24-Hour Omelet Casserole
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1 loaf Italian bread, crusts removed
8 tbs. butter
8 oz. light cream cheese,
chunked into 8 pieces
8 oz. shredded low-fat cheddar cheese
8 oz. shredded low-fat co-Jack cheese
2 c. 2% low-fat milk
10 eggs
1/2 tsp. salt
1/2 tsp. dry mustard
dash cayenne pepper
1 tbs. chives
Tear bread in chunks.
Place evenly in a well-greased 13x9x2" baking dish.
Melt butter and pour over bread.
Sprinkle with cheeses and milk.
Beat together eggs, salt, mustard, pepper and chives.
Pour over bread and cheese.
Refrigerate, covered, overnight.
Bake covered, in preheated 325F oven
for 1 hour or until egg mixture is set.
Uncover for the last 10 minutes of baking time.
Serves 10 to 12
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