24 Hour Omelet
"My mom always made this for brunches or other gatherings...and it's always a hit!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
10-12
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
It was the best!!! -
This is the first 24 hour omelet I've ever had and I was in love at first bite! It is so simple and tasty and my kids LOVE it. You can definitely use it as a jumping off point and add more complicated ingredients, but sometimes simple is best! -
Great! My family loved it. I added 1/2 pound hot sausage. Thanks for sharing.
