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Home » What We're Eating » Baked Ham and Cheese Omelet

Baked Ham and Cheese Omelet

Lasted edited September 18, 2018. Originally published April 26, 2017 by Blair

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This baked ham and cheese omelet is healthy, 5 minute, prep-ahead recipe for breakfast, brunch or snack that our family loves!

Total Time: 50 minutes
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We love this Baked Ham and Cheese Omelet so much that I decided to just go ahead and list the Top 5 Reasons that you have to make it ASAP!

This recipe for Baked Ham and Cheese Omelet was originally published in July, 2014. It was updated in April, 2017.

A close up of a ham and cheese omelet in a baking dish with a spatula removing a slice

 

1.  First of all, this Baked Ham and Cheese Omelet tastes amazing. I thought about jazzing it up and making it a “Western Omelet” with peppers, onions, and a bunch of other stuff. But then I just decided that usually simple is best. And that is absolutely true in this case.

There’s nothing better than the combination of ham, cheese, and eggs. Then you bake them together into a puffy, golden casserole and it’s breakfast perfection!

An overhead shot of a ham and cheese omelet on a plate with a fork

2.  Okay, so I said it’s “breakfast perfection,” but it’s really brunch, lunch, dinner, or snack “perfection” too. I love that this Baked Ham and Cheese Omelet is incredibly versatile. We eat it for breakfast or brunch alongside fruit and muffins, or we make it a dinner with some hash browns and a salad.

I’ve even been known to grab a square of leftover omelet out of the refrigerator and eat it straight up, cold for snack. Trust me, the left-overs will not last long in your house!

An overhead shot of a ham and cheese omelet in a baking dish with flowers at the side

3. It makes a delicious sandwich! We just cut the omelet to fit our bread, English muffin, or bagel of choice, top it with a slice of American cheese (extra cheese never hurt, right?), and grill it on the stovetop just like we would for a panini or grilled cheese sandwich!

Keith takes these breakfast sandwiches on the road with him for breakfast when he’s heading out early in the morning for work, too!

A close up of a ham and cheese omelet in a baking dish topped with chives

You Can Keep This Baked Ham And Cheese Omelet Pretty Darn Healthy…But You Don’t Have To!

4.  In the recipe below, I show how you can substitute egg whites for some of the eggs without missing out on any flavor. Use lean ham instead of bacon or sausage and you have a tasty, affordable, high-protein main course. And of course, you can customize it with as many veggie add-ins as you like (but I still say simple is best!).

Are you bored yet? I hope not…because I have 1 more reason that I love this recipe so much, and it probably comes as no surprise…

A close up of a slice of ham and cheese omelet on a plate topped with chopped green herbs

5.  My Baked Ham and Cheese Omelet is about the EASIEST thing you can make. Seriously. Five minutes of prep and you’re good to go. Just whisk together some eggs, grate some cheese, chop some ham, stir together, and…“breakfast (or brunch, or lunch, or snack, or dinner) perfection.”

It’s so nice that I can enjoy the taste and texture of an omelet without the effort and time of standing at the stove, flipping eggs in a pan, and making one omelet at a time!

Variations – Things To Add To This Ham And Cheese Omelet

  • Bell peppers
  • Zucchini
  • Tomatoes
  • Spinach
  • If you don’t have cheddar any good melting cheese will do

If you’ve tried this Baked Ham and Cheese Omelet or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
4.78 from 9 votes
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Baked Ham and Cheese Omelet

This baked ham and cheese omelet is healthy, 5 minute, prep-ahead recipe for breakfast, brunch or snack that our family loves!

Course Breakfast
Cuisine American
Keyword baked omelet, omelet made in an oven
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 278 kcal
Author The Seasoned Mom

Ingredients

  • 8 eggs or use 4 eggs and 6 egg whites
  • 1 cup milk
  • ½ teaspoon seasoned salt
  • 8 ounces diced cooked ham bacon, or sausage
  • 1 cup shredded cheddar cheese
  • 3 tablespoons finely chopped onion
  • Fresh chives for garnish (optional)

Instructions

  1. Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, and onion.
  2. Pour egg mixture into a greased 8-inch-square baking dish.
  3. Bake at 350 degrees for 40-45 minutes, or until eggs are cooked and omelet is set.
  4. Cut into squares and garnish with chives, if desired.
Nutrition Facts
Baked Ham and Cheese Omelet
Amount Per Serving
Calories 278 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 265mg 88%
Sodium 860mg 36%
Potassium 268mg 8%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 21g 42%
Vitamin A 11.4%
Vitamin C 0.4%
Calcium 21.7%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Lunch, What We're Eating
Tagged With: breakfast, brunch, Casserole, easy, eggs, Ham

