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!
- Whisk eggs, milk, and seasoned salt in a large bowl.
- Sprinkle ham, cheese, onion, and bell peppers into the uncooked egg mixture; fold and stir to combine.
- Pour the egg mixture into a greased 8-inch square dish.
- 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.
- 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
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
This post was originally published in June, 2015. It was updated in April, 2022.
Andrea
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!
Andrea
Oh! One more question -- can I use feta, instead of cheddar? Or is cheddar recommended b/c of how it melts?
Blair
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!
Andrea
Thank you! (For the answers to both questions!)
Blair
Hi, Andrea! A round pan is great, too!
Irene
Hi Blair, Do I need to cover this when I reheat in the oven?
Blair
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!
Cathy
Is this recipe gluten free?
Blair
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.
Tess
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. 🙂
Blair
I'm so happy to hear that, Tess! Thank you for letting me know!
Kristen
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!
Blair
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!
Lydiana
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.
Blair
Great suggestions, Lydiana! Thank you!
Joan
Hello,
I would like to double this recipe and bake in a 9 x. 13 dish.
Question:
Do I use 16 eggs?
Blair
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!
Barbara OToole
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.
Aprile S.
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 8x8 pans.
Next time I am going to add some mushrooms and spinach. Thanks for the great recipe.
Aprile S.
Rotel tomatoes would be a great addition too to kick up the heat a little.
Blair
Awesome! I'm so glad that it was a hit, Aprile! Thanks for your note. 🙂
Anastasiia
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 14x10 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.
Blair
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!
Cindy S Coffman
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
Blair Lonergan
Sounds perfect, Cindy! Thank you!
Sarah
Delicious!! This one is a keeper!
Blair
Wonderful! Thanks, Sarah!
Christine @ myblissfulmess
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!
Blair
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. 🙂
Tess
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. 🙂
Blair Lonergan
That's awesome, Tess. Thank you!
Darlene George
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!!
Blair Lonergan
Your version sounds great, Darlene. Thank you for sharing! Merry Christmas to your family! 🙂
Linda Fisk
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.
Blair Lonergan
Yes, that will definitely work, Linda. 🙂