no-turn omelet
It's a snap to put together this colorful casserole. I like to make it a day ahead, then refrigerate and bake the next morning. With ingredients such as sausage, eggs, cheese and peppers, it tastes like a strata—except it uses crackers rather than the traditional bread cubes.
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yield
serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For no-turn omelet
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8 lgeggs, lightly beaten
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2 ccooked and crumbled sausage or cubed fully cooked ham
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2 ccubed velveeta cheese
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2 cwhole milk
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1 ccrushed saltines (about 24 crackers)
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1/4 cchopped onion
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1/4 cchopped red bell pepper
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1/4 cchopped yellow bell pepper
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1 tspsalt
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1 tsppepper
How To Make no-turn omelet
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1Preheat oven to 350 degrees. Grease a shallow 3 quart or 9 x 13-inch baking dish.
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2In a large bowl, combine all ingredients. Pour into baking dish.
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3Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean.
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4Let stand for 5 minutes before serving.
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5NOTE: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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