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No-Turn Omelet Recipe
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No-Turn Omelet Recipe

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4.5 10 11
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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

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.


Reviews for No-Turn Omelet

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kmpatch 246743
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."

MY REVIEW
angieact1 202626
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
mehealey2 17009
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
judyspates 23543
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
marly456 21959
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
ilovejeff 27492
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!"

MY REVIEW
fredle 27460
Reviewed Jan. 25, 2014

"I bring this recipe to every brunch for the last 14 years! My family loves it!"

MY REVIEW
jj24 51791
Reviewed Feb. 17, 2012

"Made this recipe for the first time for Christmas 2010. My family loves it, so it is a regular at our house. My recipe calls for process American cheese. I just use 5-6 slices cut up and lay 2 more slices on top. I also have maded with cheddar cheese and sauasge. Both are good. We do perfer the American cheese, since it is different from so many of Breaksfast casseroles in my collection. I usally serve it along with a fruit salad, sausage links and muffins."

MY REVIEW
Mrs_T 46118
Reviewed Mar. 31, 2011

"We love this recipe. It is so easy and quick to put together. I make some baked seasoned potato wedges at the same time. Add a fruit salad or just some sliced fruit, and dinner is ready!

I find this to be a very flexible recipe. If I don't have, or prefer not to use, sausage, I could add extra veggies for a meatless version. It also works very well with chopped ham, or crumbled bacon, instead of sausage. It's great with the process cheese as specified, but I also make it with shredded cheddar. Highly recommended!"

MY REVIEW
Froggy1978 46116
Reviewed Jan. 16, 2011

"This is a great recipe!! Everyone loves it in my family!!"

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