Baked Western Omelet (“Denver Omelet”)

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 bread, blueberry muffins, and a fresh fruit salad.

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.

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.

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.

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:

• Fruit Salad
• House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, or a Wedge Salad
• Blueberry Streusel Muffins, Morning Glory Muffins, Orange Muffins, Lemon Poppy Seed Muffins, Apple Muffins with Cinnamon Sugar, Old-Fashioned Cranberry Muffins, Apple Cider Donut Muffins, Farmhouse Blackberry Muffins, One-Bowl Zucchini Muffins, or Aunt Bee’s 3-Ingredient Sour Cream Muffins
• No-Knead English Muffin Bread, Baguette, No-Knead Dutch Oven Bread, Cheddar Chive Beer Bread
• Southern Buttermilk Biscuits, Flaky Buttermilk Biscuits, 3-Ingredient Biscuits, Sweet Potato Biscuits, Cheese Biscuits or Drop Biscuits
• Blueberry Scones or Cranberry Orange Scones
• Sour Cream Coffee Cake, French Farmhouse Breakfast Cake, or Easy Cinnamon Coffee Cake with Cake Mix
• Farmhouse Cinnamon Rolls
• Hash Brown Casserole, Party Potatoes, Au Gratin Potatoes, 3-Ingredient Cheesy Potato Casserole
• Amish Baked Oatmeal with Apples and Cinnamon
• Banana Nut Bread, Lemon Blueberry Bread, Strawberry Bread, Amish Friendship Bread, Cranberry Bread, Cinnamon Swirl Bread, or Persimmon Bread
• Pancakes, Baked Pancakes with Pancake Mix, or Waffles
• Southern Fried Apples or Baked Apple Slices

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.

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!

More Egg Casserole Recipes to Try

• Baked Ham and Cheese Omelet
• Sausage Breakfast Casserole
• Croissant Breakfast Casserole with Berries
• Tater Tot Breakfast Casserole
• Crustless Quiche with Spinach
• Overnight Breakfast Casserole

Baked Western Omelet

5 from 22 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!

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Ingredients

  

1x2x3x

• 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

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