24 Hour Wine And Cheese Omelet Food
24-HOUR WINE AND CHEESE OMELET
This must be started the night or day before you plan to serve it. It makes an elegant brunch or shower main dish served with a mixed fruit salad, crusty bread and a dry white or sparkling wine.Originally from a November 1980 issue of Bon Apetit featuring easy Brunch ideas.Prep time does not include refrigeration time.
Provided by Leslie in Texas
Categories Breakfast
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Butter 2 shallow 3 quart (9x13 inch) baking dishes.
- Spread bread over bottom and drizzle with melted butter.
- Sprinkle with Swiss and Jack cheeses and salami.
- Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
- Cover dishes with foil, crimping edges to seal.
- Refrigerate overnight or up to 24 hours.
- Remove from refrigerator about 30 minutes before baking.
- Preheat oven to 325 degrees.
- Bake casseroles covered until set, about 1 hour.
- Uncover;spread with sour cream and sprinkle with parmesan cheese.
- Bake uncovered until crusty and lightly browned, about 10 minutes.
24-HOUR WINE AND CHEESE OMELET
Steps:
- 1. Butter(or PAM) two 9x13-inch baking dishes. Spread bread cubes over bottom of pans and drizzle with melted butter. Sprinkle with cheeses,salami, and green onion. 2. Beat eggs, milk, wine, and mustard until foamy. Pour over cheese. Sprinkle with red peppers to taste. Cover with foil, crimping edges. Refrigerate overnight or up to 24 hours. 3. Remove from refrigerator about 30 minutes before baking. Preheat oven to 325*F. Leave pans covered with foil. Bake until set, about 1 hour. Uncover. 4. Spread with sour cream and tomatoes. Sprinkle with Parmesan cheese. 5. Broil uncovered until crusty and lightly browned, about 10 minutes. Serve warm
WINE & CHEESE OMELET
My go to Make Ahead recipe if I have to feed a crowd. Must be made the day before. Served this for PTA luncheon & it was a huge hit. Ham may be used in place of salami.
Provided by SB61287
Categories For Large Groups
Time 1h20m
Yield 2 casseroles, 24 serving(s)
Number Of Ingredients 14
Steps:
- Spread bread in 2 large( 9x13)buttered casseroles, drizzle with butter, sprinkle with meats & cheeses, not parmesan.Beat together milk, eggs, wine, onion, mustard & spices until foamy. Pour over casseroles, Cover with foil, crimping edges. Refrigerate overnight.
- Remove from fridge & let stand for 30 minutes. Preheat oven to 325@, baked covered about 1 hour. uncover, spread sour cream & parmesan over all. Bake until crisply & lightly browned- about 10 minutes.
Nutrition Facts : Calories 304.3, Fat 20.1, SaturatedFat 11.1, Cholesterol 188.2, Sodium 397.2, Carbohydrate 13.8, Fiber 0.7, Sugar 0.8, Protein 16
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