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No-Turn Omelet

Total Time

Prep: 10 min. Bake: 45 min. + standing

Makes

10 servings

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. —Helen Clem Creston, Iowa
No-Turn Omelet Recipe photo by Taste of Home

Ingredients

  • 8 large eggs, lightly beaten
  • 2 cups cooked crumbled sausage or cubed fully cooked ham
  • 2 cups cubed process cheese (Velveeta)
  • 2 cups milk
  • 1 cup crushed saltines (about 24 crackers)
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1/2 to 1 teaspoon salt

Directions

  1. In a large bowl, combine all ingredients. Pour into a greased shallow 3-qt. or 13x9-in. baking dish.
  2. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, for 45 minutes. Let stand for 5 minutes before serving.
Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

Nutrition Facts

1 cup: 272 calories, 18g fat (8g saturated fat), 213mg cholesterol, 767mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 18g protein.

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