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

No-Turn Omelet Recipe

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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


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


  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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Apr. 7, 2016

"My family thought this dish was just OK. I used cubed ham, and twice the amount of peppers and onions, but it seemed bland. The building blocks are fine, but next time I think using sausage and a sharper cheese, like cheddar or Swiss, would punch up the flavor better."

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."

Reviewed Jun. 10, 2014

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

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."

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!"

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