ATK Breakfast Casserole or Egg Bake (24-Hour Omelet)

Consider adding bacon or other flavorful savories to this recipe. Try thyme.

NOTES:
1. This recipe looks like a Cooking for Two recipe and is a smaller version of the full entree.
2. Plan to prepare the casserole ingredients the night before and cook it the next day.

1 T unsalted butter, softened
2 slices high-quality white sandwich bread
3 oz cheddar cheese, shredded (about 3/4 C)
3/4 C whole milk
2 lg eggs
1/3 C grated onion
1/3 tsp salt
1/3 tsp dry mustard
1/8 tsp pepper
1/8 tsp hot sauce
(added Dec 2012): pinch of nutmeg; pinch of crushed red pepper/cayenne; 1/4-1/2 tsp of thyme

1. Grease a 3-cup baking dish.

2. Shred the cheese and set aside.  Grate the onion and set aside.

3. Spread the butter evenly over one side of each slice of bread, then cut the bread into 1-inch pieces.

4. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheese and half the onion. Repeat with the remaining bread, cheese, and onion.

5. Whisk the milk, eggs, salt, mustard, pepper, other herbs/spices, and hot sauce together in a bowl.

6. Pour mixture evenly over the bread. Gently press down on the bread to help it soak up the egg mixture.

7. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

8. When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees.

9. Unwrap the dish and bake until puffed and golden brown, about 1 hour. Let cool slightly before serving.