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 hrs
Cook Time 1 hour hr
Course Main Course
Cuisine American
- 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
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.