Western Omelette Breakfast Casserole
This will be your family’s new favorite breakfast. You can throw this together the night before and pop it in the oven in the morning.
Equipment
- 13x9
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 13x9 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 13x9.
- 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.