Ingredients for 24 Hour Omelet
- 1 loaf (1 pound) challah bread or other sturdy bread, cut into 1-inch cubes
- 2 tablespoons butter (for greasing), 1/2 cup (1 stick) unsalted butter (melted)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 large eggs
- 2 cups milk
- dry mustard
- chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cayenne pepper
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How to Make 24 Hour Omelet
- Preheat oven to 325°F (160°C).
- Grease a 9x13 inch casserole dish with 2 tablespoons of butter.
- Cut a loaf of (1 pound) challah bread or other sturdy bread into 1-inch cubes and place in the prepared casserole dish.
- Melt 1/2 cup (1 stick) of unsalted butter and pour evenly over the bread cubes.
- 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.
- 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.
- Pour the egg mixture evenly over the cheese and bread.
- Cover the casserole dish with plastic wrap and refrigerate overnight (or for at least 6 hours).
- In the morning, bake covered for 60-75 minutes.
- Uncover the casserole for the last 10 minutes of baking, or until golden brown and set.
- Optional: Before pouring the egg mixture, sprinkle 4 ounces of cooked and crumbled bacon or sausage over the cheese.
- Optional: Add your favorite chopped vegetables (e.g., 1 cup of sautéed mushrooms, bell peppers, onions) before pouring the egg mixture.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
4g
Fat
98g
Carbs
1g
