Let's Get Cookin'

Western-Style Breakfast Casserole

  • Author: Jessica Beacom
  • Prep Time: 15 mins.
  • Cook Time: 33-35 mins.
  • Total Time: 48-50 mins.
  • Yield: Serves 6 1x
  • Cuisine: Gluten-Free


  • 1 cup Krusteaz Gluten-Free Buttermilk Pancake & Waffle Mix
  • 1 cup milk, divided
  • 3 Tbsp + 1 tsp butter, divided (plus more for greasing the dish)
  • 4 large eggs, divided
  • 1 cup shredded cheddar cheese (~3 ounces), divided
  • 6 ounces diced ham
  • ½ small yellow onion, diced small
  • ½ medium bell pepper, any color, diced small
  • Salt and Pepper


  1. Preheat oven to 375℉. Generously grease the bottom and sides of a 9×9-inch glass baking dish with butter and set aside. 
  2. Place a small skillet over medium heat. When the skillet is hot, add 1 tsp. butter and when the butter is melted, add the diced onion and bell pepper and sprinkle with salt and pepper. Saute, stirring occasionally, until the vegetables are tender, about 5 minutes. Set aside. 
  3. In a medium bowl, combine pancake mix, ½ cup milk, 2 Tbsp. melted butter, and 1 egg. Whisk until smooth with only a few lumps remaining.
  4. Pour batter into the prepared baking dish using a spatula, if needed, to spread the batter evenly over the bottom of the dish. 
  5. Sprinkle ¾ cup cheese over the batter.
  6. To the bowl you used for the batter, add 3 eggs, ½ cup milk, and 1 Tbsp. melted butter. Whisk until well combined. 
  7. Add the peppers, onions, and diced ham then pour this mixture over the batter and shredded cheese in the baking dish.
  8. Sprinkle the top with the remaining ¼ cup shredded cheese. Place the baking dish in the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool for 5 minutes before serving. 


  • Serving Size: 1/6th recipe
  • Calories: 375
  • Sodium: 875mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 25g