Omelet Casserole Recipes

WESTERN OMELET CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

HAM AND CHEESE OMELET CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

OMELET CASSEROLES

Steps:

• Divide the butter among five 13x9-in. baking dishes; set aside. In a large bowl, beat 20 eggs, 2 cups milk and 1/4 teaspoon pepper until blended. Stir in 1-1/2 cups cheese and 1-1/2 cups ham; pour into one prepared dish. Repeat four times. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean (cover with foil if the top browns too quickly). Let stand for 5 minutes before cutting.

OMELET CASSEROLE

Steps:

• Grease a 9X13 baking dish.
• Mix together flour, salt, baking powder, and pepper.
• Add to the beaten eggs.
• Mix in the cottage cheese, cheddar cheese, onion, the mushrooms and spinach and melted butter.
• Pour into the baking dish.
• Lay sliced tomatoes on top of the egg mixture and gently press with a fork.
• Sprinkle with parsley flakes.
• Bake at 350 degrees for 40-50 minutes.
• Let set for 15 minutes before serving.

LIGHT AND FLUFFY OMELETS

Steps:

• Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
• Serve immediately.

SLEEPIN' IN OMELET

Steps:

• Generously butter a 9-by-13-inch baking dish.
• Tear the ciabatta into chunks and place them in the bottom of the baking dish. Sprinkle with the Cheddar, then tear the cream cheese into small pieces and place over the top. Cut the 1 1/2 sticks of butter into pats and place over the top.
• Mix together the milk, onions, chives, mustard, salt, cayenne and eggs in a large bowl and pour over the top of the dish. Make sure to pour slowly, getting it all around the edges and in the crevices. Cover with foil and refrigerate overnight.
• The next morning, preheat the oven to 325 degrees F.
• Bake the omelet, covered, for 45 minutes. Raise the oven temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes.
• Eat. Faint. Repeat.

BAKED VEGETABLE OMELET

Steps:

• Heat oven to 350°F.
• Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
• Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

BAKED BRUNCH OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
• In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
• Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

CROCK POT WESTERN OMELET CASSEROLE

Steps:

• Spray the inside of the crock pot with nonstick spray.
• Place a layer of frozen potatoes on the bottom of the crock pot.
• Add layers of ham, onions, green peppers and cheese, in the order listed.
• Repeat the layering process two or three times, ending with a layer of cheese.
• Beat the eggs, milk, salt and pepper together.
• Pour over the layers, cover and turn on low.
• Cook for 10-12 hours, or overnight.

BACON, HAM AND CHEDDAR OMELET BAKE

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
• In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
• Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.