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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Denver Omelette Casserole
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Breakfastandbrunches - Casserole -  Denver Omelette Casserole Post by :caliman77 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1808

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Breakfastandbrunches - Casserole - Denver Omelette Casserole

12 eggs
1 cup sour cream
1/2 cup melted margarine
1 cup chopped tomatoes
1 small green pepper, chopped
1 small onion, chopped
1 lb. ham, chopped or sliced fine
2 cups shredded cheddar cheese


Beat eggs with electric mixer 2 minutes or until well combined. Stir in remaining ingredients. Pour into buttered 9 X 13" glass baking dish. Bake 1 hour @ 325 degrees. Cut into squares. Serves 6 to 8

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8 slices crustless white bread, broken into pieces 1 pound sausage cooked, drained, crumbled 2 cups grated cheddar cheese 8 eggs 2-1/2 cups milk 2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 1/2 cup sherry 1 can (10-1/2 ounces) golden mushroom soup 1/3 cup milk Put bread in 9x12-inch dish and top with sausage. Sprinkle grated cheddar cheese over the bread. Beat eggs and milk with dry mustard, Worcestershire sauce and sherry. Pour over casserole, cover and refrigerate over night. Bake for 15 minutes at 325 degrees. Mix soup with 1/3 cup milk. Pour over top of casserole. Bake 1/2 hour
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1 bag (32 oz.) frozen hash brown potatoes 1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed 1 medium diced onion 1 green bell pepper diced 1 1/2 Cup shredded cheddar or Monterey Jack cheese 1 dozen eggs 1 Cup milk 1 tsp. salt 1 tsp. pepper (more or less to taste) Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk
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