Baked Ham and Cheese Omelet

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 omelette 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.

Ham and Cheese Omelette

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 a simple way to serve a family without slaving over a hot stove.

Ingredients

This is just a quick overview of the ingredients that you'll need for a baked ham and cheese omelet. 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, and Gouda.
• Onion: for a touch of sweet and savory flavor.

How to Make an Omelette with Cheese and Ham

The puffy, cheesy, golden brown breakfast casserole could not be easier to prepare!

1. Whisk eggs, milk, and seasoned salt in a large bowl.
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, or until the eggs are set and a knife inserted in the center comes out clean.
5. Slice into squares, transfer to a serving plate, and garnish with fresh herbs.

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 omelet:

• Fruit Salad
• House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, or a Wedge Salad
• Blueberry Streusel Muffins, Morning Glory Muffins, Orange Muffins, Lemon Poppy Seed Muffins, Apple Muffins with Cinnamon Sugar, Old-Fashioned Cranberry Muffins, Apple Cider Donut Muffins, Farmhouse Blackberry Muffins, One-Bowl Zucchini Muffins, or Aunt Bee's 3-Ingredient Sour Cream Muffins
• No-Knead English Muffin Bread, Baguette, No-Knead Dutch Oven Bread, Cheddar Chive Beer Bread
• Southern Buttermilk Biscuits, Flaky Buttermilk Biscuits, 3-Ingredient Biscuits, Sweet Potato Biscuits, Cheese Biscuits or Drop Biscuits
• Blueberry Scones or Cranberry Orange Scones
• Sour Cream Coffee Cake, French Farmhouse Breakfast Cake, or Easy Cinnamon Coffee Cake with Cake Mix
• Farmhouse Cinnamon Rolls
• Hash Brown Casserole, Party Potatoes, Au Gratin Potatoes, 3-Ingredient Cheesy Potato Casserole
• Amish Baked Oatmeal with Apples and Cinnamon
• Banana Nut Bread, Lemon Blueberry Bread, Strawberry Bread, Amish Friendship Bread, Cranberry Bread, Cinnamon Swirl Bread, or Persimmon Bread
• Pancakes, Baked Pancakes with Pancake Mix, or Waffles
• Southern Fried Apples or Baked Apple Slices

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 omelet 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.

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.
• 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.

Tips for the Best Ham and Cheese Omelet 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!

More Egg Casserole Recipes to Try

• Baked Western Omelet
• Sausage Breakfast Casserole
• Croissant Breakfast Casserole with Berries
• Tater Tot Breakfast Casserole
• Crustless Quiche with Spinach
• Overnight Breakfast Casserole

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4.82 from 16 votes

Baked Ham and Cheese Omelet

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!

Course Breakfast, Brunch

Cuisine American

Keyword baked omelet, ham and cheese omelet, ham and cheese omelette, omelet made in an oven

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 - 6 servings

Calories 271kcal

Author Blair Lonergan

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.
• Stir in ham, cheese, and onion.
• Pour egg mixture into a greased 8-inch-square baking dish.
• 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.

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 recipe | Calories: 271kcal | Carbohydrates: 3g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 861mg | Potassium: 263mg | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

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