24-Hour Wine and Cheese Omelet Casserole

Sundays are always a good day to cook up something delicious for breakfast.  The recipe I’m going to share today probably sounds like a crazy recipe based on the name, but believe it, it’s good!  This is a make-ahead recipe where you refrigerate it overnight before baking it.

24-Hour Wine and Cheese Omelet Casserole


1/2 Loaf Day-Old French Bread, cut into small pieces
3 Tbsp. Unsalted Butter, Melted
1/2 Lb. Shredded Swiss Cheese
1/4 Lb Monterey Jack Cheese
6 thin slices Italian Salami, coarsely chopped
8 Large Eggs
1 3/4 cups 2% Milk
1/4 cup Dry White Wine
2 Green Onions, Minced
1/2 Tbsp. Dijon Mustard
1/8 tsp. Freshly Ground Pepper
1/8 tsp. Cayenne Pepper
1 cup Sour Cream
3/4 cup Freshly Grated Parmesan Cheese


  1.  Spray a 13×9 Baking Dish with Cooking Spray.
  2. Add the cut up French bread pieces and spread evenly in the pan.
  3. Drizzle with the melted butter.
  4. Sprinkle the Swiss cheese, jack cheese and salami over the bread evenly.
  5. Beat together the eggs, milk, wine, green onions, mustard, black pepper and cayenne until foamy.  Pour into pan.
  6. Cover with foil, crimping the edges.
  7. Refrigerate overnight.
  8. Remove from refrigerator 30 minutes before baking.
  9. Pre-heat the oven to 325 degrees.
  10. Bake covered until set, about 1 hour.
  11. Uncover and spread the sour cream on top.
  12. Sprinkle with Parmesan cheese.
  13. Bake for 10 more minutes until crusty and lightly browned.
  14. Serve and enjoy!

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