If you need a simple, protein-rich breakfast that’s great for meal prep or feeding a crowd, this easy keto Baked Western Omelet is the perfect choice! Filled with savory ham, colorful bell peppers, and melty cheddar cheese, it’s an easy dish that delivers on both flavor and convenience.
This Keto Western Omelet is a breakfast favorite for good reason. It’s easy to make, reheats beautifully, and is perfect for anything from casual lazy weekend mornings to special occasions like Christmas morning. If you love meal prepping, this dish is a lifesaver—just slice it up, store it in the fridge, and enjoy a quick, protein-packed keto breakfast all week long!
Another bonus? It’s endlessly adaptable! Swap the ham for sausage or crispy bacon, or load it with extra veggies like mushrooms, tomatoes, or spinach. You can even change up the cheese—try Monterey Jack, Swiss, or a spicy pepper jack for an extra kick. Serve it on buttered low-carb toast or pair it with a salad for a tasty brunch or lunch. However you enjoy it, this omelet is always a crowd-pleaser!
Ingredients
- Butter – Salted butter adds richness, but unsalted works just as well.
- Onion – Yellow or brown onions are best, but sweet onions work too. Red onions can be used, though they tend to lose their color when cooked. Eliminate the onions if you’re doing strict keto.
- Green bell pepper
- Red bell pepper – Any bell pepper variety will work, just ensure you have 1 cup total.
- Eggs – Extra-large eggs will work as well; this recipe is flexible.
- Heavy Whipping Cream
- Salt and few grinds of black pepper – Adjust to taste.
- Ham – A great way to use up leftover ham!
- Cheddar cheese – Sharp cheddar provides great flavor, but any cheese will do.
- Parsley, chives, sliced green onions, diced avocado, or salsa – Optional toppings.
How to Make Baked Western Omelet
- Set your oven to 350°F and grease a 10-inch square baking dish with nonstick spray.
- Melt the butter in a skillet over medium heat. Add the diced onions and cook until they start to soften, about 5 minutes. Stir in the bell peppers and cook for another 2 minutes. Remove from heat and let cool.
- Whisk together the eggs, cream, salt, and pepper until fully combined.
- Stir in the ham, shredded cheese, and the cooled sautéed vegetables.
- Pour the mixture into the greased baking dish and bake for 45 minutes to 1 hour, or until the eggs are set and fully cooked.
- Cut into squares and garnish with parsley, chives, green onions, avocado, or salsa if desired.
Step by step process
Chef’s Tips
- Speed up cooking time by using a 9×13-inch baking dish instead of a square one, reducing baking time to around 30 minutes.
- Add mushrooms, spinach, or tomatoes for extra texture and flavor.
- Cut into squares and store in an airtight container for a quick grab-and-go breakfast.
- A dash of cayenne or some chopped jalapeños will give it a bit of heat.
Recommended
Make it a Meal
Enjoy this baked omelet with buttered low-carb toast or a crisp green salad for a well-rounded meal. It also pairs well with pan-fried radish and all your favorite keto breakfast sides. If you’re on the go, you can eat it cold—kids especially love it this way!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions for 30–40 seconds or warm in the oven at 350°F for 10 minutes. You can also freeze this omelet 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 heavy whipping 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 and grease a 10-inch square baking dish with nonstick spray.
- Melt the butter in a skillet over medium heat. Add the diced onions and cook until they start to soften, about 5 minutes. Stir in the bell peppers and cook for another 2 minutes. Remove from heat and let cool.
- Whisk together the eggs, milk, salt, and pepper until fully combined.
- Stir in the ham, shredded cheese, and the cooled sautéed vegetables.
- Pour the mixture into the greased baking dish and bake for 45 minutes to 1 hour, or until the eggs are set and fully cooked.
- Cut into squares and garnish with parsley, chives, green onions, avocado, or salsa if desired.
Notes
Chef Jenn’s Tips
- Speed up cooking time by using a 9×13-inch baking dish instead of a square one, reducing baking time to around 30 minutes.
- Add mushrooms, spinach, or tomatoes for extra texture and flavor.
- Cut into squares and store in an airtight container for a quick grab-and-go breakfast.
- A dash of cayenne or some chopped jalapeños will give it a bit of heat.
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. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
