Thursday, July 12, 2012

Western Omelette Casserole

Every once in a while we like to have breakfast for dinner. It's usually waffles or pancakes and on occasion a skillet but I really don't make egg dishes all that often. I was browsing recipes on the food network and came across this breakfast casserole recipe. It looked pretty easy but I did tweak it a little. I used Rotel for a little spice and it was much easier than chopping my own peppers and tomatoes. It was delicious with just enough heat to give it a little umph!

Western Omelette Casserole
Adapted From Food Network Kitchens

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
2 Cups Diced Ham
1 can Rotel
1 1/2 Cups Milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups grated Cheddar

Preheat the oven to 350 degrees F.Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray. Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.
In a large mixing bowl, combine the milk, eggs, salt, and pepper, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Add Rotel and then diced ham. Pour the milk and egg mixture over these layers. Lastly add the cheddar cheese. I reserved 1/2 cup of the cheddar cheese to add to the casserole during the last 10 minutes of cooking.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.


  1. popped by from the blog hop and followed. And now you've made me hungry! :-)

  2. Oh this. I am pinning it and will make it for father's day. Thanks for sharing at Saturday Dishes and I hope you'll return this weekend when we feature spring desserts.


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