24 Hour Egg Omelet
A hearty overnight breakfast casserole combining bread, cheese, sausage, and eggs, baked to perfection with rich flavors, ideal for family brunches or weekend gatherings.
Ingredients
Instructions
- Butter one side of the bread slices.
- Cut the bread into 1-inch cubes.
- Place the bread cubes evenly in a well-greased 9 x 9-inch pan.
- Sprinkle the bread with grated Longhorn cheese and browned, drained sausage.
- In a bowl, beat together eggs, milk, salt, dry mustard, and pepper.
- Pour the egg mixture over the bread, cheese, and sausage in the pan.
- Cover and refrigerate overnight.
- Bake, covered, in a preheated oven at 325°F for about 1 hour, until set.
- Uncover during the last 5 minutes of baking.
Tips & Substitutions
For a richer flavor, consider using a blend of cheeses such as cheddar or pepper jack instead of Longhorn. You can also substitute the sausage with cooked bacon or a plant-based option for a different twist. If you like a bit of spice, add some diced jalapeños or hot sauce to the egg mixture. Make sure to use a well-greased pan to prevent sticking during baking.
Serving Suggestions
This 24 Hour Egg Omelet is perfect for brunch gatherings and pairs beautifully with fresh fruit or a light salad. Consider serving it with a side of toast or biscuits for added texture. You can also offer a selection of hot sauces or salsas to enhance the flavor. For a complete brunch experience, serve alongside dishes like Brunch Pizza Squares or Mary Raper'S Seven Layer Cookies.
Storage & Reheating
To store leftovers, cover the omelet tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, preheat your oven to 350°F, place the omelet in an oven-safe dish, and heat for about 15-20 minutes until warmed through. You can also microwave individual portions for about 1-2 minutes on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of 24 Hour Egg Omelet contains roughly 233 calories, with 6g protein, 43g carbohydrates, and 5g fat. It is a good source of vitamin C (15% of the Daily Value), protein (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1090mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this omelet ahead of time?
Yes, this recipe is designed to be prepared the night before. After assembling the ingredients in the pan, simply cover it and refrigerate overnight. The next day, just bake it as directed. This makes it a convenient option for busy mornings.
What can I substitute for the white sandwich bread?
You can use whole grain bread, sourdough, or even gluten-free bread if you prefer. Just make sure it’s sturdy enough to hold up to the egg mixture. Each type will impart its own unique flavor to the dish.
How do I know when the omelet is fully cooked?
The omelet is done when it is set in the center and not jiggly. You can also insert a knife into the center; if it comes out clean, the dish is ready. Uncovering it during the last 5 minutes of baking helps achieve a nice golden top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).