Breakfast casseroles are great when company is coming over, but if your family is small like mine, it doesn’t make sense to make a giant casserole. This Denver Omelette Casserole recipe is sized for just four servings, plenty enough for a small family or a very hungry couple.
- 1 Tbs. butter
- 2 slices of whole wheat bread
- 1/2 cup diced red pepper
- 1/2 cup cut chopped green onion
- 4-6 slices of deli ham, chopped
- 6 eggs
- 1/2 cup milk
- 1 tsp salt
- 1/4 tsp onion powder
- dash of pepper
- 1 cup shredded Colby-Jack cheese
- Preheat oven to 350 degrees F.
- Butter the insides of a 9 inch pie dish or 11 x 7 casserole dish. (I prefer glass or ceramic for breakfast casseroles) You may instead use cooking spray or olive oil instead of butter. Tear slices of bread into 1-2 inch chunks. Cover the bottom of the pie dish with the bread chunks.
- Microwave the diced pepper, onion, and ham in a coffee mug for 1 minute, drain.
- Hand whisk 6 eggs in a large bowl until well blended. Add salt, pepper and milk. Whisk until well mixed. Add in ham, peppers and green onion. Mix until all ingredients are incorporated.
- Pour the egg mixture over the bread chunks, ensuring the vegetable and ham are evenly spread across the dish. Press down on the egg mixture to ensure that bread is fully submerged.
- Sprinkle the shredded cheese on top of the casserole.
- Cook casserole for 20-30 minutes depending on your oven. Casserole is done when the edges are a dark golden brown and cheese is bubbly. Remove and serve in wedges.