The title of this popular breakfast casserole is a misnomer on two counts: It is neither an omelet nor does it require 24 hours to prepare. Instead, it?s a simple strata that takes just minutes to whip together. It can, however, sit in the refrigerator for 24 hours or even 36, making it a perfect dish to prepare ahead of time.
"To Make AheadThe 24-Hour Omelet and any of its variations can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking."- ckhauffa
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|3 tablespoonsunsalted butter; softened, plus extra for greasing the dish|
|10 high-quality white sandwich bread; (see note above)|
|12 ouncescheddar cheese; shredded ( 3 cups)|
|3 cupsWhole milk|
|1/2 onion; grated|
|1 teaspoontable salt|
|1 teaspoonBlack Pepper; ground|
|1 teaspoonDry mustard|
|1 teaspoonTabasco sauce (green)|
24-hour Omelet Preparation
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 any of its variations can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.
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