No-Turn Omelet

By srumbel

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
from tasteofhome.com

Ingredients

• 8 Eggland's Best 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

Preparation

Step 1

In a large bowl, combine all ingredients. Pour into a greased shallow
3-qt. or 13-in. x 9-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.
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 serving (1 cup) equals 272 calories, 18 g fat (8 g saturated fat), 213 mg cholesterol, 767 mg sodium, 10 g carbohydrate, trace fiber, 18 g protein.