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This baked ham and cheese omelet is a simple egg casserole that’s perfect for breakfast, brunch, lunch, or dinner. With just 10 minutes of prep, the ham and cheese egg bake is an easy way to use up leftover ham, or you can substitute with sausage or bacon instead. It’s flavorful, nutritious, and delicious alongside a loaf of crusty bread, blueberry muffins, and a fresh fruit salad.

Overhead shot of hands serving a ham and cheese omelette from a white baking dish.
Table of Contents
  1. Why You’ll Love this Ham and Cheese Egg Bake
  2. Ingredients for this Ham Egg Cheese Casserole
  3. How to Bake an Omelet
  4. What to Serve with a Ham and Cheese Omelet
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Ham and Cheese Egg Bake Recipe
  8. Baked Ham and Cheese Omelet Recipe

If you’re looking for even more egg bake recipes, try this maple sausage and apple breakfast bake, a tater tot breakfast casserole, and a baked western omelet, too!

Why You’ll Love this Ham and Cheese Egg Bake

A traditional omelette or omelet is a dish made from beaten eggs, which are fried with butter or oil in a frying pan (without stirring the eggs as they cook). The omelet is typically folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, or a combination of these.

With this recipe, however, you get all of the classic flavors and ingredients of a ham and cheese omelette, but 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 healthier (thanks to less oil and butter, no bread, and plenty of protein). The egg bake is also very versatile, as you can add just about any veggies, meat, and cheeses that you have on hand. It works well for holidays, brunches, and even weeknight dinners!

Whisking eggs with milk in a glass bowl.

Ingredients for this Ham Egg Cheese Casserole

This is just a quick overview of the ingredients that you’ll need for a ham and cheese egg bake. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Eggs: you can’t beat farm-fresh eggs! If you prefer to use fewer eggs and substitute with extra egg whites, see my note in the recipe below.
  • Milk: use whole milk, 2% milk, or even half-and-half or heavy cream. You need some fat in the liquid to make an egg custard with the best texture and flavor.
  • Seasoned salt: such as Lawry’s brand, for seasoning the egg casserole.
  • Ham: use leftover ham from a previous meal, or purchase a ham steak, diced ham, or even deli ham at the grocery store.
  • Cheese: we love the classic combination of ham with sharp cheddar cheese, but you can substitute with just about any good melting cheese. Other nice options include Swiss, Pepper Jack, Monterey Jack, Colby Jack, Gouda, and mozzarella cheese.
  • Onion: for a touch of sweet and savory flavor.
Adding ham to a glass mixing bowl full of eggs.

How to Bake an Omelet

The puffy, cheesy, golden brown breakfast casserole could not be easier to prepare! You’ll find detailed directions in the recipe card below, but here’s the quick version:

  1. Whisk eggs, milk, and seasoned salt.
  2. Sprinkle ham, cheese, and onion into the uncooked egg mixture; stir to combine.
  3. Pour the egg mixture into a greased 8-inch square dish.
  4. Bake the omelet in a 350°F oven for 40-45 minutes.
  5. Slice into squares, transfer to a serving plate, and garnish with fresh herbs.
Overhead image of a baked ham and cheese omelette in a white dish.

What to Serve with a Ham and Cheese Omelet

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. Here are some easy sides that go well with the ham and cheese egg bake:

Side shot of a square of baked ham and cheese omelette on a plate with fresh herbs on top.

Preparation and Storage Tips

  • Storage: Unlike a quiche, there’s no crust to get soggy, so a leftover baked omelet keeps very well in the fridge. Store the ham and cheese egg bake 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 casserole 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.

Recipe Variations

  • 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.
  • Add vegetables: stir in just about any sauteed vegetables that you like. Good options include sweet bell peppers, 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. Sliced green onions are also a nice addition.
  • Almost any good melting cheese will work in this omelette. Instead of the sharp cheddar, try Swiss, Colby, Colby Jack, Monterey Jack, Pepper Jack, or Gouda.
  • Whisk some Dijon mustard or dry mustard into the egg mixture for a little bit of a zesty bite. Garlic powder, onion powder, cayenne, and/or ground black pepper are also great options, too.
  • Instead of the diced ham, use an equal amount of cooked bacon or cooked, crumbled sausage.
Square image of a breakfast table complete with ham and cheese omelet, orange juice, and blueberry muffins.

