Ingredients for 24 Hour Wine And Cheese Omelet
- 1 (16 ounce) loaf French bread, cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 pound Genoa salami, thinly sliced and quartered
- 8 large eggs
- 1 1/2 cups milk
- 1/2 cup dry white wine
- 1/2 cup chopped green onions
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
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How to Make 24 Hour Wine And Cheese Omelet
- Preheat oven to 325°F (160°C). Grease two shallow 3-quart baking dishes with butter.
- Arrange bread cubes evenly in the bottom of each prepared baking dish.
- Drizzle bread with 2 tablespoons of melted butter.
- Sprinkle half of the Swiss and Jack cheeses and salami over the bread in each dish.
- In a large bowl, whisk together eggs, milk, wine, green onions, mustard, black pepper, and red pepper flakes (if using) until light and frothy.
- Pour egg mixture evenly over the cheese and salami in each dish.
- Cover dishes tightly with foil, crimping edges to seal.
- Refrigerate for at least 8 hours, or preferably overnight (up to 24 hours).
- Remove casseroles from refrigerator 30 minutes before baking.
- Bake covered casseroles for 50-60 minutes, or until the center is just set.
- Remove foil from casseroles.
- Spread sour cream evenly over the top of each casserole.
- Sprinkle with Parmesan cheese.
- Bake uncovered for an additional 10-15 minutes, or until the top is golden brown and crusty.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
6g
Fat
108g
Carbs
9g
