The Pioneer Woman Tasty Kitchen
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Sleepin’ in Omelette

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

This is a delicious breakfast-or-shower-or-brunch-or-luncheon casserole comes from the annals of my mother’s recipe collection. It’s flavorful, disturbingly easy to prepare AND can be made up to 24 hours ahead of time and kept in the fridge until baking time.

Ingredients

  • 6 whole Onion Rolls
  • 1 cup Grated Cheddar Cheese
  • 8 ounces, weight Cream Cheese
  • 1-½ stick Butter
  • 10 whole Eggs
  • 2 cups Milk
  • 1 teaspoon Chopped Chives
  • ½ teaspoons Dry Mustard
  • ½ teaspoons Salt
  • 1 dash Cayenne Pepper

Preparation

Generously butter an 9×13 baking dish.

Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ 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. The remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

10 Comments

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meggygirl on 4.4.2010

This casserole is SO rich, but SO good. I like my eggs pretty done, so I baked this at 350 the whole time, then let it sit for 15 minutes or so before we started slicing it up. The casserole was still moist and delicious, and the leftovers were amazing heated up in the toaster oven for the next few days. I think it might be tempting to add in some kind of breakfast meat, but don’t. Please, don’t. It’s delicious with just the cheese, eggs and onion rolls… and you can always have bacon on the side, like we did.

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The Sugar Tree on 1.20.2010

I’m always looking for fast and yummy breakfasts for Sunday morning. This was super easy and ready to go. Just popped it in while we got ready! Overall, it was way too much butter for us. It made the rolls too mushy. I’ll probably use half as much next time. And my husband wasn’t crazy about the balls of cream cheese. Would have hoped that they “spread out” a little more than they did. Overall it was very good, but I’ll make some modifications next time. Thanks!

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gaylerwife on 1.11.2010

I tell people about this recipe they ask me if there’s no meat in it. I say, No, why mess with perfection? I mean, just put some thick-sliced bacon on the side, for cryin’ out loud.

Let the casserole sit for a bit after you take it out of the oven. That butter on top will soak back into the bread. If you want.

This also works well halved, in an 8″x8″ pan. Works well for my hubby and me.

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ilovepie on 1.5.2010

We had this for Christmas breakfast with some diced ham added in and boy was it delicious. I really think that 1 1/2 sticks of butter is way to much, it looked like an oil spill. We ended up pouring most of it off.
I would definitely make this again.

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carriebakes on 12.29.2009

We enjoyed this while everyone was home for Christmas. The onion rolls give the casserole a wonderful flavor. Based on other reviews, I used half the amount of butter in the recipe…next time I will probably use even less. VERY tasty recipe…will definitely make again!

6 Reviews

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KellyLaLaLoo on 3.23.2011

We made this for Christmas morning and it was really fantastic! Loved everything about it :)

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ccolopy on 12.25.2010

Mmmm! I made this today for Christmas Day brunch and it was delicious. It’s not very “pretty”, but so yummy! I wondered about adding meat, but it does not need it. The flavor is great. I will be making this again.
Thanks for sharing!

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Jaclyn on 10.29.2010

We’ve been making this since Ree wrote it and my family LOVES it. We make it for our Christmas Day Brunch! I’ve tried breakfast casseroles before and the bread was ALWAYS soggy after baking, but this one, never ever have had the issue!

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jenng on 9.17.2010

We make this all the time on the weekend! LOVE IT!!!

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shutterbug on 5.21.2010

Made this for Mother’s Day brunch and there wasn’t a single piece left. Everyone loved it! I tweaked and adjusted as needed so I got a 9×13 AND an 8×8 dish out of it. I used a single block of cream cheese between the two dishes and approximated on the butter (thinking it was about a stick for the 9×13 and a half stick or so for the 8×8). Our grocery didn’t have the onion rolls so I ended up buying a pack of 8 onion style (bigger)hamburger buns (Aunt Millies I think) and used them all up amongst the 2 pans as well. I did take 2 thick slices of leftover ham and diced it up small into the dish as well. I’ve already been asked to make it again.

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