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This baked Western omelet is a simple egg casserole that’s perfect for breakfast, brunch, lunch, or dinner. With just 15 minutes of prep, a Western omelette (or “Denver omelet”) is an easy way to enjoy the flavorful combination of leftover ham, sweet bell peppers, onions, and cheese. Serve it alongside a loaf of crusty breadblueberry muffins, and a fresh fruit salad.

Overhead shot of hands serving a Western omelette from a white baking dish.

How to Make a Western Omelet | 1-Minute Video

Western Omelet vs. Denver Omelet

An omelet (or omelette) is a dish made from beaten eggs that are fried in a pan with butter or oil (but not stirred, like scrambled eggs). The omelet is usually folded around a variety of fillings, such as the Western Omelet, which typically includes diced ham, onions, and bell peppers. A Western Omelet is also known as a Western Omelette, Denver Omelet, or Southwest Omelet (source).

With this recipe, however, you get all of the classic flavors and ingredients of a Western 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.

Whisking eggs with milk in a glass bowl.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a baked western omelette. 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, green bell pepper, and red bell pepper: the classic vegetables in a Western omelet.
Adding ham to a glass mixing bowl full of eggs.

How to Make a Western Omelet

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, onion, and bell peppers into the uncooked egg mixture; fold and 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 45 minutes – 1 hour, 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.
Overhead shot of a Denver omelet in a white baking dish.

What to Serve with a Western Omelette

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 Denver omelet:

Side shot of a slice of Western omelet on a breakfast table.

Storage for a Western Omelet Casserole

Unlike a quiche, there’s no crust to get soggy, so a leftover baked omelet keeps very well in the fridge. Store the Western omelette 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.

Western Omelette 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 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 omelette. 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.
Overhead shot of hands eating a slice of Denver omelet on a white plate

Tips for the Best Western Omelet Recipe

  • 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!
Slice of western omelette on a white plate with parsley garnish.

More Egg Casserole Recipes to Try

Overhead shot of hands serving a Western omelette from a white baking dish.

Baked Western Omelet

4.96 from 25 votes
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings 4 – 6 servings
Calories 307.8 kcal
Like a crustless quiche, this Baked Western Omelet (or Denver Omelet) is a healthy and easy way to serve eggs to a crowd. Perfect for breakfast, brunch, lunch or dinner!

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

Instructions

  • Whisk together eggs, milk, and seasoned salt 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°F for 45 minutes – 1 hour, or until eggs are cooked and the omelet is set.
  • Cut into squares and garnish with chives, if desired.

Video

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 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!

Nutrition

Serving: 1/4 of the omeletCalories: 307.8kcalCarbohydrates: 8.8gProtein: 27.3gFat: 18.1gSaturated Fat: 7.6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 6gCholesterol: 411.9mgSodium: 1064.4mgPotassium: 443.6mgFiber: 0.8gSugar: 5.9g
Keyword: baked omelet, denver omelet, western omelet, western omelette
Course: Breakfast, Lunch
Cuisine: American
Author: Blair Lonergan

This post was originally published in June, 2015. It was updated in April, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Sarah @ The Gold Lining Girl says:

    I love breakfast foods and I eat eggs twice/day, usually, but I never thought to bake them. I’ve never done it before! I need to make this so I can easily reheat it and I’m not constantly cooking eggs! Western omelets are a favorite of mine. This casserole is awesome!

    1. Blair says:

      If you love eggs, you will love this method! They reheat perfectly, too! 🙂

  2. Gayle @ Pumpkin 'N Spice says:

    This is such a great idea to make a baked omelet, Blair! I’ve actually never attempted to make my own omelet before because I know it would turn out awful. This is the perfect solution! Love the zesty flavors in here too!

    1. Donna says:

      Can you double this recipe?

      1. Blair says:

        Yes! You can definitely double it and bake the omelet in a 9 x 13-inch dish. You’ll probably have to add a few minutes to the cooking time, so just keep your eye on it and pull it out of the oven when the eggs are set in the middle. Enjoy!

