24 hour omelet

This is a great brunch dish and obscenely easy. Its definitely a tried and true recipe that I will continue to make for years to come.

Want to impress your family on Mothers day? Try it!

{recipe from Cooks Country }

24-Hour Omelet

Serves 6 to 8 (at least)

3 tablespoons unsalted butter , softened, plus extra for greasing the dish
10 slices high-quality white sandwich bread
12 ounces cheddar cheese , shredded (3 cups)
8 large eggs
3 cups whole milk
1 onion , grated
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

1. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread the remaining 3 tablespoons butter over one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar.

Whisk together the eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead
The 24-Hour Omelet and can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

{Review}

Love this recipe. A keeper for sure.

It can be prepared up to 36 hours ahead of time then popped in the oven when needed.

{Serve with}

Fruit salad

Sometimes I serve sour cream and salsa on the side as toppings for the dish

{Time}

30 or less (active time)

Must be refrigerated overnight

1 hour cook time.