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No-Turn Omelet

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
    10 servings


  • 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


  • In a large bowl, combine all ingredients. Pour into a greased shallow 3-qt. or 13x9-in. baking dish.
  • 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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Average Rating:
  • tanya72455
    Jan 20, 2018

    I didn't care for this. It was missing something, not sure what.

  • knollbrookcook
    Feb 25, 2017

    Made this today for a ladies breakfast. I've made it before a couple times with ham. Today I used sausage. It is very good with either meat. I used grated cheddar cheese because I don't keep processed cheese in my house and I omitted the salt. There is enough salt in the cheese and crackers. Making it the night before and putting it in the fridge made my morning easier and I definitely will keep on making this.

  • kmpatch
    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
    Jul 5, 2014

    I made these with ham and used egg beaters and it was very good. Willadd a little swiss cheese next time.

  • mehealey2
    Jun 10, 2014

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

  • judyspates
    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
    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
    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
    Jan 25, 2014

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

  • jj24
    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.