Ingredients

<\/div>  <\/h3>

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

  Instructions

  <\/div> <\/h3>

  • Grease a 9x9-inch ovenproof pan.<\/span><\/div><\/li>
  • 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.<\/span><\/div><\/li>
  • Beat together the eggs, milk, salt, mustard, and pepper. Pour over the bread mixture. Refrigerate overnight, covered.<\/span><\/div><\/li>
  • 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. <\/span><\/div><\/li><\/ul><\/div><\/div>\n

    <\/div>\n\n\n

    <\/div>\n

    <\/div>

    <\/div><\/div>\n

    Keyword <\/span>egg, omelet<\/span><\/div><\/div>\n

    <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2],"tags":[101,492],"class_list":["post-1826","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-eggs","tag-omelet"],"yoast_head":"\n