A savory and DELICIOUS make ahead breakfast casserole created with dry white wine, thick genoa salami, stone ground mustard and three kinds of cheese. Assemble it ahead (up to 24 hours) to make an easy Christmas breakfast (or weeknight meal.)
Friends, let me tell you, this dish is hands down one of the most flavorful and delicious breakfast casseroles that I have ever had. Actually, we shouldn’t even call it a breakfast casserole. It’s not even in the same league as a breakfast casserole!
The dish is created with dry white wine, thick genoa salami, stone ground mustard and three kinds of cheese….real and rich ingredients. It’s special enough to serve on Christmas morning, but the ease with which you can assemble it ahead (up to 24 hours) also makes it a weeknight favorite.
Overnight Breakfast Casserole Ingredients
Here are the ingredients…French bread, eggs, milk and real butter. You will also need green onions, stone ground or whole grain mustard, sour cream, thick sliced genoa salami, dry white wine (a pinot grigio or chardonnay work well), fresh parmesan and shredded monterey jack and swiss cheeses. Aldi had a special on pre shredded swiss + gruyere, which gives extra bite, but plain swiss would be just fine.
Don’t those ingredients already sound amazing put together?
How to Make Breakfast Egg Casserole
Begin by melting 6 tablespoons of butter and spreading half of it at the bottom of a 13 x 9 pan. Next, layer 2-inch thick slices of french bread (about half a loaf) and pour the remaining melted butter on top. Sprinkle on 4 oz. of shredded Monterey jack cheese and 4 oz of shredded swiss (or a combination of swiss and gruyere).
Now comes my favorite part to this dish! Have your local deli shave off 5 slices of 1/4 inch thick genoa salami. Coarsely chop the slices and sprinkle them on top of the cheeses. I love how the salami gets crispy in the oven. Literally, I could eat crispy genoa salami pieces every day for the rest of my life 🙂
In a bowl, whisk together 8 eggs, 1 3/4 cup milk, 1/2 cup dry white wine, 2 chopped whole green onions, 1 Tablespoon stone ground or whole grain mustard and freshly ground black pepper. Pour this egg mixture over the top of the entire pan, soaking the bread, cheese and salami.
Cover well with foil and refrigerate at least overnight or up to 24 hours ahead. Personally, I would suggest using the entire 24 hours. The longer the flavors have to meld, the better!
When ready to bake, remove the dish from the refrigerator and set it out on the counter while the oven preheats to 325 degrees. Bake it covered until set, about 1 hour.
Remove the wine and cheese omelet from the oven and uncover it – but wait! we aren’t done yet! – Spread 3/4 cup of sour cream on top and sprinkle with 1/2 cup of freshly shredded parmesan cheese. Then bake it uncovered one more time until it is lightly browned and sizzling, about 10 minutes more.
Feast your eyes on that! A savory and DELICIOUS wine and cheese omelet right out of the oven- unlike any breakfast casserole you’ve ever had. So, who’s recipe is this?
Meet Carolyn Tritch
She was one of those people with whom you may only know for a short time, but their friendship leaves an imprint on the rest of your life. I met her in 2004 about the same time I met my husband and she died in October 2007, just 5 months after she played piano at our wedding.
Allow me to describe her to you. She was the kind of lady who preferred eating her cereal with heavy cream instead of milk and she was the kind of lady who would drive hours to experience an enlightening performance or an incredible meal. She truly lived the years God gave her to the fullest. During the time I knew her, she poured into my life and shared with me bits of insight… always appreciate real and rich ingredients, never save your favorite things for later (there may never be a later!) and enjoy even the most quiet moments with the one you love. Carolyn was a talented classical pianist, a gourmet cook and one of the most generous people I’ve ever known. Even though she has been gone nearly 10 years, I think of her often, especially when I make one of her amazing recipes like this 24 hour make ahead wine and cheese omelet breakfast casserole.
Thank you Carolyn for the imprint you left on our lives, for your music and for your recipes. We all miss you.
More Breakfast Recipes
- Crockpot Breakfast Casserole Recipe With Sausage
- Bisquick Breakfast Quiche
- Breakfast Burrito Recipe (Freezer Cooking!)
Make Ahead Breakfast Casserole
- 1 loaf french bread
- 6 Tablespoons butter
- 4 oz shredded Monterey jack cheese
- 4 oz shredded Swiss or Swiss Gruyere cheese
- 5 slices 1/4 inch thick genoa salami
- 8 large eggs
- 1 3/4 cup milk
- 1/2 cup dry white wine
- 2 bunches whole green onions chopped
- 1 Tablespoon stone ground or whole grain mustard
- 1/2 teaspoon fresh ground pepper
- 3/4 cup sour cream
- 1/2 cup freshly shredded Parmesan cheese
- Melt 6 tablespoons of butter and spread half of it at the bottom of a 13 x 9 pan. Layer 2-inch thick slices of french bread into the pan and pour the remaining melted butter on top. Sprinkle with the shredded Monterey jack and swiss cheeses. Coarsely chop the salami and add on top.
- In a bowl, whisk together the eggs, milk, dry white wine, chopped green onions, mustard and fresh ground black pepper. Pour this mixture over the pan.
- Cover the dish with foil and refrigerate at least overnight or up to 24 hours.
- When ready to bake, remove from the refrigerator and preheat the oven to 325 degrees. Bake the wine and cheese omelet for 1 hour, or until set. Remove from the oven, uncover, and spread 3/4 cup of sour cream on top and sprinkle with 1/2 cup of freshly shredded parmesan cheese. Bake uncovered for 10 additional minutes until it is lightly browned and sizzling.