Recipe – Baked Cheddar Cheese Omelet with Puree of Broccoli
Baked Cheddar Cheese Omelet – prepare the day before
- 10 slices Pepperidge Farm white bread
- 1 1/4 cups shredded cheddar cheese
- 8 large eggs
- 3 cups whole milk
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 3 shakes hot sauce
- 1/4 teaspoon black pepper
- 1/2 teaspoon Kosher salt
Prepare the day before …
Butter a 13” x 9” baking dish.
Cube 5 slices of Pepperidge Farm white bread and layer in the baking dish. Sprinkle half of the shredded cheddar cheese on top. Cube the remaining 5 slices of bread and layer, adding the remaining cheddar cheese on top. Beat the eggs in a large bowl and add the remaining 6 ingredients and mix until well combined. Pour the egg mixture over the bread and cheese, cover with plastic wrap and refrigerate overnight.
The next morning, bake at 350 degrees for about 1 hour until golden brown.
Serve with Puree of Broccoli
- 4 crowns of broccoli, quartered
- 1 teaspoon Kosher salt
- 6 – 8 tablespoons of unsalted butter
- celery salt, to taste
- black pepper, to taste
- 1/2 cup heavy cream
Wash and quarter crowns of broccoli and put in a large pot covered with cold water adding Kosher salt. Bring to a boil and simmer for about 10 minutes until tender crisp. Drain immediately and cool down in large bowl with an ice bath to stop the cooking (so it doesn’t turn olive green).
When cool, process the broccoli in a food processor until finely chopped. Melt the butter in a large sauce pan and add broccoli, celery salt, and pepper and cook until heated through about 5-7 minutes. Add the heavy cream and cook another 5 minutes, then serve.
Yield: 1 13″x9″ pan
Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes