24 Hour Omelet Recipes

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24-HOUR WINE AND CHEESE OMELET



24-Hour Wine and Cheese Omelet image

This must be started the night or day before you plan to serve it. It makes an elegant brunch or shower main dish served with a mixed fruit salad, crusty bread and a dry white or sparkling wine.Originally from a November 1980 issue of Bon Apetit featuring easy Brunch ideas.Prep time does not include refrigeration time.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

1 loaf French bread, broken into small pieces (Use day-old French or Italian bread)
6 tablespoons unsalted butter, melted
3/4 lb swiss cheese, shredded
1/2 lb monterey jack cheese, shredded
9 slices genoa salami, coarsely chopped
16 eggs
3 1/4 cups milk
1/2 cup dry white wine
4 large green onions, minced
1 tablespoon mustard (German type,Dusseldorf is a good brand)
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground red pepper
1 1/2 cups sour cream
2/3-1 cup parmesan cheese, freshly grated (or Asiago cheese)

Steps:

  • Butter 2 shallow 3 quart (9x13 inch) baking dishes.
  • Spread bread over bottom and drizzle with melted butter.
  • Sprinkle with Swiss and Jack cheeses and salami.
  • Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
  • Cover dishes with foil, crimping edges to seal.
  • Refrigerate overnight or up to 24 hours.
  • Remove from refrigerator about 30 minutes before baking.
  • Preheat oven to 325 degrees.
  • Bake casseroles covered until set, about 1 hour.
  • Uncover;spread with sour cream and sprinkle with parmesan cheese.
  • Bake uncovered until crusty and lightly browned, about 10 minutes.

24 HOUR OMELET



24 Hour Omelet image

Make and share this 24 Hour Omelet recipe from Food.com.

Provided by LLandrum

Categories     Breakfast

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 loaf jewish egg bread, crust removed (can also use Sheepherders, Sourdough, or any other hard bread)
1/2 cup butter, melted
8 ounces cream cheese
3/4 lb longhorn cheese, grated
8 eggs
2 cups milk
1/2 teaspoon dry mustard
1 tablespoon chives
1/2 teaspoon salt
1/2 teaspoon pepper
1 dash cayenne pepper

Steps:

  • Chunk the bread and place in a well greased casserole dish. Pour melted butter over the bread.
  • Sprinkle the cheeses over top, creamcheese first.
  • Beat the remaining ingredients together and pour over bread.
  • Refrigerate, covered, overnight.
  • Bake, covered, at 325 for 60-75 minutes. Uncover for the last 10 minutes.
  • Variations: Sprinkle cooked, crumbled bacon or sausage on top before pouring the egg mixture. Can also add favorite veggies.

Nutrition Facts : Calories 385.8, Fat 33.9, SaturatedFat 19.8, Cholesterol 240.8, Sodium 562.6, Carbohydrate 4, Fiber 0.1, Sugar 1.1, Protein 16.6

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