24 Hour Omelet

Name: 24 Hour Omelet
Ingredients: 1 loaf jewish egg bread, crust removed (can also use Sheepherders, Sourdough, or any other hard bread); 1/2 cup butter, melted; 8 ounces cream cheese; 3/4 lb longhorn cheese, grated; 8 eggs; 2 cups milk; 1/2 teaspoon dry mustard; 1 tablespoon chives; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 dash cayenne pepper

11 ingredients

6 steps

Ingredients

1 loaf jewish egg bread, crust removed (can also use Sheepherders, Sourdough, or any other hard bread)
1/2 cup butter, melted
8 ounces cream cheese
3/4 lb longhorn cheese, grated
8 eggs
2 cups milk
1/2 teaspoon dry mustard
1 tablespoon chives
1/2 teaspoon salt
1/2 teaspoon pepper
1 dash cayenne pepper

Directions

1

Chunk the bread and place in a well greased casserole dish. Pour melted butter over the bread.
2

Sprinkle the cheeses over top, creamcheese first.
3

Beat the remaining ingredients together and pour over bread.
4

Refrigerate, covered, overnight.
5

Bake, covered, at 325 for 60-75 minutes. Uncover for the last 10 minutes.
6

Variations: Sprinkle cooked, crumbled bacon or sausage on top before pouring the egg mixture. Can also add favorite veggies.