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No-Turn Omelet Recipe

No-Turn Omelet Recipe

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 YIELD:8-10 servings


  • 8 eggs, beaten
  • 2 cups cooked crumbled sausage or cubed fully cooked ham
  • 2 cups cubed process American cheese
  • 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


  • 1. Combine all ingredients in a large bowl; pour into a greased shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish. 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.

Recipe Note

Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

Nutritional Facts

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

Reviews for No-Turn Omelet

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Reviewed Jan. 20, 2018

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

Reviewed 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."

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!"

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!"

Reviewed Jan. 25, 2014

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

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."

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