24 HOUR OMELETTE|
8 slices white or whole wheat
3/4 lb. Longhorn cheese,
8 oz. cream cheese, cut into
2 c. milk
1/4 lb. butter
1/2 tsp. dry mustard
1/2 tsp. salt
1 Tbsp. chives
dash of cayenne pepper
Tear bread into chunks or cubes. Place evenly in
greased 9 x 13-inch Pyrex casserole. Melt butter; pour over
bread. Sprinkle with cheese. Beat together eggs, milk, salt,
mustard, pepper and chives. Pour over bread and cheese.
Refrigerate, covered, overnight. Bake, covered, in preheated
325 degrees oven for 1 hour or until egg mixture is set. Uncover last
10 minutes of baking time.
Optional: Add 1 pound hot pork sausage (precooked and
crumbled) with the cheese or mushrooms. Crumbled bacon or
diced ham goes well also.
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