    2. Lena says:

      5 stars
      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!!!!

      1. Blair says:

        That’s so good to hear, Lena! Yes, I love how versatile it is. Thanks for your note!

  3. Anna @ Sunny Side Ups says:

    Ooooo…Blair this looks so, so yummy!! I make breakfast-for-dinner all the time, and this would be absolutely perfect for it! Definitely, definitely making this SOON! 🙂 Pinned!

    1. Blair says:

      Thanks, Anna! You’ll love this for dinner. Plus, it reheats really well for leftovers all week long. So easy. 🙂

  4. Michele @ Alwayzbakin says:

    Yum! My family would love this recipe. Thanks for sharing!

    1. Blair says:

      Thanks, Michele! It’s definitely a family-friendly (and easy!) option. 🙂

  5. Sara says:

    Can these be frozen and re-heated in individual servings?

    1. Blair says:

      Hi, Sara! Yes, I think that would work well! I haven’t tried it with this particular recipe, but I have definitely frozen/thawed/reheated other similar baked omelets, quiches, and egg muffins without any trouble! Enjoy. 🙂

      1. Rachel says:

        Hi Blair! What temperature do you usually reheat the casserole at and for how long? Thanks!

        1. Blair says:

          Hi, Rachel! If I’m reheating one piece at a time as leftovers, I just put it in the toaster oven or on a paper towel on a plate in the microwave for a few seconds.

          If you want to reheat the entire dish in the oven, I would do it at 350 degrees. If you’re putting it in the oven cold, it will probably need at least 25 minutes to heat through. If it’s at room temp, it will heat up faster — probably about 15 minutes. 🙂

          1. Jomama says:

            What do you use to “grease” your baking dish?

          2. Blair says:

            just cooking spray like Pam or something similar. 🙂

      2. elaine says:

        5 stars
        these are great! i also have used CANNED SLICED Potatoes (drained) fried to go with it with all the vegs included!

        1. Blair says:

          Thanks, Elaine!

  6. 1Kay says:

    5 stars
    Can you please give me the nutrition facts on this recipe? I am a diabetic and have to count everything. Thanks so much. Have a wonderful day.

        1. Blair says:

          Hi, April! That’s not unusual, since the different recipe calculators often use different ingredients. For instance, the nutrition information will depend on which type of milk you use (whole? skim?), which brand/type of ham you use, and which type of cheese you use (full fat? 2%, etc.). The nutrition calculations are simply meant as a ballpark guideline, but if you need EXACT numbers, I suggest that you use your own ingredients and calculate with what you have in your kitchen. Hope that explains the discrepancy! 🙂

  7. 1Kay says:

    5 stars
    I need you to please reply on my e-mail address. Thanks!

  8. Akshaya says:

    How long would you bake if this is baked in ramekins??

    1. Blair says:

      Hi, Akshaya! I haven’t actually tested it in the smaller dishes, so I’m not positive. You definitely won’t need to cook it quite as long, so I’d try about 30-40 minutes and just keep an eye on it. Whenever it’s baked through (no more runny eggs) and golden brown, you’re good to go! Enjoy!

  9. Donna says:

    Hi!! Excellent recipe, and I can’t wait to try it! Could this dish be frozen before baking or should it be frozen after? I’m new to freezer meals and would love to use this recipe, but I’m unsure about how the eggs should be done, and if the milk can even be frozen. Thanks in advance if you can help!

    1. Blair says:

      Hi, Donna! Yep, I would freeze it AFTER cooking (you can even slice it into individual squares, wrap the squares tightly, and then just thaw one serving at a time as you need it). Enjoy!! I hope that you love it. 🙂

  10. Sherry says:

    This does look yummy!! Would like to try it. Your dish in the picture looks bigger than 8 inch. Suppose to use a 8 inch dish??? Orr bigger? Thanks, Sherry

    1. Blair says:

      Hi, Sherry! Believe it or not, that dish in the photos is really just an 8-inch square baking dish. 🙂 I know it looks bigger in the pictures! I would stick with either an 8-inch or a 9-inch pan for this recipe, because otherwise the omelet will be too thin. But, if you want a larger amount to serve a bigger group, you can easily double the recipe and bake it in a 9×13-inch dish. Hope that helps!