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Comments

  1. Kat Clayton says

    July 18, 2014 at 10:11 am

    Hello Blair! I’ve nominated you for a Liebster Award. It’s an award that bloggers pass on to each other so we can get to know each other and so our readers can get to know us a little better too! You can check it out on my blog.
    http://www.claytonfamilykitchen.com/?p=435

    This baked omelet looks delicious! I love quick and easy recipes for the morning!
    Kat

    Reply
    • Blair says

      July 20, 2014 at 6:12 am

      Hi, Kat! Thanks. 🙂 I think I’ll pass this time around — I don’t have time to do it right now. Life is too crazy! 🙂

      Reply
  2. Emily says

    July 20, 2014 at 10:40 pm

    Any reason why you can’t make it in muffin tins?

    Reply
    • Blair says

      July 21, 2014 at 7:56 pm

      No, I don’t think so! That should work well — you may just have to adjust the cooking time slightly. 🙂

      Reply
      • Chris says

        August 25, 2018 at 9:46 am

        I just made these in a muffin tin and they came out great. Just kept a close eye on them and popped them out when they were browning on top. Now I can freeze the leftovers and have them any time I want.

        Reply
        • Blair says

          August 25, 2018 at 10:40 am

          Perfect! Great idea to make it into egg muffins! 🙂

          Reply
  3. Lizzi says

    July 21, 2014 at 3:10 pm

    This looks yummy! I make something similar but I put my egg mixture into puff pastry cups. It’s delish! Happy Merry Monday!

    Reply
    • Blair says

      July 21, 2014 at 7:53 pm

      Hi, Lizzi! Thanks so much for stopping by. It’s definitely relish! 🙂

      Reply
    • Janyne says

      February 10, 2016 at 2:29 am

      That is a really good suggestion to put it in puff pastry. If you have kids, putting it in muffin cups would make it even more appetizing and special! They would be like mini quiches and the size should be perfect for individual servings. I know my kids really like to have their own personal “pies or dishes”, so muffin sized would make them an instant hit in my house. And for kids who never slow down, with the puff pastry, they could probably be eaten by hand (though you might be quick enough to add a paper napkin!

      Reply
      • Blair says

        February 10, 2016 at 2:48 pm

        Thanks, Janyne! Totally agree — kids LOVE anything in individual servings!

        Reply
  4. Erlene says

    July 21, 2014 at 8:53 pm

    We love quiche, so I know my family would love this. We can eat this type of dish for all meals too 🙂 Thanks for sharing on Merry Monday.

    Reply
  5. Sherry says

    July 22, 2014 at 11:28 pm

    Looks great. I want to try it!

    Reply
    • Blair says

      July 23, 2014 at 8:12 pm

      Hi, Sherry! Thanks for stopping by! It is SO good…I hope you get a chance to make it!

      Reply
  6. Karen says

    July 23, 2014 at 5:38 pm

    You’ve done it again Blair! This one is going on our menu.
    I was all excited to be making your Cordon Bleu Chicken casserole for dinner tonight, and hubby called and suggested we go out to dinner together. Make the casserole for the children to eat without us??? I don’t think so! I’ll be saving it for another night. I’m really looking forward to it. And, since I run little risk of missing breakfast here, I’ll probably get to this one first. Thanks for sharing another of your fantastic recipes. Pinning!

    Reply
    • Blair says

      July 23, 2014 at 8:13 pm

      Hi, Karen! You’re so sweet! I hope that you get to try BOTH of the recipes. 🙂 And thanks for the pin! Enjoy that date night!

      Reply
  7. Vickie says

    July 23, 2014 at 9:07 pm

    I love this idea -makes making omelets for a crowd so much easier! Like the idea of a sandwich later also.

    Reply
    • Blair says

      July 24, 2014 at 1:27 pm

      Exactly, Vickie! It’s SO much easier! Thanks for stopping by. 🙂

      Reply
  8. Jill Garrett says

    August 5, 2014 at 4:32 pm

    This sounds wonderful!

    Reply
    • Blair says

      August 5, 2014 at 6:13 pm

      Hi, Jill! Thanks so much for stopping by. It is wonderful. 🙂

      Reply
  9. Karen says

    January 12, 2015 at 5:01 pm

    Wondering how many eggs would be good to use if I wanted to make a 9×13 pan??

