This baked Western omelet is an easy, protein-packed breakfast that’s perfect for meal prep or feeding a crowd. It’s loaded with savory ham, sweet bell peppers, and melty cheddar cheese — it’s so good and so easy!
This dish is a brunch superstar. It’s easy to prepare, is easy to double, and reheats beautifully, making it perfect for Easter or any holiday gathering. Plus, it’s simple enough to whip up for quick breakfasts during the week. Just bake it ahead of time, cut it into squares, and store it in the fridge — you’ll have a grab-and-go breakfast ready all week long. It’s hearty enough to keep you full but light enough not to weigh you down.
I love customizing this Baked Western Omelet. You can swap the ham for crispy bacon or cooked sausage, or add in some sautéed mushrooms, spinach, or diced tomatoes for extra flavor. You can switch up the cheese too — try Swiss, Monterey Jack, or even pepper jack for a little kick. Serve it warm on thick, buttered crusty toast or alongside a fresh green salad for a well-rounded meal. This omelet is endlessly adaptable and always delicious!
Ingredients
- Butter – I cook with salted butter but you could use unsalted.
- Onion – I like using yellow aka brown onions but you could also use sweet onion in this dish. You could use red onion, but cooking red onions turns them grey.
- Green bell pepper
- Red bell pepper – You can really use any color bell pepper as long as you have a total of 1 cup of diced bell pepper.
- Eggs – Extra large will work too, this dish isn’t fussy.
- Milk – I’ve also tried this Baked Western Omelet with heavy cream and it’s also delicious.
- Salt and a few grinds of black pepper
- Ham – This is a great way to use leftover ham.
- Cheddar cheese – Any kind of cheese will work. I love sharp cheddar.
- Fresh parsley – Or chives, diced avocado, sliced green onion, salsa – All optional garnishes.
How to make Baked Western omelet
- Preheat the oven to 350°F. Spray a 10-inch-square baking dish with nonstick cooking spray.
- Melt the butter in a small skillet over medium heat. Sauté the onion until it starts to soften, about 5 minutes. Add the bell peppers and cook for an additional 2 minutes. Remove the veggies from the heat and let them cool.
- Whisk together the eggs, milk, and salt and pepper in a large bowl.
- Stir in the ham, cheese, and cooled sautéed onions and peppers.
- Pour the egg mixture into the prepared baking dish.
- Bake for 45 minutes to 1 hour, or until the eggs are cooked through and the omelet is set.
- Cut into squares and garnish with parsley, chives, avocado, sliced green onion, or salsa, if desired.
step-by-step process
Chef Jenn’s Tips
- For quicker cooking time, make this dish in a 9×13-inch baking pan. It’ll take closer to 30 minutes to cook.
- Add sautéed mushrooms, spinach, or chopped tomatoes for more flavor and texture.
- For meal prep, cut the omelet into squares and store in an airtight container for quick grab-and-go breakfasts.
- To spice it up, add a pinch of cayenne or chopped jalapeños to the egg mixture.
recommended
Make It A Meal
Serve this baked Western omelet on thick, buttered crusty toast or alongside a fresh green salad for a balanced brunch. It’s also great with hash browns, breakfast potatoes, or a side of fruit for a lighter option. My kids also love to grab a square of the baked omelet and eat it cold, on the go, in the mornings.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual squares for about 30–40 seconds or bake at 350°F for 10 minutes. You can also freeze it for up to 2 months — just thaw overnight in the fridge before reheating.
Baked Western Omelet
Ingredients
- 1 tablespoon butter
- ½ cup onion finely diced
- ½ cup green bell pepper finely chopped
- ½ cup red bell pepper finely chopped
- 8 large eggs
- 1 cup milk or half-and-half or heavy cream
- ½ teaspoon salt
- black pepper a few grinds
- 1 cup cooked ham diced
- ½ cup cheddar cheese shredded
Optional garnishes:
- fresh parsley
- chives
- avocado diced
- green onion sliced
- salsa
Instructions
- Preheat the oven to 350°F. Spray a 10-inch-square baking dish with nonstick cooking spray.
- Melt the butter in a small skillet over medium heat. Sauté the onion until it starts to soften, about 5 minutes. Add the bell peppers and cook for an additional 2 minutes. Remove the veggies from the heat and let them cool.
- Whisk together the eggs, milk, and salt and pepper in a large bowl.
- Stir in the ham, cheese, and cooled sautéed onions and peppers.
- Pour the egg mixture into the prepared baking dish.
- Bake for 45 minutes to 1 hour, or until the eggs are cooked through and the omelet is set.
- Cut into squares and garnish with parsley, chives, avocado, sliced green onion, or salsa, if desired.
Notes
Chef Jenn’s Tips
- Let the sautéed veggies cool slightly before mixing them into the eggs to avoid scrambling them.
- For extra flavor, try adding a dash of hot sauce or smoked paprika to the egg mixture.
- You can substitute the ham with cooked bacon, sausage, or even chopped cooked veggies.
- This omelet is great for meal prep—store leftovers in the fridge and reheat slices in the microwave.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.