      1. Sydney says:

        I am wanting to add hash brown to this should I mix it in and keep it in the 9 inch pan or make the pan larger? Also I could cook the hash browns first in the bottom of the pan as to create a crust. Which sounds better?

        1. Blair says:

          Hey, Sydney! If you want to include hash browns, I would use this recipe as a guide: https://www.theseasonedmom.com/bacon-cheese-hash-brown-breakfast-casserole/

          You can use regular milk instead of the almond milk if you prefer! Also, to make it the Western Omelet flavors, just use those ingredients (peppers, onions, etc.). Let me know if you have any other questions!

  11. Layla says:

    This turned out to be a great little quiche. It was easy to make and very tasty! Thank you for sharing!

    1. Blair says:

      Awesome! I’m so happy that you enjoyed it, Layla!

  12. Fran Mills says:

    We plan to make this for our Fathers Day Brunch. We do our prep the day before because we serve 65 people. Have you ever made it the day before and baked it in the morning? I plan to experiment with baking and reheating and making it and holding it for 12 hours then baking it but would appreciate your input. I have made the dish twice and really like it! Thanks for a great recipe.

    1. Blair says:

      Hi, Fran! That’s wonderful — I’m so glad that you’re going to share it with so many guests!

      To be honest, I can’t honestly remember if I’ve prepped it that much in advance or not. I would imagine that it will work fine, but another easy option is to do all of the prep ahead of time, but keep the ingredients separate in the refrigerator. For instance, chop the veggies and keep them in small airtight containers (maybe even with a damp paper towel so that they don’t dry out), combine the egg mixture in a bowl and keep that covered in the fridge, etc. In the morning, you will only need to pour everything into the pan and bake. That way you can give the eggs a final whisk to make sure they’re nice and fluffy, and you know it’s prepared fresh. Just an idea! 🙂

      Let me know if you find another great way to prep it the day before — feedback is always helpful for myself and the other readers. Enjoy!!!

      1. Fran Mills says:

        Ok, I will let you know how the omelet turns out tomorrow morning…it is made and in the fridge on hold until then all combined. Cross your fingers!

        1. Fran Mills says:

          Good news! I kept the combined eggs, milk, ham, veg, cheese in the casserole dish in the fridge since yesterday. I baked it this morning for 45 + minutes because it was cold. It baked up beautifully and was nice and fluffy and tender, very good breakfast for us.

          1. Blair says:

            That’s great, Fran! Thanks so much for the update, and I’m thrilled that it worked well! 🙂

  13. arimed says:

    I made this recipe twice. Both times DELICIOUS!!!

    Second time I made this recipe I added fresh chopped spinach, tumeric, garlic and bag of fozen shredded hash browns. Also 2 extra eggs and 1/4 p now milk.
    Baking one increased by aboabut half an hour. Just make sure eggs are fully baked.

    I served to with pancakes and made a complete dinner or breakfast

    1. Blair says:

      Awesome! So glad that you enjoyed it! Thanks for sharing your changes — they sound great!

  14. Becca says:

    Can this be made the day before and baked the next day? Can I prep and put in the oven the following morning? Thanks!

    1. Blair says:

      Hey, Becca! You can prep the ingredients the day before (chop veggies/meat), and combine the eggs, milk and seasoning in advance. Then I would just keep it all in the refrigerator separately overnight. In the morning, whisk the egg mixture again really well, stir in the other ingredients, and pour into the dish. Hope that helps!

  15. Gayle S. says:

    Could you use turkey sausage or turkey instead of ham. Thanks

    1. Blair says:

      Absolutely! I’ve used various meats (based on whatever I have on hand) and either the turkey sausage, turkey, or even bacon works great! 🙂 Enjoy, Gayle!

