Real Recipes From Real Home Cooks ®

24 hour wine and cheese omelet

(6 ratings)
Blue Ribbon Recipe by
Susan Magness
Cleburne, TX

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!

— The Test Kitchen @kitchencrew
(6 ratings)
method Bake

Ingredients For 24 hour wine and cheese omelet

  • 1/2
    loaf french bread
  • 3 Tbsp
    butter, melted
  • 1/2 lb
    swiss cheese
  • 1/4 lb
    monterey jack cheese
  • 8
    eggs
  • 1 1/3 c
    milk
  • 1/4 c
    white wine
  • 2 lg
    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

  • 1
    Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
  • 2
    Beat together eggs, milk, wine, mustard, salt, pepper and onion:pour over top. Cover and seal with foil. Refrigerate overnight, or up to 24 hours.
  • 3
    Bake, 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.

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