24-Hour Wine and Cheese Omelet

READY IN: 1hr 40mins
Recipe by Leslie in Texas

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.

Top Review by RachelJudt

I have been making this casserole for years, and it is AMAZING. I had to beg for the recipe when I had it at a brunch one time. I would say, though, that this feeds WAY more than 12 people. I bet you could get at least 10 servings out of one pan.

Ingredients Nutrition

Directions

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

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