  16. OneHappyGranny says:

    Good Morning! I have tried a lot of different breakfast casseroles over the years but just could never find the one I really liked until now! I love this casserole and whenever I need something for breakfast this is the recipe I go to. Thank you for sharing with us. 🙂

    1. Blair says:

      Wonderful! I’m so happy that you love it as much as we do! 🙂

  17. Linda says:

    The only way I will eat eggs is in an omlet. I will have to try this recipe out, I’ve never thought of baking eggs what a great idea. Thank you so much.

    1. Blair says:

      Hi, Linda! I hope that you enjoy it!

  18. Megan says:

    5 stars
    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!

    1. Blair says:

      Yay! That makes me so happy to hear, Megan! Thanks for letting me know! 🙂

  19. Nicola says:

    Hi Blair,

    I am trying the recipe tonight. I just wondered if you think this can be eaten cold for lunches?

    Regards 😉

    1. Blair says:

      Hey, Nicola! I’m so glad that you’ll give it a try!

      Yes, this is a lot like quiche — it can be enjoyed warm, at room temperature, or cold. I prefer it warm, but I’ve definitely been known to eat it cold (straight out of the refrigerator)! 🙂

  20. Gisella Thelen says:

    5 stars
    This looks really good. I’m going to try it. However, I don’t think an 8″ dish will yield 9 servings, as the servings would be extremely small. Six would be more like it.

  21. Laura says:

    5 stars
    I made this but with no veggies. My husband doesn’t like them. I put ham cheese and mushrooms. Was delicious. Hubby had 2 helpings. I got my veggies by having it with some salsa. Will make it many times.

    1. Blair says:

      Sounds like the perfect compromise, Laura! So glad that you both enjoyed it!

  22. Nicole says:

    5 stars
    Really good. I added hot sauce and topped with more cheese right before it was finished. I also used sausage instead of ham but I’m sure either are perfect!

    1. Blair says:

      Thanks so much, Nicole!

  23. Jenny says:

    This recipe looks delicious, but I’m looking for a vegetarian option. Would I need to do anything different if I omit the ham?
    Thanks!

    1. Blair says:

      Hey, Jenny! No, you don’t need to do anything different if you omit the ham. You can certainly replace it with something else, though — maybe some sauteed mushrooms?

  24. Amber says:

    Hi there. Do I cover this with foil while its cooking?
    Thank you
    Amber

    1. Blair says:

      Hi, Amber! No, you bake it without a cover. 🙂

  25. David says:

    Delicious and so easy to make. Wife gave me the thumbs up.

    1. Blair says:

      Awesome! Thanks, David!!

  26. Andrea says:

    Hi, there!

    This looks fantastic and I can’t wait to try it! Quick question about the baking dish though — does it have to be a square baking dish? Or can I do a round? Thank you in advance!

    1. Andrea says:

      Oh! One more question — can I use feta, instead of cheddar? Or is cheddar recommended b/c of how it melts?

      1. Blair says:

        The feta will work as well. 🙂 It might not melt as seamlessly into the dish because feta is crumbled in chunks, rather than grated finely like the cheddar, but those little pockets of feta throughout will still be delicious!

        1. Andrea says:

          Thank you! (For the answers to both questions!)

    2. Blair says:

      Hi, Andrea! A round pan is great, too!

  27. Irene says:

    Hi Blair, Do I need to cover this when I reheat in the oven?

    1. Blair says:

      Hi, Irene! Either way will work. I don’t usually cover it, but if you’re planning to keep it warm in the oven at a very low temperature for awhile until you’re ready to serve it, I would cover loosely with foil. Enjoy!

  28. Cathy says:

    Is this recipe gluten free?

    1. Blair says:

      Yes. Lawry’s Seasoned Salt is supposedly gluten free, and you’ll just need to make sure that your ham is gluten free. While the meat doesn’t contain gluten, I believe that some spices and glazes can include gluten.

