No-Turn Omelet Recipe
No-Turn Omelet Recipe photo by Taste of Home

No-Turn Omelet Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 45 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + standing
MAKES: 8-10 servings

Ingredients

  • 8 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

Nutritional Facts

1 serving (1 cup) equals 272 calories, 18 g fat (8 g saturated fat), 213 mg cholesterol, 767 mg sodium, 10 g carbohydrate, trace fiber, 18 g protein.

Directions

  1. In a large bowl, combine all ingredients. Pour into a greased shallow 3-qt. or 13-in. x 9-in. baking dish.
  2. 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. Yield: 8-10 servings.
Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
Originally published as No-Turn Omelet in Quick Cooking March/April 1998, p31

Nutritional Facts

1 serving (1 cup) equals 272 calories, 18 g fat (8 g saturated fat), 213 mg cholesterol, 767 mg sodium, 10 g carbohydrate, trace fiber, 18 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for No-Turn Omelet

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 5, 2014

I made these with ham and used egg beaters and it was very good. Will

add a little swiss cheese next time.

MY REVIEW
Reviewed Jun. 10, 2014

I have made these before and have found it is best to refrigerate overnight. Also, leftovers are great cold too!

MY REVIEW
Reviewed Jun. 9, 2014

This is a delicious recipe! I prepared it the night before and baked it early the next morning. I took it out of the refrigerator 30 minutes in advance as the recipe suggested. The only adjustment I made was baking it 1 hour instead of 45 minutes. I found that the middle wasn't completely baked after 45 minutes.

MY REVIEW
Reviewed Jun. 6, 2014

I haven't made it, but it sounds great! The only thing is, I can't imagine waiting all that time for breakfast, so I'm going to try it for a lunch dish when I have a few friends over - with the sparking wine, as suggested!

MY REVIEW
Reviewed Jun. 6, 2014

Does anyone know if this can be frozen? i haven't tried it yet, but it looks like a handy thing to pull out of the freezer on a Sat. morning!

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