Denver Omelet Casserole
Denver Omelet Casserole
Serves 6 to 8
Christmas breakfast or New Year’s Brunch, this is a terrific make ahead dish for any breakfast.
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes. Add the ham, and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
- In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend. Transfer the entire contents of the bowl to the prepared pan.
- Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding)
- Bake for 35 to 45 minutes, (see note) until the strata is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
- Do-Ahead: If you would like to bake this ahead of time, bake the strata until the middle registers 140 degrees (about 25 minutes); it will not be set, but the eggs will be cooked. Remove from the oven, and allow to cool—it will continue to cook while it’s cooling.
- Cool, cover and refrigerate for up to 3 days, or freeze for 6 weeks. Allow to come to room temperature before reheating, loosely tented with foil in a 350 degree oven for 15 minutes, or until the center is heated through. (Poke the end of a sharp knife into the center and if the knife is warm, so is the strata—or it should register 170 on an instant read meat thermometer)
- Variation: Cheesy Denver Quiche: Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers. Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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