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Ingredients
| unsalted butter: 3 Tbl (softened) |
| white bread: 10 slices |
| cheddar cheese: 12 oz (shredded) |
| eggs: 8 (large) |
| 2% milk: 3 cups |
| onions: 1 (grated) |
| black pepper: 1/2 tsp |
| ground mustard: 1 tsp |
| hot sauce: 1/2 tsp |
24 Hour Omelet
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- 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.