Baked Western Omelet

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Packed with protein and colorful veggies, this Baked Western Omelet is a family-friendly breakfast everyone will enjoy. It’s simple to prepare and makes a great make-ahead option for busy mornings or weekend gatherings.

Prep Time15

Bake Time45

Total Time1

Course: Breakfast, brunch

Cuisine: American

Keyword: baked western omelet, egg casserole, easy brunch recipe, egg casserole, ham and cheese breakfast bake

Servings: servings

Calories: 243kcal

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 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.

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