24 hour wine and cheese omelet
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.
Blue Ribbon Recipe
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!
prep time
cook time
method
Bake
yield
Ingredients
- 1/2 - loaf french bread
- 3 tablespoons butter, melted
- 1/2 pound swiss cheese
- 1/4 pound monterey jack cheese
- 8 - eggs
- 1 1/3 cups milk
- 1/4 cup white wine
- 2 large green onions
- 1 teaspoon prepared mustard
- - salt and pepper
- 1 cup sour cream
- 1/2 cup parmesan cheese
- 1/3 cup salami, coresly chopped
How To Make 24 hour wine and cheese omelet
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Step 1Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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