24 Hour Omelet Recipe

Ingredients for 24 Hour Omelet

• Egg Bread
• 2 tablespoons butter (for greasing dish) + 1/2 cup (1 stick) unsalted butter (melted)
• Cream Cheese
• Longhorn Cheese
• Eggs
• Milk
• Dry Mustard
• Chives
• Salt
• Pepper
• Cayenne Pepper

How to Make 24 Hour Omelet

1. Preheat oven to 325°F (160°C).
2. Grease a 9x13 inch casserole dish with 2 tablespoons of butter.
3. Cut a loaf of (1 pound) challah bread or other sturdy bread into 1-inch cubes and place in the prepared casserole dish.
4. Melt 1/2 cup (1 stick) of unsalted butter and pour evenly over the bread cubes.
5. Sprinkle 8 ounces of cream cheese (softened), then 1 cup of shredded cheddar cheese and 1/2 cup of shredded Gruyere cheese over the buttered bread.
6. In a large bowl, whisk together 12 large eggs, 2 cups of milk, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. Pour the egg mixture evenly over the cheese and bread.
8. Cover the casserole dish with plastic wrap and refrigerate overnight (or for at least 6 hours).
9. In the morning, bake covered for 60-75 minutes.
10. Uncover the casserole for the last 10 minutes of baking, or until golden brown and set.
11. Optional: Before pouring the egg mixture, sprinkle 4 ounces of cooked and crumbled bacon or sausage over the cheese.
12. Optional: Add your favorite chopped vegetables (e.g., 1 cup of sautéed mushrooms, bell peppers, onions) before pouring the egg mixture.