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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

24 hour Omelet Recipe

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This recipe for 24 hour Omelet is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 sourdough slices trimmed
Butter
1/4 cheddar cheese shredded
1/4 Monterey jack cheese shredded
8 eggs
1 tsp nutmeg
1 1/2 tsp dry mustard
3 tsp Dijon mustard
1 1/2 tsp pepper
1 1/2 lb mushrooms sliced and cooked
3 cups milk
1 tsp salt
3 green onions sliced and cooked
1/2 lb ham cubed, bacon or turkey can be chosen

Directions:
Directions:
Butter a 9 x 13 glass casserole dish, place buttered sourdough evenly on bottom of dish, sauté mushrooms and green onions, sprinkle cheese on top of bread along with the onions, mushrooms and squared ham, turkey or bacon. (You choose the meat) Bacon and ham are best. Use turkey for low fat recipe.

In a blender combine eggs, nutmeg, milk, salt; dry mustard, Dijon mustard and pepper. Once blended, pour over bread, cheese and veggie mixture. Place in fridge overnight. Bake for one hour at 350, set for ten minutes before serving.

For vegetarian dish add green, red and yellow bell peppers, onions and any other veggies you wish to use.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
We make this for special brunches and Christmas morning every year.

 

 

 

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