Ingredients
Meat
Produce
Refrigerated
Baking & Spices
Snacks
Dairy
Found on tasteofhome.com
Description
Its 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
Made this today for a ladies breakfast. Ive 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 dont 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.
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.
I made these with ham and used egg beaters and it was very good. Willadd a little swiss cheese next time.
I have made these before and have found it is best to refrigerate overnight. Also, leftovers are great cold too!
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.
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!
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!
I bring this recipe to every brunch for the last 14 years! My family loves it!
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.
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 dont 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. Its great with the process cheese as specified, but I also make it with shredded cheddar. Highly recommended!
Ingredients
Directions
Nutrition
| Title: | No-Turn Omelet |
| Descrition: | 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 |
No-Turn Omelet
Meat
Produce
Refrigerated
Baking & Spices
Snacks
Dairy
The first person this recipe
Found on tasteofhome.com
Taste of Home
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
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