Real Recipes From Real Home Cooks ®

no-turn omelet

review
Private Recipe by
Raven Higheagle
Prescott, AZ

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.

yield serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For no-turn omelet

  • 8 lg
    eggs, lightly beaten
  • 2 c
    cooked and crumbled sausage or cubed fully cooked ham
  • 2 c
    cubed velveeta cheese
  • 2 c
    whole milk
  • 1 c
    crushed saltines (about 24 crackers)
  • 1/4 c
    chopped onion
  • 1/4 c
    chopped red bell pepper
  • 1/4 c
    chopped yellow bell pepper
  • 1 tsp
    salt
  • 1 tsp
    pepper

How To Make no-turn omelet

  • 1
    Preheat oven to 350 degrees. Grease a shallow 3 quart or 9 x 13-inch baking dish.
  • 2
    In a large bowl, combine all ingredients. Pour into baking dish.
  • 3
    Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean.
  • 4
    Let stand for 5 minutes before serving.
  • 5
    NOTE: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
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