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


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.

About this Recipe

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