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Thursday, July 1, 2010

Overnight Omelet

You prepare this breakfast bake before you go to bed, stick it in the fridge, and toss it in the oven the next morning. It is so rich and yummy and feeds a crowd!

1 loaf Italian bread
1 cup grated cheddar cheese
1 stick butter
8 oz. package cream chesse
10 eggs
2 cups milk
1/2 t dry mustard
dash of paprika
dash of pepper
1/2 t salt

Generously butter 9x13 dish. Tear bread into chunks and place in the bottom of the pan. Sprinkle cheese over bread. Cut cream cheese and butter into small pats and place over the top of the cheese. Mix remaining ingredients in large bowl and pour over the top of the ingredients in the baking dish. Cover with foil and refrigerate overnight. The next morning, bake at 325 degrees, covered for 45 minutes. Remove foil and continue baking at 350 degrees for another 10-15 minutes.


  1. It looks divine! Thanks for linking up.

  2. Yum. I'm not even a fan of eggs really, but when you combine it with the bread and cheese what could be bad?!

    Thanks for stopping by!

  3. I love anything that you can make ahead...this looks so good!! I love breakfast food! Thanks for sharing! I am stopping by from Tip Junkie!