I loooove this easy Baked Western Omelet! It’s loaded with ham, colorful peppers, and loads of cheese. It’s an easy baked breakfast, and it’s great for meal prepping, too. For brunch, lunch or even dinner, this is a terrific family-friendly dish!
I love this easy Baked Western Omelet. It’s colorful, loaded with flavor, and it’s easy to prep ahead of time and bake when ready. Or, bake it and reheat it! It’s a high protein pick for breakfast or lunch, and my kids love grabbing a square for breakfast on their way out the door.
What makes this dish even better? You can completely customize it! Swap out the ham for bacon or sausage, or add your favorite vegetables like sautéed mushrooms, bell peppers, or spinach. Feel free to mix up the cheese—Swiss, Monterey Jack, or even spicy pepper Jack all work great. Serve it with toast, breakfast potatoes, or a side salad for a well-balanced meal. However you prepare it, this omelet is sure to be a hit!
Ingredients
- Butter – I cook with salted butter but you can use unsalted. Just give the egg mixture an extra pinch of salt to accommodate the unsalted butter.
- Onion – Yellow or brown onions work best, but sweet onions are also a good option. Red onions can be used, though they may discolor slightly when cooked.
- Green bell pepper
- Red bell pepper – Any color bell pepper will do; just ensure you have a total of 1 cup.
- Eggs – Extra-large eggs can be used as well—this recipe is quite forgiving.
- Milk – Heavy cream is a great alternative for a richer texture.
- Salt and black pepper – Adjust to your taste preference.
- Ham – A great way to make use of leftover ham!
- Cheddar cheese – Sharp cheddar provides a bold taste, but any cheese will work.
- Fresh parsley, chives, sliced green onions, diced avocado, or salsa – Optional garnishes.
How to Make Baked Western Omelet
- Set the oven to 350°F and grease a 10-inch square baking dish with nonstick spray.
- Melt the butter. Add the diced onions and sauté for about 5 minutes until softened. Stir in the bell peppers and cook for an additional 2 minutes. Remove from heat and let them cool slightly.
- Whisk the eggs with the milk, salt, and black pepper until well combined.
- Stir in the ham, shredded cheese, and cooled vegetables.
- Pour the mixture into the prepared baking dish and bake for 45 minutes to 1 hour, until the eggs are fully set.
- Slice into squares and garnish with parsley, chives, green onions, avocado, or salsa if desired.
Step by Step Process
Chef’s Tips
- For faster cooking, use a 9×13-inch pan instead of a square one for a thinner omelet that bakes in about 30 minutes. Keep your eye on it; all ovens cook at slightly different times.
- Try adding mushrooms, spinach, or tomatoes for extra texture and taste.
- Cut into portions and store in an airtight container for quick, grab-and-go breakfasts.
- A pinch of cayenne or some chopped jalapeños will bring a bit of heat.
Recommended
Make It a Meal
Pair this baked omelet with buttered toast or a fresh green salad for a well-rounded brunch. It’s also delicious alongside crispy hash browns, roasted breakfast potatoes, or a side of fruit. If you’re in a rush, just grab a square and enjoy it cold—kids especially love it this way!
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions for 30–40 seconds or bake at 350°F for 10 minutes. This omelet also freezes well for up to 2 months; simply 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 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 the oven to 350°F and grease a 10-inch square baking dish with nonstick spray.
- Melt the butter. Add the diced onions and sauté for about 5 minutes until softened. Stir in the bell peppers and cook for an additional 2 minutes. Remove from heat and let them cool slightly.
- Whisk the eggs with the milk, salt, and black pepper until well combined.
- Stir in the ham, shredded cheese, and cooled vegetables.
- Pour the mixture into the prepared baking dish and bake for 45 minutes to 1 hour, until the eggs are fully set.
- Slice into squares and garnish with parsley, chives, green onions, avocado, or salsa if desired.
Notes
Chef Jenn’s Tips
- For fast cooking, use a 9×13-inch pan instead of a square one for a thinner omelet that bakes in about 30 minutes.
- Try adding mushrooms, spinach, or tomatoes for extra texture and taste.
- Cut into portions and store in an airtight container for quick, grab-and-go breakfasts.
- A pinch of cayenne or some chopped jalapeños will bring a bit of heat.