Recipe: Denver Omelet Casserole (make ahead or freeze ahead)

DENVER OMELET CASSEROLE

"Traditional Denver Omelets have a filling of sauteed onions, peppers, and ham. Some cooks gild the lily and add cheese or other ingredients, but I think the original combination is best. On a morning like Christmas, you don't want to be flipping omelets on the stove while everyone else is busy opening presents, so this combination is just the ticket for a lazy morning breakfast or brunch. The entire casserole can be baked and then refrigerated or frozen, and reheated before serving either hot or at room temperature."

4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1/4 pound boiled imported ham, finely chopped
4 cup sturdy white bread (any tough crust removed), torn into 1/2-inch pieces
6 large eggs
1 cup heavy (whipping) cream
2 tablespoons flour
1 1/2 teaspoons salt
6 shakes hot sauce

Preheat oven to 350 degrees F. Coat inside of a 13x9-inch baking dish with nonstick cooking spray.

In a large skillet, melt butter in saute onion and bell peppers until softened, about five minutes. Add the ham and continue to saute until the onion is translucent. Transfer mixture to a large mixing bowl to cool, adding the bread cubes and stirring until blended.

In a medium bowl, whisk together eggs, cream, flour, salt, and hot sauce until blended. Pour over ham mixture, stirring to blend. Transfer entire contents of bowl to the prepared pan. Cover and refrigerate for at least six hours. (Diva Do-Ahead: At this point, you can cover and refrigerate for up to two days.)

WHEN READY TO COOK:
Bring to room temperature before proceeding.

Bake for 35 to 45 minutes, until casserole is puffed and golden brown and set in the center. Remove from oven and allow to rest 15 minutes before cutting into squares.

DIVA DO-AHEAD (prebake and refrigerate or freeze):
If you would like to make this casserole ahead of time, bake until the middle registers 140 degrees F on an instant read thermometer, about 25 minutes. It will not be set, but the edges will be cooked. Remove from oven and allow to cool. Cover and refrigerate for up to three days or freeze for up to six weeks. Allow to come to room temperature (or thaw) before reheating, loosely tented with foil, in a 350 degree F oven for 15 minutes or until the center is heated through.

VARIATION:

CHEESY DENVER QUICHE
Add 1 cup shredded cheese to the final mixture. Good choices are mild cheddar, sharp white cheddar, Monterey Jack, pepper jack, or provolone.

Makes 6-8 servings
Adapted from source: Happy Holidays From the Diva Do-Ahead by Diane Phillips