No-Turn Omelet
By
Raven Higheagle
@ravenhigheagle
1
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
- 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
- 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.
