24 Hour Omelet

This is the perfect breakfast dish for overnight guests or for anytime really. You prepare it the night before then bake it in the morning. We tend to like breakfast for dinner so I've prepared it in the morning then baked it for dinnertime too. It's simple to make and delicious to eat.

Ingredients:
8 or so slices of bread minus the crust (buttered on one side)
2 cups of milk
4 eggs, slightly beaten
1/2 teaspoon of salt
1/2 teaspoon of dry mustard (regular mustard can be substituted)
a dash of pepper
1 pound grated cheddar cheese

Directions:
1. Butter trimmed bread on one-side.
2. Place butter side down in greased 9x11 pan.
3. Beat together in separate bowl: milk, eggs, salt, dry mustard, and pepper.
4. Pour mixture over the bread.
5. Sprinkle bread with grated cheese. (You can also add more favorite toppings such as cooked bacon, sausage, onions, green pepper, etc.)
6. Refrigerate over night.
7. Baked covered for 1 hour at 325 degrees.
8. Uncover for the last 5 minutes.

You may have noted that you don't get to sleep 24 hours at night! I don't know who does. The recipe could be called the 6 or 8 Hour Omelet but that doesn't sound as appealing. Of course, you could prepare it the morning before to reach that 24 hour title.... Just do what works for you.

The only problem with this recipe is that people want seconds, thirds, and fourths. It's that good.

Sincerely, Sarah