Western Omelet Casserole (8 servings) 12 large eggs 1 pint container of sour cream (2 cups) 1 and 1/2 cups shredded Cheddar or Pepper Jack cheese (or combination) 2 cups cooked ham - chopped into small cubes 1 medium green pepper - chopped 1 small onion - chopped 2 Tablespoon butter salt and pepper - to taste Preheat oven to 350 F. Prepare a 9x13 baking dish with a light coating of cooking spray. In a skillet over medium heat, saute the the green pepper and onion in the butter until they just begin to soften. In a large mixing bowl, beat the eggs with the sour cream and any seasonings you'd like to use. In the prepared baking dish, layer half of the cheese, followed by the ham, then the green pepper and onion and the rest of the cheese. Pour the egg mixture over everything. Bake 50 minutes. It's done when the top is golden brown and a toothpick or knife inserted into the center comes out clean. All the taste of Western Omelet in a large casserole that's perfect for a group. This can be made the night before as long as it's refrigerated and well-wrapped in plastic wrap and you let it set out for 15 minutes before baking. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2357. Submitted 7/19/2008.