Tips for the Best Ham and Cheese Egg Bake Recipe

  • 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!
  • Dice the onion into very fine pieces so that it softens in the oven. Larger chunks of onion may still be crisp at the end of baking, and nobody wants to bite into a crunchy onion!
  • 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!
Side shot of a slice of baked ham and cheese omelette on a white plate with orange juice and muffins in the background.

More Egg Casserole Recipes to Try

Square overhead shot of a baked ham and cheese omelet.

Baked Ham and Cheese Omelet

4.87 from 22 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 4 – 6 servings
Calories 271 kcal
This baked ham and cheese omelet is a simple egg casserole that's perfect for breakfast, brunch, lunch, or dinner — with just 10 minutes of prep!

Ingredients
  

  • 8 large eggs (or use 4 whole eggs and 6 egg whites)
  • 1 cup whole or 2% milk
  • ½ teaspoon seasoned salt (such as Lawry's brand)
  • 8 ounces diced cooked ham (or substitute with cooked bacon or sausage)
  • 1 cup grated cheddar cheese
  • 3 tablespoons very finely diced sweet onion
  • Optional garnish: chopped fresh chives or parsley

Instructions

  • Beat eggs, milk, and seasoned salt together in a large bowl.
    Whisking eggs with milk in a glass bowl.
  • Stir in ham, cheese, and onion.
    Adding ham to a glass mixing bowl full of eggs.
  • Pour egg mixture into a greased 8-inch-square baking dish.
    White baking dish with egg mixture before baking.
  • Bake at 350°F for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean. Cut into squares and garnish with fresh herbs, if desired.
    Side shot of a square of baked ham and cheese omelette on a plate with fresh herbs on top.

Notes

  • 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.
  • Add vegetables: stir in just about any sauteed vegetables that you like. Good options include sweet bell peppers, 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 omelette. Instead of the sharp cheddar, try Swiss, 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.
  • 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!
  • Dice the onion into very fine pieces so that they soften in the oven. Larger chunks of onion may still be crisp at the end of baking, and nobody wants to bite into crunchy onion in an omelet!
  • 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 flavor and texture!
  • Don’t skip the Lawry’s seasoned salt. This single ingredient is an easy way to add tons of flavor to the dish, since it includes a blend of seasonings like paprika, onion, and garlic. The omelet just doesn’t taste quite as good without it!

Nutrition

Serving: 1/6 of the recipeCalories: 271kcalCarbohydrates: 3gProtein: 22gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 265mgSodium: 861mgPotassium: 263mgSugar: 2gVitamin A: 546IUVitamin C: 1mgCalcium: 219mgIron: 1mg
Keyword: baked omelet, ham and cheese omelet, ham and cheese omelette, omelet made in an oven
Course: Breakfast, Brunch
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in July, 2014. The photos were updated in February, 2022.

 

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 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.
    https://www.claytonfamilykitchen.com/?p=435

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

    1. 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! 🙂

        1. Yes, I make this, cut it into individual portions and freeze. Very easy breakfast to make ahead!

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

      1. 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.

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

    1. 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!

  3. 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.

  4. 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!

    1. 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!

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

        1. 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!

          1. 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! 🙂

      1. 5 stars
        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!

        1. 5 stars
          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!

          1. 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!

  6. 4 stars
    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 🙂

    1. 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! 🙂

  7. 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!

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

  8. 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!

  9. 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.

    1. 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!

  10. 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!!

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

    1. 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!

  12. 5 stars
    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!

  13. 5 stars
    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!

  14. 4 stars
    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!

    1. 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!

    1. 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!

  15. 5 stars
    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

  16. I made this and added the bell peppers and fresh tomatoes and this was absolutely delicious! Will definitely make again. Such an easy recipe!

  17. 5 stars
    I made this and added the bell peppers and fr3sh fresh tomatoes and this was simply delicious! Such an easy recipe. Will definitely make again and again!

    1. Hi, Denise! Yes! I’ve made this in advance many times. My suggestion is to bake the whole recipe as instructed, and then just reheat it in the morning (in a 325 degree F oven until warmed through). If you want it to be freshly-baked in the morning, you can also just prep all of the ingredients the night before and then mix them together and pour them in the pan at the last minute. For instance, beat the eggs, milk and seasoned salt in one bowl. Cover it and refrigerate it. Then dice the ham, shred the cheese, and chop the onion. Keep those ingredients separate in the refrigerator. When you’re ready to bake it in the morning, add the ham and other ingredients to the egg mixture, give it all a good whisk, and pour it into your dish to bake as instructed. Hope that helps, and enjoy!

