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REC: Wine and 3-Cheese Omelet (really a strata or bread pudding)

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Joined: Mar 10, 2006


Posted to Thread #18646 at 4:08 pm on Aug 5, 2010

Wine and 3-Cheese Omelet from Tri Kappa Cookbook of Bloomington, Indiana

1 large loaf day-old French bread, broken into small pieces (about a 1-pound loaf)
6 Tbsp butter, melted
3/4 pound shredded domestic Swiss cheese (I like using baby Swiss.)
1/2 pound Monterey Jack cheese, shredded
1 to 1.5 pounds hot sausage, browned and crumbled* (I use Jimmy Dean Hot Pork Sausage.)
16 eggs
3-1/4 cups whole milk
1/2 cup dry white wine
4 whole green onions, minced
1 Tablespoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1-1/2 cups sour cream
2/3 to 1 cup freshly grated Parmesan cheese

Lightly butter two 9x13" baking dishes and/or spray with PAM. (I do both--first butter & then spray with PAM.) Spread bread over bottom of dishes and drizzle with the 6 Tbsp melted butter. Spread cheeses, sausage, and chopped green onions evenly on top.

Beat eggs, milk, wine, mustard, black & cayenne peppers together until foamy. Divide and pour over bread & cheese & onion mixtures in pans.

Refrigerate overnight. Set out 30 minutes to 1 hour before baking in order to come to room temperature. Bake 1 hour at 325 degrees F covered with foil. Remove and dollop with sour cream. (I try to spread the sour cream around as much as I can.) Sprinkle with Parmesan cheese. Bake another 15 minutes, uncovered, until brown.

Each 9 by 13" dish serves 10 to 12.

*Instead of sausage you may substitute ham slices or salami. Lisa In Birmingham (from the Old Gail's site) wrote me that she used Black Forest Ham with great success.

I posted this REC eons ago at the Old Gail's site, but couldn't find it doing a Search just now. Lisa also let me know that she ran across this pretty much identical recipe in a cookbook published by the Junior League of Birmingham called FOOD FOR THOUGHT. Wigs

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