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This baked Western omelet is a simple egg casserole that includes ham, sweet bell peppers, onions, and cheese — with just 15 minutes of prep!
Looking for even more breakfast inspiration? Try this tater tot breakfast casserole, Sallie’s overnight breakfast casserole, a brioche French toast casserole, and this ham and broccoli quiche, too!
How to Make a Baked Western Omelet | 1-Minute Video
I have been making your recipe every so often since 2015. Have some house guests who are still asleep and intend having them wake up to this deliciousness… Always a winner!
– Megan
A Few Notes Before You Get Started
- Here you get all of the classic flavors and ingredients of a Western omelette (namely, the eggs, bell peppers, onions, and ham); however, the dish is baked in the oven rather than fried in a skillet. That means that it’s easier to prepare, completely hands-off, and a simple way to serve a family without slaving over a hot stove.
- Dice the onion and bell peppers into very fine pieces so that they soften in the oven. Alternatively, if you prefer softer vegetables in your omelet, sauté the onion and bell peppers in a skillet before adding them to the egg mixture.
- Use leftover ham (such as holiday extras from Easter or Christmas), or just purchase ham at the grocery store to use in this recipe. You can buy a ham steak and dice it yourself at home, or pick up a package of pre-diced ham and avoid the extra prep. Even sliced ham from the deli counter will work!
- Use whole milk or at least 2% milk for the best texture. You need some fat to make a good egg custard, so even half-and-half or heavy cream will work for a richer, more decadent dish.
- Don’t skip the Lawry’s seasoned salt. This single ingredient is an easy way to add tons of flavor to the omelet, since it includes a blend of seasonings like paprika, onion, and garlic. The omelet just doesn’t taste quite as good without it!
Serving Suggestions
This versatile dish works well for breakfast, brunch, lunch, or dinner. It tastes special enough for holidays and celebrations (such as baby showers, bridal showers, and Easter), but it’s also simple enough for a quick weeknight dinner.
Pair the baked Western omelet with sides such as fruit salad, a mixed greens salad dressed in pepper jelly vinaigrette, sour cream blueberry muffins, a French farmhouse breakfast cake, Southern fried apples, 3-ingredient biscuits, or this easy cinnamon coffee cake with cake mix.
Preparation and Storage Tips
- How to Store: Unlike a quiche, there’s no crust to get soggy, so a leftover oven omelet keeps very well in the fridge. Store the Western omelette squares in an airtight container in the refrigerator for 3-4 days. It’s a nice way to prep ahead for busy weekday breakfasts!
- How to Freeze: Let the omelet cool to room temperature. Slice into squares, wrap each individual square in plastic wrap, and then again in foil. The tightly wrapped squares will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- How to Reheat: To reheat the entire casserole, let the dish sit on the counter for at least 30-60 minutes to come to room temperature. Warm in a 350°F oven just until heated through, about 20 minutes. You can also reheat individual slices in the microwave for about 1 minute, or until warmed through.
Love this recipe. I double the ingredients for my family and use ham, green onion, a little bit of mushrooms and cheddar cheese. It tastes fantastic! Thank you for the great recipe!!!!
– Lena
More Egg Casserole Recipes to Try
- 8 large eggs (or use 4 eggs and 6 egg whites)
- 1 cup whole milk or 2% milk (or sub with half-and-half or heavy cream)
- ½ teaspoon seasoned salt (such as Lawry’s brand)
- 6 ounces (about ¾ cup) diced cooked ham
- ½ cup shredded cheddar cheese
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped red bell pepper
- Optional garnish: chopped fresh parsley or chives; diced avocado; sliced green onion; salsa
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Preheat oven to 350°F. Grease an 8-inch-square baking dish with nonstick cooking spray. Whisk together eggs, milk, and seasoned salt in a large bowl.
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Stir in ham, cheese, onion, and bell peppers.
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Pour egg mixture into the prepared baking dish.
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Bake at 350°F for 45 minutes – 1 hour, or until eggs are cooked and the omelet is set. Cut into squares and garnish with herbs, sliced green onion, salsa, or diced avocado, if desired.
- Dice the onion and bell peppers into very fine pieces so that they soften in the oven. Alternatively, if you prefer softer vegetables in your omelet, sauté the onion and bell peppers in a skillet before adding them to the egg mixture.
- Use whole milk or at least 2% milk for the best texture. You need some fat to make a good egg custard, so even half-and-half or heavy cream will work for a richer, more decadent dish.
- To serve a larger group, double all of the ingredients and bake the omelet in a 9 x 13-inch baking dish. You will likely need to increase the baking time by 5-10 minutes to account for the larger casserole.
Serving: 1/4 of the omeletCalories: 307.8kcalCarbohydrates: 8.8gProtein: 27.3gFat: 18.1gSaturated Fat: 7.6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 6gCholesterol: 411.9mgSodium: 1064.4mgPotassium: 443.6mgFiber: 0.8gSugar: 5.9g
Baked Omelette Recipe Variations
- To serve a larger group, double all of the ingredients and bake the omelet in a 9 x 13-inch baking pan. You will likely need to increase the baking time by 5-10 minutes to account for the larger casserole.
- Add more vegetables: stir in just about any sauteed vegetables that you like. Good options include zucchini, tomatoes, mushrooms, and broccoli. Spinach is also a nice addition to the egg bake, and you don’t need to cook it first.
- Try herbs: mix fresh herbs right into the eggs for even more flavor. Good options include chopped fresh parsley, chives, thyme, rosemary, and basil.
- Almost any good melting cheese will work in this omelet. Instead of the sharp cheddar, try Swiss cheese, Colby, Colby Jack, Monterey Jack, Pepper Jack, or Gouda.
- Instead of the diced ham, use an equal amount of cooked bacon or cooked, crumbled sausage.
This post was originally published in June, 2015. It was updated in August, 2024.