Mornings typically fly by in a blur in the Kohl house. Breakfast is often grabbed on the run and may include a piece of fruit and a cup of yogurt or cottage cheese. When we finally get the chance to slow down on the weekends, we love to sit down and enjoy a nice breakfast like this Western Omelette Casserole.

Breakfast doesn’t have to be complicated and that is one of the things I love about baked breakfast dishes. This casserole is quick and easy to prep and the ingredients are easily interchangeable to fit your family’s tastes. Plus, this recipe can easily be doubled to feed a larger family.

Ingredients

2 green onions, sliced (including the white parts)
1/4 cup bell peppers, diced
1 tablespoon butter
6 large eggs
1/2 cup half-and-half
2 tablespoons sour cream
Seasoning salt, to taste
Black pepper, to taste
2 grates of fresh, whole nutmeg
4 ounces cooked ham, diced
1 cup shredded cheese

Instructions

1. Preheat the oven to 350º F.

2. Melt butter in a small saute pan and saute the onions and peppers until just tender. About 5 minutes.

3. In a bowl, whip the eggs, half-and-half, sour cream and seasonings.

4. Pour half of the egg mixture into a buttered baking dish. Sprinkle with the onions and peppers, the ham and a 1/2 cup of shredded cheese.

5. Pour the remaining egg mixture over the top.

6. Bake for 35-40 minutes until the egg is almost completely set. Sprinkle with the remaining cheese and bake for 5 more minutes.

Julie Kohl calls herself an “artist, author, food lover and weekend paddle boarder.” Kohl is a school teacher in Bald Knob, a member of Arkansas Women Bloggers, and runs a blog at JulieDKohl.com, where she writes about food, art, travel and more.