  18. 5 stars
    I had several lbs of Easter ham left & found this delicious recipe while looking for a breakfast casserole… this sure fit my needs & looked yummy. TY so much Blair. PS. added baby spinach. 🙂

    1. Hi, Maureen! I’ve made similar recipes with fresh vegetables like bell pepper and onion, which works really well. If you want to use broccoli, I would suggest steaming it first so that it’s pretty tender before you add it to the dish. Otherwise it probably won’t cook through before the eggs are done. 🙂

  19. Made this over the weekend and was delicious plus super easy. It was a bit watery so I’m thinking it might be the ham I used. Next time will sauté the ham cubes to remove some moisture. Will definitely make again. Great leftovers too!

    1. Ours turned out kind of watery as well. Not sure if it’s from the ham or onions? I might try sauteeing them both before baking next time. It was still delicious and super easy! Yummy!

  20. 5 stars
    Everyone in my family loved this. I’m really impressed with how tasty this turned out for such a simple recipe with not many ingredients. Super easy to make, and will definitely be a keeper at our house! I’m always on the lookout for simple things to make for a family with 3 picky kiddos 🙂

  21. 5 stars
    Absolutely amazing! All 5 kiddos and hubby loved it. added some extra shredded cheese on top after baking. Served it with warm tortillas and salsa too as some like breakfast burritos so this was perfect. Thank you for the delicious but simple recipe. Keeper for sure. Blessings to you and yours!

  22. Just made this for Father’s Day it is my favorite eggs for brunch so easy to make and everyone loves it! Thanks for the receipe!

  23. 5 stars
    This was easy and good! I had some half and half I needed to use, so used that instead of milk. I also had some frozen kale I needed to use and threw that in. It was a real treat!

  24. I’m looking forward to trying this and I love that you gave the substitution with egg whites. Due to cholesterol I have to watch my yolks. As soon as I buy some ham I will be making this.

  25. Recipes looks so easy. Can’t wait to try it.
    Can I use a cup of heavy cream instead of milk?
    Milk has a lot more carbs. Thanks.

    1. Hi, Sandy! Absolutely! Just double all of the ingredients and bake the omelet in a 9 x 13-inch dish. You may need to increase the overall baking time by a few minutes, but otherwise the instructions remain the same. Enjoy!

  26. 5 stars
    Such a great low carb option! Love being able to have eggs in the morning without any fuss! I cut a ham steak in tiny pieces and saute with onion first. Really tasty!

  27. 5 stars
    I made this for the first time tonight. It was incredibly delicious and so fluffy. I followed the recipe as written, just adding a little chopped bell pepper with the onion. My oven cooks fast so it was completely set at 40 minutes and cut so easily upon serving. Thanks for sharing this new favorite egg recipe, Blair! I will definitely be making it again very soon!

  28. 5 stars
    Great recipe! Easy and very tasty. The texture is almost like the old fashioned souffles–very light. I had some Kirkland bacon bits left to use up so sprinkled those on top which was very nice. Makes a great low carb meal for those of us watching carbs. I like that once it’s in the oven it gives me a pocket of time to clean up and prep the rest of the meal.

  29. 5 stars
    Hi Blair,

    I tried your Baked Ham and Cheese Omelet today. And per your suggestion, I added a few handfuls of fresh spinach & about 1/2 of a red pepper. I didn’t have any ham either, so I opted for your sausage substitution suggestion also. Was this ever yummy! Definitely a winner! And I can see where it can be extremely versatile.

    Thank you for sharing your talents – the recipes, the photos, and your busy family life happenings!

    1. Hi Kris,
      Thank you so much for your kind words. We’re so glad you enjoy this recipe and greatly appreciate your support!

  30. 5 stars
    This is a very good breakfast omelet. I have made it twice in the last month.
    Once for out of town guests. The other for family. Everyone really like it.
    Came out perfect each time. This recipe is a keeper.

    1. Thank you for your feedback, Sarah! What could we do to get your rating at a 10? If you had any trouble with the cooking process, we’re always happy to help!

  31. 5 stars
    Great for a small group to have some pre meal snacks and a good conversation before the dinners omelette.
    Was great with steak as well.

  32. I make this all the time when my son visits. We both love it. I dice about 1 tbsp of green pepper and 1 tbsp of onion and today I diced some tomatoes and threw in there.