24 Hour Wine And Cheese Omelet Recipes

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

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 Magness @imbossmare

Categories Eggs

Number Of Ingredients 13

Ingredients

1/2 - loaf french bread
3 tablespoon(s) butter, melted
1/2 pound(s) swiss cheese
1/4 pound(s) monterey jack cheese
8 - eggs
1 1/3 cup(s) milk
1/4 cup(s) white wine
2 large green onions
1 teaspoon(s) prepared mustard
- salt and pepper
1 cup(s) sour cream
1/2 cup(s) parmesan cheese
1/3 cup(s) salami, coresly chopped

Steps:

Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
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.
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.

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

Ingredients

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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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!

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