I love making egg casseroles for special occasions because they are low on mess and high on simplicity. My favorite ones can be made the night before and then put into the oven the next morning. Serve Mom breakfast in bed for Mother's Day. We've got two recipes for you. The Veggie Omelet is fancy and elegant, like breakfast at a fancy restaurant. The Denver Omelet is a bit simpler and can be prepared the night before. Both taste delicious!
Vegetarian Omelet Casserole
- 4 ounces cream cheese, softened
- 3/4 cups milk
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 12 eggs
- 1 1/2 cups fresh vegetables like spinach, mushrooms, bell peppers, and onions, finely chopped
- 1 1/2 cups Jack or Colby/Jack cheese, shredded
- 2 teaspoons olive oil
- 1 teaspoon garlic
- diced green onions to top
Preheat oven to 375℉. In a medium bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt; whisk again. In a large bowl, stir together eggs until blended. Add cream cheese mixture and combine. Cut an 18-inch piece of parchment paper. Press into bottom and up sides of a jelly roll pan to prevent egg mixture from running under parchment paper; pinch the corners. Pour egg mixture into the jelly roll pan. Bake 30 minutes or till puffy and golden. Meanwhile, sauté vegetables in olive oil and garlic; set aside. Remove egg mixture from oven and immediately sprinkle with half the cheese, then the veggies, then the remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish with additional cheese and green onions if desired. Let stand 5 minutes. Slice and serve.
Denver Omelet Casserole
- 1 package (5 oz) herb- or cheese-flavored croutons
- 2 cups cheddar cheese, shredded
- 12 eggs
- 2 cups milk
- 1 1/2 cups diced red and green bell peppers
- 1 cup diced ham or Canadian bacon
- 1/2 cup scallions or green onions, sliced
- Salt and pepper to taste
Spray a 9x13-inch baking dish with cooking spray. Spread croutons evenly across bottom of pan, then layer with cheese. In a large mixing bowl, stir together remaining ingredients. Pour over cheese and croutons, cover, and store in refrigerator overnight. In the morning, remove from refrigerator 30 minutes prior to baking. Heat oven to 325℉. Bake uncovered 45-50 minutes or until an inserted knife comes out clean.
