Ah, the genuis of casseroles. We mixed up our version of the Cooks Illustrated Cover and Bake 24-Hour “Omelet” yesterday afternoon and popped her in the oven this morning for a yummy brunch.
Like eating at a restaurant in your jammies…
24-Hour Swiss “Omelet”
serves 8-10 well
3ish TBSP unsalted butter
10 slices white sandwich bread – lightly toasted and cut into 1-inch pieces
12 oz swiss cheese, shredded
8 large eggs
3 cups milk
1 small onion – chopped and sauteed in butter
8 oz sliced mushrooms – chopped and sauteed in butter until their liquid has released
1 tsp salt
1 tsp ground nutmeg
1 tsp ground black pepper
8-24 hours before you plan to serve this delight, generously grease the bottom and sides of a 9 x 13 baking dish. Toss the bread pieces with the swiss cheese and dump them in.
Next, whisk the eggs, milk, onion, mushrooms, salt, pepper, and nutmeg together in a medium bowl and pour it over the bread and cheese. Make sure all of the bread is submerged. Cover tightly with plastic wrap and refrigerate until brunch – up to 24 hours.
When your ready to eat, preheat your oven to 350 degrees then bake the “omelet” on the middle rack for about 1 hour. It will be puffed and golden brown and ever so yummy. Serve it up right out of the oven!