  29. Tess says:

    5 stars
    I made this Friday for our dinner and I have to say it was delicious… and so easy to throw together. I served a fruit cup with it and sourdough muffins!! So good! 🙂 Thanks again for all your recipes and website. 🙂

    1. Blair says:

      I’m so happy to hear that, Tess! Thank you for letting me know!

  30. Kristen says:

    Hi! I am lactose intolerant, do you think almond milk or coconut milk would work well? Do you think the recipe would still work without the cheese?
    Thank you!

    1. Blair says:

      Hey, Kristen! Yes! You can definitely use non-dairy milk. The consistency of the eggs may not be as fluffy, since the fat in milk helps to create that decadent custard, but the dish will still be good. And similarly, you can definitely prepare the omelet without cheese — it just won’t taste quite the same. Let me know if you give it a shot. Enjoy!

  31. Lydiana says:

    5 stars
    I love this recipe; it is so delicious!!! I like to add rotel to it, and I use cooked chicken instead of ham. But I have made it several times, and it is always a big hit.

    1. Blair says:

      Great suggestions, Lydiana! Thank you!

  32. Joan says:

    Hello,
    I would like to double this recipe and bake in a 9 x. 13 dish.
    Question:
    Do I use 16 eggs?

    1. Blair says:

      Hi, Joan! Yes — you’ll want to double all of the ingredients for the 9 x 13 pan, so instead of using 8 eggs, use 16. Enjoy!

  33. Barbara OToole says:

    I made this wonderful recipe but used onion, celery, sliced green stuffed olives, diced pepperoni and seasoned with 1/4 tsp. celery salt and 1/4 tsp. garlic salt.

  34. Aprile S. says:

    5 stars
    First time making a crustless quiche… easy peasy, it turned out awesome! I used half and half for the milk in the recipe,
    the omlet was was very fluffy. Added about 1/4 tsp granulated garlic, 1/2 tsp ground pepper with the seasoned salt.
    My husband’s associates at their breakfast meeting devoured both 8×8 pans.
    Next time I am going to add some mushrooms and spinach. Thanks for the great recipe.

    1. Aprile S. says:

      Rotel tomatoes would be a great addition too to kick up the heat a little.

    2. Blair says:

      Awesome! I’m so glad that it was a hit, Aprile! Thanks for your note. 🙂

  35. Anastasiia says:

    I am hosting a 30 people brunch and I am thinking of increasing 3x the recipe. I have 2 questions. First, can I use one very deep 14×10 ceramic pan and second can I make it a week ahead of time (I have a loot of other dishes to make) bake it, freeze the whole pan, then reheat it on the day of the brunch at 325F (from room temp). Thank you in advance for your answer.

    1. Blair says:

      Hi, Anastasiia! Yes, you can freeze the dish in advance — that should work fine! The recipe feeds about 6 people, so you might need to multiply it by 5 to feed your crowd of 30 (unless you’re also offering a lot of other filling options, in which case you probably wouldn’t need quite as much). One recipe requires a 2-quart baking dish. If you multiply the recipe x3, you’ll need to just make sure that your 14 x 10 dish can accommodate about 6 quarts. Otherwise, I would multiply the recipe x4 and bake in two regular 9 x 13 pans. I hope that helps to answer your questions. Enjoy!

    2. Cindy S Coffman says:

      5 stars
      I made this but I changed it up a bit by lessening the milk to about a third cup and added a third cup of sour cream. I don’t really measure I go by gut instinct when making food for my family. It always comes out really good cause it’s made with my heart therefore it comes out really good.vI also used more cheese Monterey and cheddar last 5-10 minutes if baking added cheeses on top

      1. Blair Lonergan says:

        Sounds perfect, Cindy! Thank you!

  36. Sarah says:

    5 stars
    Delicious!! This one is a keeper!

    1. Blair says:

      Wonderful! Thanks, Sarah!

  37. Christine @ myblissfulmess says:

    5 stars
    This is a super easy breakfast casserole and it’s so yummy too! The only thing I added was some freshly ground black pepper to taste. It made for a very tasty breakfast for dinner that the kids also enjoyed. It’s healthy too!

