24-Hour “Omelet”

Name: 24-Hour “Omelet”
Yield: Serves 6 to 8
Ingredients: 3 tablespoons, unsalted butter, softened, plus extra for the baking dish; 10 slices, high-quality white sandwich bread; 12 ounces, cheddar cheese, shredded (about 3 cups); 8 , large eggs; 3 cups, whole milk; 1 , small onion, grated over the large holes of a box grater; 1 teaspoon, salt; 1/2 teaspoon, ground black pepper; 1 teaspoon, dry mustard; 1/2 teaspoon, hot sauce

Main Courses
Eggs
Breakfast & Brunch
Easter

This homey casserole has little to do with a traditional folded or rolled omelet. Instead, it’s an eggy casserole thickened with bread and enriched with cheese. It’s designed to be assembled the night before and popped into the oven the next morning to bake away as the coffee brews.

SERVES 6 to 8

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