Best 24 Hour 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.

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.

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