For your holiday brunch, whip up this easy and delicious Western Omelette Breakfast Casserole packed with the flavors of the classic diner omelette but so much easier to make!
This post has been sponsored by Eggland’s Best® Eggs. My opinion and love for the brand is all my own.
When it comes to the holidays, the after holiday brunch is a must with my family and friends. Whether it’s after some early morning shopping on the day after Thanksgiving or a early Christmas or New Year’s Day breakfast, I love recipes that you can make ahead and have ready to go the morning of and this Western Omelette Breakfast Casserole fits that bill.
Packed with the classic flavors of your favorite diner Western Omelette, this easy breakfast casserole is a winning dish to start the day with or even fabulous when you want breakfast for dinner. Plus – it makes use of some of those holiday leftovers – like some holiday ham or leftover crusty ciabatta or sourdough bread.
One key to making this breakfast casserole – the eggs and when I want a dish to come out flawless, I use Eggland’s Best® eggs. I have used them in a number of my recipes including my favorite Philly Style Sausage and Peppers Strata. Eggland’s Best eggs are key to that consistent flavor, are always fresh and they are packed with vitamins and nutrients like Vitamin D, B12, E, and Omega 3s. If you opened my fridge right now, you’d see a few cartons of these lovelies because I’m doing a ton of holiday prep. With the move going on, I still have recipes I need to whip up whether it’s for gifts, potlucks, day to day and I’m making as much ahead as I can. One thing I don’t stress over is knowing that I can count on Eggland’s Best to help my recipes turn out amazing.
This easy Western Omelette Breakfast Casserole comes together in a flash with just a few ingredients from your fridge and pantry. The key to really getting in the flavor is to saute the spices with the onions and bell peppers to bloom them a bit. The Jr. Sous Pug came running when he smelled the spices hit the pan. It almost broke my heart when I had to tell him he couldn’t have any. However, that did not stop his nose from sniffing like mad when this breakfast casserole was baking in the oven. When this breakfast casserole comes out the oven, it is all puffed, golden and topped with a glorious cheesy crust. Your family and friends won’t be able to wait to dig into this lovely when you make it.
This holiday season, add this scrumptious Western Omelette Breakfast Casserole to your brunch menu and to help you get started for the holidays – make sure to enter the giveaway below!
On to the recipe:
Gather your ingredients
Blooming the spices with the onions and peppers
Let’s whisk up the Eggland’s Best® Eggs shall we?
Folding together the ingredients
Ready to bake
Now this is brunch perfection
Shall I make you a plate?
Western Omelette Breakfast Casserole
This Western Omelette Breakfast Casserole has the flavors of a classic diner favorite in an easy to make breakfast casserole, perfect for the holidays. You can even use up some holiday leftover ham in this delicious brunch recipe.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 6 - 8
- Category: Breakfast and Brunch
- Cuisine: American
- 1 teaspoon of olive oil
- 1 medium onion, diced
- 1 clove of garlic, grated or finely minced
- 2 small bell peppers, seeded and diced
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of freshly cracked black pepper
- 1/8 teaspoon of cayenne pepper
- 2 cups of ham, diced
- 1/2 loaf of sourdough bread, cut into 1-inch cubes (about 3 cups)
- 2/3 cup of grated cheddar cheese, divided
- 2/3 cup of Monterey jack cheese, divided
- 6 large Eggland’s Best® Eggs
- 2 cups of milk
- Heat the oven to 350 degrees F.
- In a sauté pan, add the olive oil and heat over medium heat. Add the onions and green pepper and sauté until the veggies are soft – about 5 minutes. Add the garlic and cook for a minute more. Finally, add the smoked paprika, salt, black pepper and cayenne pepper and bloom the spices in the skillet for a minute or so.
- In a large bowl, add the veggie mixture, diced ham, sourdough bread cubes, 1/3 cup of the grated cheddar cheese and 1/3 of the grated Monterey jack cheese. Fold the ingredients together.
- Pour the filling mixture into a 9×13 inch baking dish, sprayed with a nonstick baking spray.
- In another bowl, whisk together the Eggland’s Best® eggs and milk until the everything is mixed well.
- Pour the egg mixture over the veggie, ham and bread mixture and sprinkle the remaining cheddar and Monterey jack cheeses over the top.
- Bake for about 45- 50 minutes, until the egg mixture is set and the top golden brown.
- Let rest for about 5 minutes and serve.
Note: You can make this ahead and let the mixture sit in the fridge overnight. Just before baking, top with the remaining shredded cheese and bake.
Eggland’s Best is hosting the EB Delivers Sweepstakes.
They are calling on fans all across the United States to enter their city to win a visit from the EB Better Egg Truck. You can enter once a day and share on Facebook or Twitter for another chance to win. One lucky fan will be selected at random from the winning city to receive an exclusive Better Brunch from the for them and their closest family and friends. Now how’s that for a fun holiday event!.
You find out more and enter to win here.
To inspire you to get in the kitchen, Eggland’s Best is giving YOU a chance to win a $25 virtual gift card for the holidays along with a coupon for Eggland’s Best eggs to get you ready for your holiday cooking and baking. Enter to win below!
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