    Reply
    • Blair says

      January 12, 2015 at 9:26 pm

      Hi, Karen! That’s no problem at all! Just double the recipe exactly for a 9×13 pan! 🙂

      Reply
      • Maxine says

        May 8, 2017 at 8:38 am

        How long do you bake a 9 x 13 pan?

        Reply
        • Blair says

          May 8, 2017 at 8:07 pm

          Hi, Maxine! I would start with the same cooking time — 40-45 minutes, even for the larger pan. You might need to add 5-10 minutes at the end, but just check it first. You will be able to tell once the eggs set in the middle and it’s done because they won’t “jiggle” when you move the pan. 🙂 Enjoy!

          Reply
          • Mary says

            July 5, 2018 at 8:59 pm

            If you use a 9×13 how many more eggs do you use?

          • Blair says

            July 6, 2018 at 5:47 am

            Hi, Mary! To bake in a 9 x 13 pan, you would want to double ALL of the ingredients. That means that you would need 16 eggs.

            Enjoy! 🙂

  10. jill says

    February 3, 2015 at 2:08 pm

    Do you think I could make it the night before and just pop it in the oven in the am?

    Reply
    • Blair says

      February 4, 2015 at 10:28 am

      Hi, Jill! Yes, I think that you probably could! Give it a try and let me know if it works. 🙂

      Reply
      • Jaime says

        August 22, 2015 at 11:00 am

        I tried this and unfortunately it turn out as well when I made it the night before. The consistency wasn’t quite there and the cheese kind of disintegrated over night. However, I make this ALL the time; we love it! The only adjustment I make is I put half the cheese in the mixture and add the last half on top at about 20 minutes through the cooking time. Great recipe, thank you!

        Reply
        • Blair says

          August 23, 2015 at 8:24 pm

          Thanks so much for the feedback, Jaime! I’m glad that you have enjoyed it!! 🙂

          Reply
        • Mary Geis says

          December 20, 2016 at 6:03 pm

          Thank you for letting me know not to make it the night before. I came to the comment section for that specific question! This is so yummy! Thanks for sharing the recipe!

          Reply
          • Blair says

            December 20, 2016 at 6:30 pm

            Hi, Mary! So glad that was helpful, and I’m thrilled that you enjoyed the recipe. It’s seriously a staple in our house. We love it too, and it’s delicious reheated as leftovers!

  11. Jaime says

    July 15, 2015 at 8:46 am

    Do you think the leftover could be frozen and reheated? I make egg/ham/cheese breakfast sammies and freeze, so I would think yes, but I wondered if you had ever done so 🙂

    Reply
    • Blair says

      July 15, 2015 at 12:33 pm

      Hi, Jaime! Yes, I definitely think that you could freeze and reheat this dish. I’ve done it with other baked omelets with great success! 🙂

      Reply
  12. Darrell Caughron says

    September 4, 2016 at 9:52 am

    Hi Blair!
    This is the first time visiting your site. I cook breakfast for my 73 year old wife and sometimes she doesn’t get up till noon. So your breakfast dish sounds like something I can do for her special.Thanks I’m going to try these dishes!

    Reply
    • Blair says

      September 4, 2016 at 7:32 pm

      Hi, Darrell! That’s wonderful! I hope that you and your wife enjoy the recipes. You are a great husband — what a lucky lady! 🙂

      Reply
  13. Gwen says

    February 4, 2017 at 12:49 pm

    It was absolutely delish!

    Reply
    • Blair says

      February 5, 2017 at 1:33 pm

      Awesome! Thanks, Gwen!

      Reply
  14. Gayle @ Pumpkin 'N Spice says

    April 26, 2017 at 7:23 am

    I love your reasons of why this is the BEST omelet! You sold me…I need to make this, and soon. I love how simple this is and that you can turn this into a sandwich. My kind of breakfast!

    Reply
    • Blair says

      April 26, 2017 at 6:17 pm

      Thanks, Gayle! It’s the easiest way to make an omelet (and the sandwich is even better)!

      Reply
  15. Trudie Freed says

    August 14, 2017 at 2:38 pm

    Have you ever made this recipe in a large pan? I am wondering if anyone has tried, and how long to bake it for if I multiply the recipe times 5 in a larger pan for a large group.
    It look amazing, I can’t wait to try this.

