Sleepin In Omelet Recipes

Steps:

• Generously butter a 9-by-13-inch baking dish.
• Tear the ciabatta into chunks and place them in the bottom of the baking dish. Sprinkle with the Cheddar, then tear the cream cheese into small pieces and place over the top. Cut the 1 1/2 sticks of butter into pats and place over the top.
• Mix together the milk, onions, chives, mustard, salt, cayenne and eggs in a large bowl and pour over the top of the dish. Make sure to pour slowly, getting it all around the edges and in the crevices. Cover with foil and refrigerate overnight.
• The next morning, preheat the oven to 325 degrees F.
• Bake the omelet, covered, for 45 minutes. Raise the oven temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes.
• Eat. Faint. Repeat.

Steps:

• Generously butter 9 x 13 baking dish.
• Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top.
• Cut 1 1/2 sticks butter into pats and place over the top.
• Mix remaining ingredients and pour over the top of the dish.
• Cover and refrigerate overnight.
• The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Steps:

• Place a large (about 12-inch) nonstick skillet over medium heat, then add the butter and allow it to melt. Meanwhile, mix the eggs, milk, a pinch of salt and pepper, plus the green chiles and pimientos, if using, in a small pitcher. Pour into the skillet. Add the bread to the eggs, quickly coating the first side of the bread in the eggs (as you would French toast), then turn it over, placing it back in the eggs.
• Allow the eggs to almost set completely, about 2 minutes. Using a spatula, flip the whole omelet over in one motion. Top each piece of bread with the cheese, if using. Fold the side edges of the omelet over the bread, then flip one piece of the bread onto the other, creating a sandwich. Allow the bottom of the sandwich to become toasted and golden, about a minute, then flip the sandwich over and cook until the other side is nice and golden, an additional minute.
• Remove from the skillet and cut in half. Serve with ketchup or spicy mustard if desired.

Steps:

• Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
• Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.