Overnight Omelet
Recipe by: Old Farmers Almanac
Makes 10 servings

5 large eggs
3 cups milk
1/2 teaspoon thyme or other herb of your choice
soft butter -- not melted
12 slices firm bread -- crusts removed
3/4 pound cheddar cheese -- grated
1/2 pound cubed ham or chicken

Combine eggs, milk, and thyme in a shallow bowl and whisk until blended. Butter one side of the bread, dip about half the slices in the egg mixture, and use to cover the bottom of a greased 9 x 13 inch baking dish. (If necessary, cut bread into triangles to fit pan.) Sprinkle with half the cheese and half the meat. Top with the remaining buttered bread, then the remaining cheese and meat. Pour remaining egg mixture over the top, cover and refrigerate for 24 hours. Bake uncovered in a preheated 350 degree F oven for 1 hour. Let sit 15 minutes before serving.