A hearty, protein-packed breakfast combining classic Western omelette flavors with the convenience of a casserole, ideal for family breakfasts or brunch.
Ingredients
Scale:
12 large eggs
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Optional: A pinch of cayenne pepper
1 cup diced bell peppers (red, green, or yellow)
1 cup diced onions
1 cup diced tomatoes, seeds removed
Optional: 1/2 cup sliced mushrooms
1 cup cooked ham, diced
2 cups shredded cheddar cheese
Optional: 1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Optional: 1 tablespoon chopped chives
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
In a skillet over medium heat, sauté bell peppers and onions until softened, about 5 minutes.
Spread sautéed vegetables evenly in the prepared baking dish. Add diced ham and tomatoes.
Pour egg mixture over the vegetables and ham, ensuring all ingredients are submerged. Sprinkle shredded cheddar cheese over the top.
Bake in the preheated oven for 30-35 minutes or until eggs are set and top is golden brown.
Allow casserole to cool slightly before garnishing with fresh parsley. Cut into squares and serve warm.
