Name: Toaster-Oven Individual Overnight Omelets
Total time: 8 h 45 min
Ingredients: 1 tablespoon unsalted butter, softened; 2 slices hearty white sandwich bread; 2 ounces cheddar cheese , shredded (½ cup); 3 large eggs; ¾ cup whole milk; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; ¼ teaspoon table salt; ¼ teaspoon pepper

Why This Recipe Works

An overnight omelet is nothing like the omelet that you order at your favorite breakfast spot. These are meant to be assembled in the evening and then popped in your toaster oven while your coffee brews the next morning. Consisting of eggy custard, bread, and cheese, these omelets are lighter than scrambled eggs. Since we wanted the bread to “melt” into the custard, we went with a white bread and buttered it to add richness and flavor. For the custard, we chose milk because it let the egg flavor shine. We added shredded cheddar cheese and mixed in a small amount of fresh thyme that nicely accentuated the eggs. Whether you wake up tired or don’t have enough morning time, these overnight omelets are luxurious and ready when you are—no settling for a boring bowl of cereal.

Before You Begin

The omelets need to sit in the refrigerator for at least 8 hours in order to achieve the desired consistency. This recipe uses two 12-ounce ramekins; you can also layer the ingredients in a single 3-cup oven-safe casserole or soufflé dish and increase the baking time to 45 to 50 minutes

Instructions

Spray two 12-ounce ramekins with vegetable oil spray. Spread butter evenly over 1 side of bread slices, then cut into 1-inch pieces. Scatter half of bread evenly in prepared ramekins and sprinkle with half of cheddar. Repeat with remaining bread and cheese.

Whisk eggs, milk, thyme, salt, and pepper in bowl until well combined. Pour egg mixture evenly over bread and press lightly on bread to submerge. Wrap ramekins tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

Adjust toaster oven rack to middle position and heat oven to 350 degrees. Unwrap ramekins and place ramekins on small rimmed baking sheet. Bake until puffed and golden, 30 to 35 minutes, rotating sheet halfway through baking. Serve immediately.