Wine Cheese Omelet Recipe

Impress your guests with this make-ahead Wine Cheese Omelet Casserole! Perfect for brunch, potlucks, or a crowd-pleasing dinner party, this recipe is a guaranteed hit. Made with layers of cheesy goodness, savory meats, and a rich wine-infused egg custard, it's best prepared the day before for optimal flavor. Easily adaptable – substitute ham for salami if desired!

Prep Time 45 mins
Cook Time 80 mins
Calories 304.3 kcal
Protein 31g
Rating 4.8 (5 Reviews)
Wine Cheese Omelet 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make Wine Cheese Omelet

  1. Preheat oven to 350°F (175°C).
  2. Butter two large (9x13 inch) casseroles.
  3. Layer the bottom of each casserole with 6 slices of bread, slightly overlapping.
  4. Drizzle each layer of bread with 1 tablespoon of melted butter.
  5. Sprinkle evenly with 1/2 cup of salami (or ham), and 1 1/2 cups of shredded cheddar cheese.
  6. In a large bowl, whisk together 6 large eggs, 1 cup milk, 1/4 cup dry white wine, 1/4 cup chopped onion, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until light and frothy.
  7. Pour the egg mixture evenly over the bread and cheese in both casseroles.
  8. Cover the casseroles tightly with foil.
  9. Refrigerate overnight.
  10. Remove from refrigerator 30 minutes before baking.
  11. Bake covered for 50-60 minutes.
  12. Uncover, spread 1 cup of sour cream evenly over the top.
  13. Sprinkle 1/2 cup grated Parmesan cheese over the sour cream.
  14. Bake uncovered for an additional 10-15 minutes, or until golden brown and set.
  15. Let cool slightly before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

3g

Fat

55g

Carbs

4g

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