24-Hour Omelet

24-Hour Omelet

Recipe by Barbara Bach


Prep time



1 1/4

I have fond memories of the first time I tasted this recipe. We traveled and stayed in homes. A pastor’s wife, Elana, prepared this tasty dish. I am copying it from her hand-written, lined paper that is falling apart. The omelet is perfect for a brunch because it is prepared the day before so the mess is cleaned up.


  • 12-15 Slices of white bread (thick, dense bread is best)

  • 12 Large Eggs

  • 1 lb Baked Bacon

  • 16 oz of Grated Cheddar Cheese

  • 3 Cups of Whole Milk

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Cayenne


  • Place parchment paper on a cookie sheet; lay strips of bacon and bake @ 400 degrees for 20 minutes; 1 lb will fill the sheet twice , so repeat
  • While the bacon is in the oven stack (5 at a time) buttered slices of bread on a cutting board. Cut all the crusts off and then slice the stack 3 across to make inch cubes
  • Spray a 9 X 13 pan or baking dish. Lay the cubed bread, making two or three layers, staggering the pieces
  • Cut the bacon in 1/2 inch pieces and sprinkle over the bread
  • Spread grated cheese over the bacon
  • Use a blender or mixer to beat eggs, milk and salt and cayenne together until frothy. Pour over the cheese, bacon, bread
  • Cover with foil and refrigerate until ready to bake @ 325 degrees for 1 hour. Check the middle by inserting a knife to see if it comes out clean. Then remove the foil and bake for another 15 minutes.
  • You can use cooked ham or sausage and/or add vegetables, if you prefer

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