Western Omelet Breakfast Casserole Recipes

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

WESTERN OMELET BREAKFAST CASSEROLE

Steps:

• Heat a skillet over medium heat. Spray with non-stick cooking spray.
• Add mushrooms, peppers and onions to the skillet. Stir and cook until tender, about 4-5 minutes. Set aside.
• Cover the bottom of an 8-inch square baking dish with hash browns.
• Top with vegetable mixture, ham and cheese.
• Whisk eggs, milk, salt and pepper. Pour over the top.
• Cover dish and refrigerate for several hours up to overnight.
• When ready to cook, remove from refrigerator. Preheat oven to 350 degrees F. Bake uncovered for 50-60 minutes.

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.

BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

WESTERN OMELET CASSEROLE

Steps:

• Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the crock-pot mixture, cover and turn on low. Cook for 10-12 hours.

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.

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.

WESTERN OMELET CASSEROLE

Steps:

• Butter the crock of the inside of your slow cooker. Layer 1/3 of the potatoes, veggetables, ham and cheese in the slow cooker. Repeat to do three layers.
• Beat together the milk, spices and eggs very well. Pour this mixture over the layered items in the slow cooker. Put the lid on the slow cooker.
• Cook overnight on low heat (about 8 - 9 hours).
• *** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
• *** This can also be made by layering into a large deep casserole pan. Cover, refrigerate overnight. Bake in a 350 degree oven covered for 35 minutes. Uncovered for 15 minutes.