Side Pannel
Denver Omelet Casserole
Denver Omelet Casserole
- Recipe Submitted by maryjosh on 12/01/2016
Ingredients List
- 1 (16 ounce) loaf of bread, cubed or broken into 1-inch pieces
- 1 pound ham, cooked and diced (about 3 cups)
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ medium red onion, chopped
- 2 cups shredded cheddar
- 10 eggs
- 2½ cups milk
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 scallions, sliced
Directions
In a medium mixing bowl, add ham, peppers, and onion and toss together to combine.
In a lightly greased 9"x13" baking dish, layer half the bread cubes, then half of the ham mixture, and finally half of the shredded cheddar. Repeat layers to use up remaining ingredients. Set aside.
In a large mixing bowl, beat together eggs, milk, mustard, Worcestershire, salt, and black pepper. Beat until fully combined.
Pour egg mixture over bread, ham, and cheese layers in baking dish. Cover dish with foil, and gently push down to full soak the bread in the egg mixture.
Refrigerate for at least 3-4 hours or overnight.
Uncover. Top with sliced scallions.
Bake at 350° for 50-60, until cooked through.
In a lightly greased 9"x13" baking dish, layer half the bread cubes, then half of the ham mixture, and finally half of the shredded cheddar. Repeat layers to use up remaining ingredients. Set aside.
In a large mixing bowl, beat together eggs, milk, mustard, Worcestershire, salt, and black pepper. Beat until fully combined.
Pour egg mixture over bread, ham, and cheese layers in baking dish. Cover dish with foil, and gently push down to full soak the bread in the egg mixture.
Refrigerate for at least 3-4 hours or overnight.
Uncover. Top with sliced scallions.
Bake at 350° for 50-60, until cooked through.
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