A perfect make-ahead breakfast or brunch casserole, this “24 Hour Omelette” soaks overnight and bakes into a rich, savory, and cheesy strata.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 loaf | Egg Challah, crusts removed |
| 1 stick | Butter, melted |
| 3/4 pound | Longhorn Cheese, grated |
| 8 ounces | Cream Cheese |
| 8 large | Eggs |
| 2 cups | Milk |
| 1/2 teaspoon | Dry Mustard |
| 1/2 teaspoon | Salt |
| 1 tablespoon | Chives |
| 1 dash | Cayenne Pepper |
Instructions
- Grease a large casserole dish (9x13 inch) well.
- Tear the challah into chunks and place them in the dish.
- Pour the melted butter over the bread.
- Sprinkle the grated Longhorn cheese over the bread and dot with pieces of the cream cheese.
- In a separate bowl, beat together the eggs, milk, salt, dry mustard, cayenne pepper, and chives.
- Pour the egg mixture evenly over the bread and cheese.
- Cover the dish and refrigerate overnight.
- When ready to bake, preheat the oven to 325°F.
- Bake covered for 1 hour, or until the center is set.
- Uncover the dish for the last 10 minutes of baking.
Note
This recipe makes a large casserole, yielding 10 to 12 servings.
