Thursday, December 22, 2011

24 Hour Omelet

This is my family's favorite Christmas tradition having to do with food. Well, OK. Other than all the cookies and candies. Christmas morning is the only time we all sit down together to eat breakfast. When we are ready to open presents I put the omelet in the oven. When we are finished, so is the omelet. 
7 slices white bread (I use the thick cut Texas Toast to make a fluffier omelet)
Room temperature butter or margarine to spread on bread
8 eggs
3/4 tsp. salt
2-1/2 cups milk
3/4 tsp. dry mustard
Dash cayenne pepper (or a couple drops of hot sauce)
3/4 lb. longhorn cheese
Cubed ham (amount is totally up to you)
Butter one side of the bread. Cut off crusts and fit bread into 9x13” pan. Cut to fit. Beat together eggs, milk, salt, mustard, cayenne. Pour over bread. Sprinkle cheese and ham evenly over the top. Cover with foil and refrigerate overnight. Bake covered @ 325 degrees for 1-1/2 hours until eggs are set. Uncover for the last 10 min. of baking. Let sit 15 min. before cutting. Serve and enjoy.
Before baking I ‘tent’ the foil so it doesn’t touch the cheese. If you are using a dark coated or glass pan, reduce the oven temperature. You want your omelet to be fluffy, not crusty. I have used different breakfast meats over the years, but we like ham the best. If you try this with sausage or bacon, cook the meat first and drain the fat. I have also used different cheeses. Use whatever your family likes best.  I have doubled this recipe and baked in my large roasting pan (approx. 13x18). It is Teflon coated. That is how I discovered that the temp needs to be lowered with a dark pan.

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