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

  • 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

  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.

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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