    Reply
    • Blair says

      August 14, 2017 at 5:34 pm

      Hi, Trudie! I haven’t, so I can’t give you a specific baking time. I would start with adding about 5 minutes to the cooking time, and then just keep checking it every 5 minutes or so until it’s set in the middle. Sorry that I can’t give you any more specifics. Enjoy — it’s a favorite around here!

      Reply
  16. Becky says

    August 22, 2017 at 5:04 pm

    We have chickens and are always looking for egg recipes. I just made this and it is in the oven. It was so quick to put together. We added jalapeño and garlic and used cheddar and Swiss. I can’t wait to taste it!!

    Reply
    • Blair says

      August 22, 2017 at 7:52 pm

      YUM, Becky! I hope that you loved it! It’s definitely one of my go-to favorites!

      Reply
  17. ben says

    September 7, 2017 at 6:28 am

    i make this alot for the kids, i thaw tater tots out and crush them and add into mixture before baking comes out yummy .

    Reply
    • Blair says

      September 7, 2017 at 10:20 am

      Oh, the tater tots are such a great idea! They would make it much more filling for hungry kiddos, so I love that suggestion. Thank you!

      Reply
  18. Mindy says

    March 22, 2018 at 9:25 am

    This was so easy and I really liked it. Just modified it to a 9×13

    Reply
    • Blair says

      March 22, 2018 at 2:49 pm

      Awesome! Thanks, Mindy!

      Reply
  19. Crystal says

    June 18, 2018 at 11:57 am

    I cut the recipe in half & used unsweetened almond milk, turkey ham (cubed) and mozzarella because it’s what I had on hand! Topped off with some hot sauce, leftovers are even better!! Yum!

    Reply
    • Blair says

      June 18, 2018 at 12:21 pm

      Awesome! Your twist sounds delicious, Crystal!

      Reply
  20. T Orr says

    July 2, 2018 at 12:27 am

    I didn’t expect this to be as good as it was because it was so simple. Had company for breakfast and I had everything on hand. The texture was wonderful–light and fluffy. I used freeze dried red onion from Lighthouse and I added dried chives into the mix rather than on top. This was a truly delicious success!

    Reply
    • Blair says

      July 2, 2018 at 10:04 am

      Wonderful! Thanks for the positive feedback! 🙂

      Reply
  21. David says

    December 7, 2018 at 8:35 am

    Nice, simple casserole-esque recipe. The cheese of an actual omelette is better though. This doesn’t have cheese oozing out like a real omelette, and for a cheese lover (aren’t we all?), that aspect leaves a little to be desired. Still appreciate you sharing this recipe!

    Reply
  22. Nicole B says

    December 23, 2018 at 10:22 am

    Can I prepare this the night before and then bake it in the morning?

    Reply
    • Blair says

      December 23, 2018 at 6:44 pm

      Hi, Nicole! Yes, you can — but I have two suggestions. Either (1) bake the entire casserole in advance and then just reheat it in the morning (that’s what I’ve done in the past); or (2) prep the ingredients the night before (dice the ham, measure everything out), but wait until the morning to whisk it all together and pour it in the dish. I just worry that if it sits all night in the fridge the eggs might settle in a weird way. I would want to be able to give it a good stir right before baking. Enjoy!

      Reply
  23. Jenny says

    December 24, 2018 at 9:54 am

    Hi, can you prep this the night before?

    Reply
    • Nicole B says

      December 24, 2018 at 10:13 am

      These were Blair’s suggestions, Either (1) bake the entire casserole in advance and then just reheat it in the morning (that’s what I’ve done in the past); or (2) prep the ingredients the night before (dice the ham, measure everything out), but wait until the morning to whisk it all together and pour it in the dish. I just worry that if it sits all night in the fridge the eggs might settle in a weird way. I would want to be able to give it a good stir right before baking. Enjoy!

      Reply
      • Blair says

        December 24, 2018 at 6:27 pm

        Exactly! Thanks, Nicole! 🙂

        Reply
  24. Steve Russell says

    December 25, 2018 at 9:42 am

    Found your recipe this morning, and it looked like a really good way to use some of the ham I received from my employer. Followed the recipe to a T, and included tomatoes, spinach, bell pepper, and also red pepper flakes for a kick! Turned out extremely well, and was devoured by the family. Couldn’t ask for a more straightforward recipe, with excellent results. Thanks

    Reply
    • Blair says

      December 25, 2018 at 6:31 pm

      Awesome! Thanks, Steve!

      Reply

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I'm Blair! I believe in the power of a simple homemade meal to bring a family together. That's why I share easy, quick-prep recipes that eliminate mealtime stress!

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