24-Hour Egg Omelet
This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.
- 1 Tbsp. margarine, melted
- 8 slices white bread, cubed
- 4 cups Cheddar cheese, shredded
- 4 cups Swiss cheese, shredded
- 5 eggs, slightly beaten
- 2 cups milk
- ½ tsp. dry mustard
Prepare the day before.
Melt margarine in 9 x 12 inch baking pan. Trim crust from bread before cutting into cubes. Layer on top of margarine. Top first with Swiss cheese; then Cheddar cheese. Mix eggs, milk and dry mustard. Pour over cheese. Cover with foil and refrigerate overnight.
Bake next day at 325 degrees for one hour. Remove foil for last 15 minutes.
Yield 8-10 servings.
