24 Hour Omelet

5.00 (3)
⏱ 95 mins 🍽 10-12 serving(s) 🏷 Breakfast

This savoury breakfast bake is prepared a day ahead, making it ideal for entertaining. Cubes of egg bread are layered with butter and cheeses, then soaked in a seasoned mixture of eggs, milk, mustard, and spices. After an overnight rest, the casserole is baked until set and golden. It serves a crowd and can be customised with cooked bacon or vegetables.

24 Hour Omelet

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

Method

  1. Cut the bread into chunks and arrange them in a generously greased casserole dish. Drizzle the melted butter evenly over the bread pieces.
  2. Scatter the cheeses over the top, beginning with the cream cheese.
  3. Whisk the eggs, milk, dry mustard, chives, salt, pepper, and cayenne pepper together in a bowl. Pour this mixture evenly over the bread and cheese layers.
  4. Cover the dish and place it in the refrigerator to chill overnight.
  5. Bake the covered casserole at 325 for 60-75 minutes. Remove the cover for the final 10 minutes of baking.
  6. For variations, try sprinkling cooked, crumbled bacon or sausage on top before adding the egg mixture. You may also include your favourite vegetables.

Nutrition (per serving)

Sodium562600 mg

Recipe details

CategoryBreakfast
AuthorLLandrum