Easy Baked Western Omelet
If you’re looking for an easy, protein-packed breakfast that’s perfect for meal prep or serving a group, this Baked Western Omelet is a must-try! It’s packed with savory ham, colorful bell peppers, and gooey melted cheese, making it a satisfying and flavorful dish that’s effortless to prepare.
This baked omelet is a breakfast game-changer! It’s incredibly easy to prepare, making it perfect for busy mornings, holiday brunches, or meal prepping for the week. Whether you’re feeding a crowd or just want something quick and delicious, this dish has you covered. Simply bake, slice, and enjoy!
Another great perk? It’s fully customizable! Swap ham for crispy bacon or sausage, or toss in your favorite veggies like mushrooms, spinach, or tomatoes. Experiment with different cheeses—Swiss, Monterey Jack, or pepper jack if you like a little heat. Serve it on a toasted slice of bread or alongside a fresh green salad for a balanced meal. However you choose to make it, this baked omelet will become a breakfast staple!
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Ingredients
- Butter – I prefer salted butter, but unsalted works just as well.
- Onion – Yellow (or brown) onions are great for this, but you can use sweet onions as well. Red onions can be used too, but they turn a little grey when cooked.
- Green bell pepper
- Red bell pepper – Any color bell pepper works; just make sure you have a total of 1 cup of chopped peppers.
- Eggs – Extra-large eggs are fine too—this recipe is very forgiving.
- Milk – Heavy cream also works well for a richer texture.
- Salt and freshly ground black pepper – Adjust to taste.
- Ham – A perfect way to use up leftover ham!
- Cheddar cheese – Any cheese will do, but sharp cheddar adds a great depth of flavor.
- Optional garnishes like fresh parsley, chives, sliced green onion, diced avocado, or salsa.
How To Make Baked Western Omelet
- Set your oven to 350°F. Lightly grease a 10-inch square baking dish with nonstick spray.
- Sauté the veggies by starting with melting the butter. Add the diced onions and cook until they begin to soften, about 5 minutes. Stir in the bell peppers and cook for another 2 minutes. Remove from heat and let them cool slightly.
- Whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the diced ham, shredded cheese, and the cooled sautéed vegetables.
- Pour the mixture into the prepared baking dish. Bake for 45 minutes to 1 hour, or until the eggs are fully set and the omelet is cooked through.
- Slice into squares and garnish with parsley, chives, green onion, avocado, or salsa if desired.
Step by Step Process
Chef Jenn’s Tips
- Want it to cook faster? Use a 9×13-inch baking dish instead of a square pan. This will spread out the mixture more, allowing it to cook in about 30 minutes.
- Mushrooms, spinach, or tomatoes make great additions for extra flavor and texture.
- Cut into squares and store in an airtight container for an easy grab-and-go breakfast throughout the week.
- A pinch of cayenne or some diced jalapeños can add a little heat.
Make it a Meal
Pair this baked Western omelet with thick, buttered toast or a crisp green salad for a well-rounded brunch. It’s also great with hash browns, breakfast potatoes, or a side of fresh fruit. If you’re in a hurry, just grab a square and eat it cold—kids love it that way too!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual squares for 30–40 seconds or bake at 350°F for 10 minutes. This omelet also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
Baked Western Omelet
Ingredients
- 1 tablespoon butter
- ½ cup onion diced
- ½ cup green bell pepper finely chopped
- ½ cup red bell pepper finely chopped
- 8 large eggs
- 1 cup milk or sub with half-and-half or heavy cream
- ½ teaspoon salt
- black pepper few grinds
- 1 cup cooked ham diced
- ½ cup cheddar cheese shredded
Optional garnishes:
- fresh parsley
- chives
- avocado diced
- green onion sliced
- salsa
Instructions
- Set your oven to 350°F. Lightly grease a 10-inch square baking dish with nonstick spray.
- Sauté the veggies by starting with melting the butter. Add the diced onions and cook until they begin to soften, about 5 minutes. Stir in the bell peppers and cook for another 2 minutes. Remove from heat and let them cool slightly.
- Whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the diced ham, shredded cheese, and the cooled sautéed vegetables.
- Pour the mixture into the prepared baking dish. Bake for 45 minutes to 1 hour, or until the eggs are fully set and the omelet is cooked through.
- Slice into squares and garnish with parsley, chives, green onion, avocado, or salsa if desired.
Notes
Chef Jenn’s Tips
- Use a 9×13-inch baking dish instead of a square pan. This will spread out the mixture more, allowing it to cook in about 30 minutes.
- Mushrooms, spinach, or tomatoes make great additions for extra flavor and texture.
- Cut into squares and store in an airtight container for an easy grab-and-go breakfast throughout the week.
- A pinch of cayenne or some diced jalapeños can add a little heat.
