The Seasoned Mom

Bringing Families Together, One Easy Meal at a Time

Baked Ham and Cheese Omelet

by Blair

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

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!

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 – This 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.

4.84 from 6 votes
Print

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.

Reader Interactions

Comments

    • 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

  4. 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

  6. 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

        • 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

      • 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

        • 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

          • 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. 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

    • 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. 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

  15. 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

    • 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. 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

  19. 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

  20. 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

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