This baked ham and cheese omelet is healthy, 5 minute, prep-ahead recipe for breakfast, brunch or snack that our family loves!
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.
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!
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!
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!
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…
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.
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!
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
- 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 degrees for 40-45 minutes, or until eggs are cooked and omelet is set.
- Cut into squares and garnish with chives, if desired.
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
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! 🙂
Any reason why you can’t make it in muffin tins?
No, I don’t think so! That should work well — you may just have to adjust the cooking time slightly. 🙂
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.
Perfect! Great idea to make it into egg muffins! 🙂
This looks yummy! I make something similar but I put my egg mixture into puff pastry cups. It’s delish! Happy Merry Monday!
Hi, Lizzi! Thanks so much for stopping by. It’s definitely relish! 🙂
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!
Thanks, Janyne! Totally agree — kids LOVE anything in individual servings!
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.
Looks great. I want to try it!
Hi, Sherry! Thanks for stopping by! It is SO good…I hope you get a chance to make it!
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!
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!
I love this idea -makes making omelets for a crowd so much easier! Like the idea of a sandwich later also.
Exactly, Vickie! It’s SO much easier! Thanks for stopping by. 🙂
This sounds wonderful!
Hi, Jill! Thanks so much for stopping by. It is wonderful. 🙂
Wondering how many eggs would be good to use if I wanted to make a 9×13 pan??
Hi, Karen! That’s no problem at all! Just double the recipe exactly for a 9×13 pan! 🙂
How long do you bake a 9 x 13 pan?
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!
If you use a 9×13 how many more eggs do you use?
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! 🙂
Do you think I could make it the night before and just pop it in the oven in the am?
Hi, Jill! Yes, I think that you probably could! Give it a try and let me know if it works. 🙂
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!
Thanks so much for the feedback, Jaime! I’m glad that you have enjoyed it!! 🙂
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!
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!
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 🙂
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! 🙂
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!
Hi, Darrell! That’s wonderful! I hope that you and your wife enjoy the recipes. You are a great husband — what a lucky lady! 🙂
It was absolutely delish!
Awesome! Thanks, Gwen!
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!
Thanks, Gayle! It’s the easiest way to make an omelet (and the sandwich is even better)!
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.
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!
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!!
YUM, Becky! I hope that you loved it! It’s definitely one of my go-to favorites!
i make this alot for the kids, i thaw tater tots out and crush them and add into mixture before baking comes out yummy .
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!
This was so easy and I really liked it. Just modified it to a 9×13
Awesome! Thanks, Mindy!
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!
Awesome! Your twist sounds delicious, Crystal!
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!
Wonderful! Thanks for the positive feedback! 🙂
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!
Can I prepare this the night before and then bake it in the morning?
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!
Hi, can you prep this the night before?
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!
Exactly! Thanks, Nicole! 🙂
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
Awesome! Thanks, Steve!
I made this and added the bell peppers and fresh tomatoes and this was absolutely delicious! Will definitely make again. Such an easy recipe!
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!
Awesome! Thanks, Sharon!
I know this is a simple and fast recipe but any tips on making it the day before?
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!
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. 🙂
The spinach sounds perfect! Enjoy, Frances!