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.
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.
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