Make Ahead Omelet Food

MAKE AHEAD OMELET

Make Ahead Omelet image

This is easy to make (the night before), and yummy to eat the next morning. I made this for brunch and my friends wanted the recipe. Enjoy!

Provided by Sharon123

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 slices bread, cubed (I like to use whole wheat, or rye-pumpernickel)
1 lb sharp cheddar cheese, grated
6 eggs
2 cups milk
1/2 teaspoon salt
1/4 cup margarine, melted

Steps:

Grease a 9x13 inch pan.
Add cubed bread.
Spread cheese over bread.
Beat eggs, add milk and salt; beat.
Add melted margarine and pour over bread.
Refrigerate overnight.
Top with mushrooms, onion, green peppers, olives, etc.
Bake at 350 degrees Fahreneheit for 45 to 55 minutes.
Enjoy!

Nutrition Facts : Calories 551.3, Fat 37.7, SaturatedFat 20.4, Cholesterol 276.9, Sodium 989.7, Carbohydrate 22, Fiber 0.8, Sugar 2, Protein 30.4

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Make-Ahead Spinach and Mushroom Breakfast Sandwiches image

We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.

Provided by Food Network Kitchen

Time 35m

Yield 6 sandwiches

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the pan, optional
Salted butter, at room temperature, for the pan and/or spreading, optional
10 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
8 ounces cremini mushrooms, sliced
3 cups stemmed spinach
6 slices Swiss cheese (about 6 ounces)
6 English muffins, split

Steps:

Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

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