Western Omelette Casserole
Ingredients
- 1/2 cup Red bell pepper, diced
- 1/2 cup Anaheim pepper, diced (You could substitute any green pepper.)
- 1/2 cup Yellow onion, diced
- 2 cups Ham, diced (About one pound)
- 1 tablespoon canola oil
- 1 1/2 cup Mild cheddar cheese, shredded
- 10 eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices white bread
Instructions
- Wash and dice the peppers and onions. Before dicing the ham, remove the bone and trim any visible fat. You want your cubes to be small, bite-sized pieces.
- Add the canola oil to a pan over medium-high heat. Add the vegetables and cook for 3-5 minutes, until just beginning to brown. Remove from the pan and set aside.
- To the same pan, add the diced ham. Cook for 3-5 minutes, allowing some moisture to release from the ham. Drain and allow to cool slightly.
- While the other ingredients are cooking, shred the mild cheddar cheese. Beat the eggs together with the milk, salt, and black pepper. Remove the crusts from the slices of bread.
- Start layering your ingredients into a greased 9β x 11β baking dish. Place the bread on the bottom, and then evenly spread out the ham, the vegetables, and finally the cheese. Slowly pour the egg mixture over the other ingredients. Tilt the pan around to make sure itβs spread out.The egg mixture will not completely cover the other ingredients. This is fine; it will puff up when baking.
- Refrigerate overnight (or for at least six hours) before baking in order to allow the egg mixture to soak into the bread.
- When ready to bake, preheat the oven to 350β. Pull the casserole out of the refrigerator at least 30 minutes, or up to an hour, before baking.
- Once the oven is heated, bake for 45 minutes or until a knife inserted in the center comes out cleanly. Allow to rest for 5-10 minutes before slicing and serving.
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