No-Turn Omelet Recipe
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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, 0 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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kmpatch User ID: 149103 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."

angieact1 User ID: 1990802 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."

mehealey2 User ID: 5190487 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!"

judyspates User ID: 1518421 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."

marly456 User ID: 6152919 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!"

ilovejeff User ID: 7142913 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!"

fredle User ID: 7633095 27460
Reviewed Jan. 25, 2014

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

jj24 User ID: 6418921 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."

Mrs_T User ID: 941931 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!"

Froggy1978 User ID: 2075645 46116
Reviewed Jan. 16, 2011

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

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