24 HOUR OMELETTE|
8 slices white sandwich bread
1 lb. Tillamook cheese, grated
3/4 tsp. salt
3/4 tsp. dry mustard
3 c. milk
dash of cayenne pepper
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!
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