Tuesday, August 25, 2009

PW's Sleepin' In Omelette

I was slightly afraid of this recipe.... and it's all because of the cream cheese. You see, cream cheese and I have a strained relationship. It's one of those foods that I used to be convinced that I hated. I thought it was the devil in creamy white form. Then one day I tried strawberry cream cheese, that got me over the texture - so now I'm just working on accepting it in it's natural form, mainly by using it in recipes. I'm not sure I'll ever be able to just smear it on a bagel and eat it plain ::shudder::

But this recipe seemed like a good place to try cream cheese... although I was a little skeptical. I wasn't sure what it would be like baked and mixed with eggs. And, truth be told, it wasn't bad. I liked the lite sour taste it provided throughout the dish and the texture actually worked really well with the eggs and the bread. I will definitely be more open to this once hated dairy item in the future.
I did make a few changes to this from how the Pioneer Woman does it. For the bread in this I used a bag of wheat dinner rolls that I found on the bakery clearance shelf at Wal-Mart. I could not find onion rolls anywhere and I figured this was a great place to use some already slightly stale rolls. I think they worked really well, although I think the onion rolls would have provided a little extra flavor. I also left out the chives that PW calls for, I don't really care for them. And I cut the butter back to 1 stick, I think it's plenty. And I left out the dash of cayenne because I didn't have any.

We actually ate this in waves. We both had some, and it was delicious, and then a couple hours later had a tiny bit more (we had this on a lazy weekend). And it was so incredibly good a few hours later. But then I had a little more the next day and was not too impressed, it was kind of soggy and lost it's omph. So if you're only making this for two people you might consider halving the recipe.

Sleepin' In Omlette

Adapted From The Pioneer Woman

6 Wheat Rolls

1 Cup Shredded Cheese

1 Stick of Butter

10 Eggs

2 Cups Milk

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Salt

Spray a 9x13 pan. Tear rolls into pieces and place in pan, cover with shredded cheese. Cut or tear cream cheese into small chunks and place in pan. Cut the butter into small chunks and place it in the pan too. Mix everything else together and pour over the items in the pan.

Cover and put it in the fridge over night. Preheat oven to 325 degrees and bake for 25 minutes, covered. Then remove cover, crank oven to 350 degrees for 10-15 minutes.


That Girl said...

I love cream cheese - but only the whipped kind. Although I will use the blocks for cheesecake and alfredo sauce. Never thought about using it with eggs....

Joelen said...

Such an interesting recipe and I love that its one that gets better hours later!