No-Turn Omelet

1
Raven Higheagle

By
@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:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Serves 8 to 10
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

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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

How to Make No-Turn Omelet

Step-by-Step

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

Printable Recipe Card

About No-Turn Omelet

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy




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