    1. Blair says:

      Thank you so much, Christine! I agree — a healthy, easy, and family-friendly option. Thanks so much for taking the time to come back here and leave me a note. 🙂

  38. Tess says:

    5 stars
    I made this Omelet last night for our dinner and it was delicious! I’ve made it twice nice now and we’ve enjoyed it both times! It’s yummy! Easy to make and easy clean up too. So thanks again Blair. 🙂

    1. Blair Lonergan says:

      That’s awesome, Tess. Thank you!

  39. Darlene George says:

    5 stars
    My family decided this is a keeper and requested it be moved to our Christmas breakfast menu. We are blessed that now some of our children, spouses, grandchildren and a soon to be grandson live within driving distance for a day visit. I found this recipe Friday night and pinned it. I knew a couple of the children and their families were coming up on Sunday for brunch and decided perfect time to try it but knew I would have to double the recipe. Technically it should have fed the six adults but I knew with our men it wouldn’t work.

    I made a few changes. I added 2 yellow, red and orange peppers, 4 green peppers, added 7 diced Roma tomatoes and a large package of sliced mushrooms. Kept the other ingredients, just doubled the amount. After I put everything except eggs in my baking dish I added 2cups of shredded Mexican cheeses. I then poured on my 16 egg batter that set with everything in bowl the eggs set right above the Mexican cheeses. I baked for 45 minutes and pulled it out and it still was a little liquid in the middle. I added a bag (2 cups) of cheddar cheese and three diced Roma tomatoes on top and cooked 15 more minutes. Came out perfect, passed the toothpick test and lightly brown start to cheddar cheese. (In the old days when the children were home it would have been full of jalapenos but spouses of children don’t care for the heat) I served with mild and medium Salsa. Everyone started talking after the first bites, keeper!!!! Thank you so much for your recipe that got me thinking and made a our family recipe. A big hit!!

    1. Blair Lonergan says:

      Your version sounds great, Darlene. Thank you for sharing! Merry Christmas to your family! 🙂

  40. Linda Fisk says:

    5 stars
    Just wondering if I could use cooked bacon instead of ham? I made a similar recipe years ago using ham which made the dish extremely salty.

    1. Blair Lonergan says:

      Yes, that will definitely work, Linda. 🙂

  41. Annette says:

    5 stars
    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!

    1. Blair Lonergan says:

      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!

  42. Kathy Gueutal says:

    5 stars
    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.

    1. Blair Lonergan says:

      Great tips, Kathy! Thank you!

  43. michele walsh says:

    5 stars
    Fabulous this is always my got recipe when need a little something to eat.

    1. Blair Lonergan says:

      That’s great, Michele. Thank you!

  44. Ret Yeager says:

    5 stars
    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.

    1. Blair Lonergan says:

      Sounds perfect. Thank you, Ret!

  45. Arlene B says:

    5 stars
    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.

    1. Blair Lonergan says:

      Thank you, Arlene! Glad to know that it worked well with the dairy-free milk alternative. 🙂

  46. Kimberly Hartley says:

    First time trying, it was very good!!

    1. The Seasoned Mom says:

      We’re so happy you enjoyed it, Kimberly!

  47. KimB says:

    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.

    1. The Seasoned Mom says:

      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.

  48. Myriam Brunette says:

    Absolutely delicious and easy to make

    1. Blair Lonergan says:

      Thank you, Myriam!

  49. Patricia Ball says:

    5 stars
    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.

    1. Blair Lonergan says:

      I’m so glad to hear that, Patricia. Thank you!

  50. Norma says:

    5 stars
    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!

    1. Blair Lonergan says:

      Wonderful! Thanks, Norma. I’m so glad that it was a hit. I agree — you can’t beat the ease! 🙂

  51. Bob says:

    4 stars
    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.

    1. The Seasoned Mom says:

      Thank you for the feedback, Bob! We’re so glad you enjoyed the recipe.