24 Hour wine and Cheese Omelet

susan simons


I found this recipe back in 1984 in a cook book Butter N love. It's so easy to put together and ready to pop in the oven the morning.

★★★★★ 6 votes

Blue Ribbon Recipe

Notes from the Test Kitchen:
The salami in this recipe really adds a delicious flavor. And it's so easy to prepare that you can enjoy a hearty, tasty breakfast any day of the week!


loaf french bread
3 Tbsp
butter, melted
1/2 lb
swiss cheese
1/4 lb
monterey jack cheese
1 1/3 c
1/4 c
white wine
2 large
green onions
1 tsp
prepared mustard
salt and pepper
1 c
sour cream
1/2 c
parmesan cheese
1/3 c
salami, coresly chopped

How to Make 24 Hour wine and Cheese Omelet


  • 1Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
  • 2Beat together eggs, milk, wine, mustard, salt, pepper and onion:pour over top. Cover and seal with foil. Refrigerate overnight, or up to 24 hours.
  • 3Bake, Covered, at 350 degrees for 1 hour and 15 minutes, or until set. Uncover and spread with sour cream; sprinkle with parmesan cheese. Bake uncovered 10 minutes longer.

Printable Recipe Card

About 24 Hour wine and Cheese Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Collection: More Favorite Recipes