Baked Omelet

Start your day, or end it, with this hearty Baked Omelet! This oven baked omelet is loaded with savory smoked ham, vibrant bell peppers, and gooey colby jack cheese that melts right into every bite. Whether it’s breakfast, brunch or a cozy supper, this oven-baked dish delivers comfort, flavor, and a splash of color to your table.

Ingredients to Make a Baked Omelet Recipe

This family-style oven omelette is easy to prepare and perfect for sharing, it’s a delicious all-day favorite you’ll come back to again and again. It’s naturally gluten free and terrific for a low carb meal. The ingredients ae perfectly customizable and can be adjusted to suit your taste. Ingredients to make an easy Baked Western Omelet: (Scroll down for the full printable recipe card.)

• Whole Eggs – One dozen large eggs form the base of the egg mixture.
• Cheese – Freshly shredded colby jack cheese ties everything together.
• Ham – Savory ham adds a smoky flavor.
• Bell Peppers – Red bell pepper and green bell pepper for color, texture and flavor.
• Onion – Green onions for a mild onion taste.
• Liquid – Heavy cream gives the eggs a creamy texture.
• Butter – Salted or unsalted butter for sautéing the peppers and onions.
• Seasonings – Garlic salt, black pepper, granulated garlic or garlic powder, onion powder and ground mustard.
• Garnish – Fresh parsley adds a fresh flavor.

How to Make the BEST Baked Omelet Recipe

• Heat Oven and Prepare the Dish – Preheat the oven and spray a 13×9-inch baking dish with nonstick cooking spray.
• Sauté the Veggies – Cook the red bell pepper, green bell pepper and green onions in melted butter until softened, then add the cubed ham. Cook just until the liquid evaporates, remove from the heat. Set aside to cool slightly. Removing the moisture will prevent the egg mixture from becoming watery.
• Whip the Egg Mixture – Whisk together the eggs, half and half, garlic salt, black pepper, granulated garlic, onion powder and ground mustard until fully combined.
• Assemble – Layer the ham-vegetable mixture onto the bottom of the prepared baking dish. Sprinkle with shredded cheese.
• Pour Eggs Mixture over Ham – Carefully pour the egg mixture over the ham and cheese. Sprinkle the top with chopped parsley and reserved cheese. Don’t worry about the parsley burning, it will cook into the eggs.
• Oven – Transfer to the oven and bake per the recipe until puffed and lightly golden brown.
• Serve – Let the baked omelet stand for 5 minutes, then slice and serve garnished with parsley or green onions.

Kitchen Equipment for Making Baked Omelet

• 13×9-inch casserole dish or baking pan.
• Large mixing bowl for making the egg mixture.
• Whisk for whipping the eggs. You could also process the eggs in a stand blender or using an immersion blender.
• Medium skillet for sautéing the bell peppers and onions.
• Cheese grater because freshly grated cheese has more moisture and flavor.
• Measuring cups and spoons for accurate measurements.

Recipe Variations and Substitutions

• Cheese: You could use any variety of shredded cheese that you enjoy. Sharp cheddar cheese, gruyere cheese, swiss cheese, mozzarella cheese or pepper jack cheese for a hint of spice.
• Eggs: You could adapt this recipe using the equivalent of egg whites or combine the two using one half eggs and one half egg whites. Changing the eggs will change the volume.
• Ham: You could swap out the ham and use cooked bacon or breakfast sausage.
• Heavy Cream: You could use half and half or whole milk in place of heavy cream.
• Peppers: You could use yellow bell peppers, poblano pepper or jalapeno peppers.
• Vegetables: You could add fresh baby spinach, zucchini or sautéed mushrooms to the bell peppers.
• Fresh Herbs: You could use fresh chives or fresh basil.
• Toppings: You can serve this omelet on bread or a buttermilk biscuit as a breakfast sandwich. You could also serve it topped with sour cream, salsa or diced avocado.
• Make-Ahead Tip: You can fully assemble the omelet mixture one day in advance and cover with plastic wrap. Pop it into the fridge overnight, then allow 15-20 minutes on the counter before baking per the recipe.

Storage and Leftovers

• Leftovers: Store leftover Baked Omelet covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 4 days.
• Reheating: Reheat gently in single servings in the microwave.
• Freezer: After baking you can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Breakfast Casserole Recipes to Make

• Sausage Egg and Cheese Breakfast Casserole uses crescent rolls for the crust.
• My recipe for Giddy Up and Go Breakfast Cobbler was inspired by my son’s when they were toddlers. They still love it!
• Asiago Cheese Italian Sausage Strata is a holiday must-make.
• Drizzle this Ham and Swiss Cheese Brunch Delight with maple syrup just before serving.
• Bacon Egg and Cheese Bread Boat transforms a loaf of bread into a complete meal.
• Individual Size Breakfast Egg Muffins are made in a cupcake pan.
• Hashbrown Breakfast Casserole is perfect for weekend brunches and Christmas mornings.
• Tater Tot Italian Sausage Breakfast Casserole can be served at any meal.
• Spiced Fruit Bake from Homemade Hooplah.

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Helpful Kitchen Items:

• Skillet
• Mixing Bowls
• 13×9-inch Dish
• Measuring Set