24 Hour Omelet

 This is an easy make ahead egg bake.  Sometimes I want a meatless egg bake and this one fits the bill. 

24 Hour Omelet

Ingredients:

• 3 T. unsalted butter, softened, plus extra for the baking dish
• 10 slices high quality white sandwich bread
• 12 oz. cheddar cheese, shredded (about 3 cups)
• 8 large eggs
• 3 cups whole milk
• 1 small onion, grated on the large holes of a box grater
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. dry mustard
• 1/2 tsp. hot sauce

Directions:

1. Butter the bottom and sides of a 13 by 9 inch baking dish.
2. Spread butter evenly over 1 side of each bread slice. Cut the bread into 1 inch pieces. Scatter half o the bread evenly in the prepared dish and sprinkle with half of the cheddar.  Repeat with the remaining bread and cheese.
3. Whisk the eggs in a large bowl until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce.  Pour the egg mixture evenly over the bread and press lightly on the bread to submerge.
4. Wrap the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
5. To bake, adjust an oven rack to the middle position and heat the oven to 350 degrees.  Unwrap the casserole and bake until puffed and golden brown, about 1 hour.  
6. Serve immediately.