This baked Western omelet is a simple egg casserole that includes ham, sweet bell peppers, onions, and cheese — with just 15 minutes of prep!
Table of Contents
Looking for even more breakfast inspiration? Try this tater tot breakfast casserole, Sallie’s overnight breakfast casserole, a brioche French toast casserole, this easy French toast casserole, and this ham and broccoli quiche, too!
How to Make a Baked Western Omelet | 1-Minute Video
I have been making your recipe every so often since 2015. Have some house guests who are still asleep and intend having them wake up to this deliciousness… Always a winner!
– Megan
A Few Notes Before You Get Started
- Here you get all of the classic flavors and ingredients of a Western omelette (namely, the eggs, bell peppers, onions, and ham); however, 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.
- Dice the onion and bell peppers into very fine pieces so that they soften in the oven. Alternatively, if you prefer softer vegetables in your omelet, sauté the onion and bell peppers in a skillet before adding them to the egg mixture.
- 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!
- 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!
Serving Suggestions
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.
Pair the baked Western omelet with sides such as fruit salad, a mixed greens salad dressed in pepper jelly vinaigrette, sour cream blueberry muffins, banana nut bread, zucchini bread muffins, Amish friendship bread, cranberry bread, lemon poppy seed loaf, healthy banana pancakes, baked apple cider donuts, a French farmhouse breakfast cake, Southern fried apples, 3-ingredient biscuits, blueberry bread, this easy cinnamon coffee cake with cake mix, or this cinnamon roll casserole.
Preparation and Storage Tips
- How to Store: Unlike a quiche, there’s no crust to get soggy, so a leftover oven omelet keeps very well in the fridge. Store the Western omelette squares 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.
Love this recipe. I double the ingredients for my family and use ham, green onion, a little bit of mushrooms and cheddar cheese. It tastes fantastic! Thank you for the great recipe!!!!
– Lena
More Egg Casserole Recipes to Try
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Crustless Quiche with Spinach
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Watch How to Make It
Baked Western Omelet
Equipment
Ingredients
- 8 large eggs (or use 4 eggs and 6 egg whites)
- 1 cup whole milk or 2% milk (or sub with half-and-half or heavy cream)
- ½ teaspoon seasoned salt (such as Lawry's brand)
- 6 ounces (about ¾ cup) diced cooked ham
- ½ cup shredded cheddar cheese
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped red bell pepper
- Optional garnish: chopped fresh parsley or chives; diced avocado; sliced green onion; salsa
Instructions
- Preheat oven to 350°F. Grease an 8-inch-square baking dish with nonstick cooking spray. Whisk together eggs, milk, and seasoned salt in a large bowl.
- Stir in ham, cheese, onion, and bell peppers.
- Pour egg mixture into the prepared baking dish.
- Bake at 350°F for 45 minutes – 1 hour, or until eggs are cooked and the omelet is set. Cut into squares and garnish with herbs, sliced green onion, salsa, or diced avocado, if desired.
Notes
- Dice the onion and bell peppers into very fine pieces so that they soften in the oven. Alternatively, if you prefer softer vegetables in your omelet, sauté the onion and bell peppers in a skillet before adding them to the egg mixture.
- 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.
- 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.
Nutrition
Baked Omelette Recipe Variations
- To serve a larger group, double all of the ingredients and bake the omelet in a 9 x 13-inch baking pan. You will likely need to increase the baking time by 5-10 minutes to account for the larger casserole.
- Add more vegetables: stir in just about any sauteed vegetables that you like. Good options include 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 omelet. Instead of the sharp cheddar, try Swiss cheese, 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.
This post was originally published in June, 2015. It was updated in August, 2024.
Hi Blair, This Baked Western Omelet Recipe is one of my favorite breakfast recipes! I sometimes have the leftovers for lunch or dinner the next day! This is so easy to make and comes together quickly!
Thank you, Annette! Yes, it’s such a versatile dish and perfect at any time of day! Thank you for taking the time to leave me a note!
I make this pretty much once a week with either left over ham or crumbled bacon then throw in whatever else I have handy (it’s a tasty way to clean out the fridge). One item I always add is a couple tablespoons sour cream which really amps up the flavor. Occasionally I’ll start with a shredded hash brown crust that I brown before adding the egg mixture and other ingredients.
Great tips, Kathy! Thank you!
Fabulous this is always my got recipe when need a little something to eat.
That’s great, Michele. Thank you!
This was really really good. I made with heavy cream instead of milk which made it very creamy and I like to use Swiss cheese — love that flavor.
Sounds perfect. Thank you, Ret!
This was incredibly easy and delicious. Thanks Blair. I don’t like regular milk so I used what I had in the fridge, Silk Unsweetened Almond & Cashew Milk. Its not watery like some nut milks are, and the Baked Western Omelette came out perfect. The next time I make it I’m going to lay parchment in the bottom of my 8×8 pan though. It’s new and supposed to be non-stick, and I greased it, but it’s not non-stick what-so-ever, lol. Happy New Year.
Thank you, Arlene! Glad to know that it worked well with the dairy-free milk alternative. 🙂
First time trying, it was very good!!
We’re so happy you enjoyed it, Kimberly!
Could you send me the adjusted ingredients if I were to make this in a 13×9 baking dish as I have quite a few people coming for breakfast.
Thank you, love the recipes.
Hi Kim,
You should be able to simply double the ingredients. Just be sure to keep an eye on the dish in the oven, and adjust the baking time as needed! We hope this helps.
Absolutely delicious and easy to make
Thank you, Myriam!
Made this recipe for the first time for the church coffee hour. I doubled the recipe, and it came out perfect. Everyone loved it. I will be making it again and I will be adding it to the casserole recipe list for the big church events.
I’m so glad to hear that, Patricia. Thank you!
Have had this recipe since 2016 but somehow haven’t gotten around to making until today! This is a delicious recipe, so easy and quick to get into the oven. We had leftover ham my husband smoked and it was perfect in this. Really love the texture. One extra bonus is it only dirties a knife, bowl and whisk and those are easily cleaned up while the dish is cooking. Love minimal mess! I cooked this in my countertop convection oven which cooks much faster than most big ovens so it was perfectly done in 30 minutes. Nice balance with the proportions, too, so one ingredient doesn’t dominate. This will hit our table regularly! Perfect! Thanks Blair!
Wonderful! Thanks, Norma. I’m so glad that it was a hit. I agree — you can’t beat the ease! 🙂
Wonderful recipe. I love a western omelette and was thrilled to find your casserole version. I might suggest gently sauteeing the vegetables until soft and then cooling them before adding. Then they won’t release excess moisture in the dish.
Thank you for the feedback, Bob! We’re so glad you enjoyed the recipe.
How long should they bake if you use a muffin tin instead of an 8×8? I’m terrible at baking!
Hi, Grace! I haven’t actually tested it to know for sure, but I would suggest trying 20-25 minutes at 350 degrees F. Let me know if you give it a shot!
I so much enjoy receiving these e-mail recipes! Each is a real Blessing! Thank You!
We’re so happy to hear this, Suzanne!
Can you prep this recipe the night before and place it in the fridge until morning?
Hi Linda,
Yes, that should be fine! Or, you can bake it completely, and reheat it when you’re ready to serve. We hope you enjoy!
A favorite, for sure! We often substitute sausage crumbles for the ham.
Thank you, Nancy!