NO-TURN OMELET

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No-Turn Omelet image

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.

Provided by Raven Higheagle @ravenhigheagle

Categories     Breakfast Casseroles

Number Of Ingredients 10

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

Steps:

  • 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.

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