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24 HOUR OMELETTE 8 slices white sandwich bread 1 lb. Tillamook cheese, grated 8 eggs 3/4 tsp. salt 3/4 tsp. dry mustard green onions 3 c. milk dash of cayenne pepper fresh mushrooms Butter bread and cut into 1-inch cubes. Place in greased 9 x 13-inch pan. Sprinkle grated cheese over bread cubes and top with layer of sliced green onions and sliced mushrooms. Beat eggs, milk and spices together and pour over contents in pan. Refrigerate overnight (or a minimum of 6 hours). Bake, covered, at 350 degrees for 1 hour, then uncover to brown (approximately 5 to 8 minutes). Serves approximately 8. This is a super brunch dish! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!