes

24-Hour Egg Omelet

 

24-Hour Egg Omelet

The original recipe is from the cookbook of the United Methodist Church of the Hamptons and was provided by my neighbor Marlie. This is described as a great make-ahead dish for company or special brunches.
Prep Time 8 hours
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 5 slices white or wheat bread, trimmed of crust
  • butter
  • 3/4 pound cheddar cheese, grated
  • 4 eggs, slightly beaten
  • 2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • Dash cayenne pepper

Instructions
 

  • Grease a 9x9-inch ovenproof pan.
  • Butter one side of the bread. Cut the bread into 1-inch cubes and place evenly in the greased pan. Sprinkle the bread with the grated cheese.
  • Beat together the eggs, milk, salt, mustard, and pepper. Pour over the bread mixture. Refrigerate overnight, covered.
  • Preheat oven to 325 degrees. Cover the dish with aluminum foil and place in the oven for about 1 hour or until the egg mixture is set. Uncover the eggs for the last five minutes of baking.
Keyword egg, omelet

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