You will make this crowd-pleasing breakfast again and again. It is so versatile and can be easily altered to your family’s preferences.
This recipe is a spin off of a Paula Deen breakfast casserole. The original is absolutely delicious and calls for maple sausage, making it the perfect blend of breakfast flavors. My family loves Western Omelettes so I wanted to use the same concept as the Paula Deen casserole but create something totally new. My family prefers the new and improved version to the original-hands down. These casseroles are so simple to make-I even make 2 at a time. They can be prepared the night before and simply popped in the oven when you wake up for an effortless morning. This is perfect for when you have company.
For years, I’ve made this in advance for our beach vacation and have frozen it so that all the hard work is done and out of the way. All I have to do is simply heat it up and enjoy my coffee as I watch the sunrise. This is the perfect recipe for feeding a crowd. Even if you only have a few to feed, any leftovers you have can be frozen. This casserole can be paired with some fresh fruit, cinnamon rolls, a side of bacon and some orange juice for a complete brunch!
What I like about this recipe is that most of the ingredients have a long shelf life so you can have the ingredients on hand and they won’t immediately go bad (with the exception of the bell peppers) if you need to wait a week to make this. I also love that you don’t have to make 2-3 different things in order to get everything all in one bite! You get your potatoes, breakfast ham (or sausage or bacon) and your eggs and cheese all on the same forkful.
What you’ll need for a breakfast casserole:
- 13×9
- A bag of shredded hash brown potatoes (I prefer the brand Simply Potatoes instead of frozen. They can usually be found by the dairy).
- A breakfast meat-bacon, ground sausage or ham
- Shredded cheese
- Whole milk
- 8 eggs
- Dry mustard
- Salt & pepper
- Any additional ingredients you’d like to add-I added peppers and onions. You could add spinach, mushrooms, zucchini, tomatoes-anything you like.
Western Omelette Breakfast Casserole
Equipment
- 13×9
Ingredients
- 1 Ham Steak cubed
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Large Onion
- 20 oz Bag of Shredded Hash Brown Potatoes
- 8 oz Shredded Cheddar Cheese
- 8 Eggs
- 2 Cups Whole Milk
- 1 Tbsp Butter for cooking peppers and onions
- 1 Tsp Dry Mustard
- 1/2 Tsp Black Pepper
- 1/4 Tsp Salt
Instructions
- Butter a 13×9 baking dish or use parchment paper.
- Preheat oven to 350.
- Dice bell peppers and onion.
- Melt 1 tablespoon of butter to a pan, salt the peppers and onions and cook until softened.
- Cube up the ham steak into tiny squares.
- Add the hash brown potatoes to the buttered 13×9.
- Layer the ham onto the potatoes then add the pepper and onions.
- Sprinkle the shredded cheese on top.
- In a large bowl, whisk together the milk, eggs, dry mustard, salt and pepper.
- Pour custard over the layers of potato, ham, peppers, onions and cheese.
- Bake at 350 for 35-40 minutes or until cooked in the middle.
- Remove from the oven and let it rest for 10 minutes before serving.
- Serve with bacon, fresh fruit, toast, juice and pastries for a complete brunch.