24 Hour Omelet Recipes

24 HOUR OMELET

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.

24 HOUR OMELET

Steps:

• Butter the bottom and sides of a 9 x 13 inch casserole. Spread softened butter over 1 side of each slice of read. Cut the bread into 1 inch slices. Scatter half of the bread evenly in the prepared dish, sprinkle with half of the cheese. Repeat with remaining bread and cheese.
• Whisk the eggs in a large bowl until well combined; whick in milk, onion pepper, mustard and hot sauce. Pour over bread mixture. Press down bread to submerge.
• Wrap tightly in plastic wrap and refrigerate 8 to 24 hours.
• Set oven rack to middle of oven, preheat oven to 350 degrees. Unwrap casserole and bake until puffed and golden brown, about 1 hour.