24 Hour Wine And Cheese Omelet Recipes

24 HOUR WINE AND CHEESE OMELET

24 Hour wine and Cheese Omelet image

The salami in this recipe really adds a delicious flavor. And it's so easy to prepare that you can enjoy a hearty, tasty breakfast any day of the week!

Provided by susan simons

Categories Eggs

Number Of Ingredients 13

Ingredients

1/2 loaf french bread
3 Tbsp butter, melted
1/2 lb swiss cheese
1/4 lb monterey jack cheese
8 eggs
1 1/3 c milk
1/4 c white wine
2 large green onions
1 tsp prepared mustard
salt and pepper
1 c sour cream
1/2 c parmesan cheese
1/3 c salami, coresly chopped

Steps:

1. Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
2. Beat together eggs, milk, wine, mustard, salt, pepper and onion:pour over top. Cover and seal with foil. Refrigerate overnight, or up to 24 hours.
3. Bake, Covered, at 350 degrees for 1 hour and 15 minutes, or until set. Uncover and spread with sour cream; sprinkle with parmesan cheese. Bake uncovered 10 minutes longer.

WINE & CHEESE OMELET

Wine & Cheese Omelet image

My go to Make Ahead recipe if I have to feed a crowd. Must be made the day before. Served this for PTA luncheon & it was a huge hit. Ham may be used in place of salami.

Provided by SB61287

Categories For Large Groups

Time 1h20m

Yield 2 casseroles, 24 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf French bread, large day old (broken in small pieces)
6 tablespoons unsalted butter (melted)
3/4 lb swiss cheese (shredded)
1/2 lb monterey jack cheese (shredded)
9 slices genoa salami (thinly sliced)
16 eggs
3 1/4 cups milk
1/2 cup dry white wine
4 large green onions (minced)
1 tablespoon grainy mustard
1/4 teaspoon pepper
1/4 teaspoon red pepper
1 1/2 cups sour cream
1 cup parmesan cheese, freshly grated

Steps:

Spread bread in 2 large( 9x13)buttered casseroles, drizzle with butter, sprinkle with meats & cheeses, not parmesan.Beat together milk, eggs, wine, onion, mustard & spices until foamy. Pour over casseroles, Cover with foil, crimping edges. Refrigerate overnight.
Remove from fridge & let stand for 30 minutes. Preheat oven to 325@, baked covered about 1 hour. uncover, spread sour cream & parmesan over all. Bake until crisply & lightly browned- about 10 minutes.

Nutrition Facts : Calories 304.3, Fat 20.1, SaturatedFat 11.1, Cholesterol 188.2, Sodium 397.2, Carbohydrate 13.8, Fiber 0.7, Sugar 0.8, Protein 16

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

Ingredients

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 WINE AND CHEESE OMELET

24-HOUR WINE AND CHEESE OMELET image

Categories Egg Breakfast Brunch

Number Of Ingredients 15

Ingredients

1 loaf French or Italian Bread, day-old, broken into small pieces
6 tablespoons Unsalted butter, melted
20 ounces Swiss cheese, shredded
16 ounces Monterey jack cheese, shredded
16 slices Genoa salami (can substitute roasted peppers), coarsely chopped
16 each eggs
3 1/4 cups Milk (3-1/4 cups)
1/2 cup Dry White wine
6 each Green Onions (large), minced
1 Tablespoon German Mustard
1/4 teaspoon Pepper
1/8 teaspoon Ground Red pepper
1 1/2 cups Sour Cream
3/4 cup Grated Parmesan cheese
1 each Tomato, sliced thin

Steps:

1. Butter(or PAM) two 9x13-inch baking dishes. Spread bread cubes over bottom of pans and drizzle with melted butter. Sprinkle with cheeses,salami, and green onion. 2. Beat eggs, milk, wine, and mustard until foamy. Pour over cheese. Sprinkle with red peppers to taste. Cover with foil, crimping edges. Refrigerate overnight or up to 24 hours. 3. Remove from refrigerator about 30 minutes before baking. Preheat oven to 325*F. Leave pans covered with foil. Bake until set, about 1 hour. Uncover. 4. Spread with sour cream and tomatoes. Sprinkle with Parmesan cheese. 5. Broil uncovered until crusty and lightly browned, about 10 minutes. Serve warm

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