Love the taste and the health benefits of eggs, but don’t love standing over the stove to flip, stir, or babysit them as they cook? Introducing the Baked Western Omelet, which is an easy, hands-off and nutritious way to feed a group for breakfast, brunch, lunch or dinner! Loaded with veggies and high in protein, this is a dish that will keep you lean, strong, and 100% satisfied!
I am always on the hunt for fast and simple ways to prepare eggs, since our mornings are usually too hectic for me to stand in the kitchen making one omelet after another until our entire family is fed. Instead, I rely on casseroles and other make-ahead options that are easy to throw together and then can be popped in the oven when we’re ready to eat.
Baked egg dishes are always popular for holiday brunches, but I also love to enjoy them as a light dinner year-round…especially in the summer when you don’t want to go to bed with a heavy bowl of pasta weighing down your tummy!
This supper can be lightened up even more by omitting some of the egg yolks and adding additional egg whites in their place. Nobody will know the difference (trust me!).
This casserole reheats really well in case you have any leftovers. A big slice of the eggs is delicious with some fruit or toast on the side, but we also love to tuck a square inside a biscuit, bagel, or wrap to make a delicious breakfast sandwich at any time of day. Bonus points if you top it with a slice of cheese and heat it up until it’s all warm and gooey!
The classic Western (or “Denver”) omelet usually includes bell peppers, onion, ham, and cheese, so that’s exactly what I did here. However, you can feel free to play around with the ingredients and pick all of your favorites – bacon or sausage, Swiss or American cheese, and any fresh veggies that you might have on hand. Whatever you decide, you can just stir it all together, pour it in the dish, and let your oven do the work. Sip that cup of coffee and move on to more pressing business…a short while later there will be enough “omelets” ready to serve a crowd!
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Baked Western Omelet
- 8 eggs or use 4 eggs and 6 egg whites
- 1 cup milk
- ½ teaspoon seasoned salt
- 8 ounces 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
- Fresh chives for garnish (optional)
- Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.
- Pour egg mixture into a greased 8-inch-square baking dish.
- Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
- Cut into squares and garnish with chives, if desired.
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Looking for other great ways to feed eggs to a group? Try these: