Baked Western Omelet

5 from 1 vote

This Baked Western Omelet is a flavorful breakfast casserole filled with ham, bell peppers, onions, and cheese. It’s easy to make ahead and perfect for feeding a crowd or meal prepping for the week.

Prep Time15

Bake Time45

Total Time1

Course: Breakfast, brunch

Cuisine: American

Keyword: baked western omelet, easy brunch recipe, Western omelet casserole

Servings: servings

Calories: 214kcal

Author: Chef Jenn

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