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No-Turn Omelet

Name: No-Turn Omelet
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 8 large 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

By Raven Higheagle
@ravenhigheagle

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.

Rating:

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Comments:

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Serves:

Serves 8 to 10

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

8 large

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
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How to Make No-Turn Omelet

Step-by-Step

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