Love the taste 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 and healthy way to serve eggs to a crowd! Perfect for breakfast, brunch, lunch or dinner!
How to Make a Western Omelet | 1-Minute Video
High protein, low carb, and loaded with veggies, ham and cheese, this Denver Omelet will keep you happy, fit and satisfied!
This Baked Omelet is an Easy Way to Prepare Eggs
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!
What is a Western 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. The Western Omelet is also known as a Denver Omelet or a Southwest Omelet (source).
As I mentioned above, this version of the omelet is baked in the oven, rather than fried, for a faster and easier way to serve multiple diners at once!
How to make a Baked Western Omelet
First, you'll need the following three ingredients:
- Eggs
- Milk
- Seasoned salt
Whisk these together in a large bowl.
Next, your omelet filling ingredients:
- Ham
- Onion
- Red bell pepper
- Green bell pepper
- Grated cheddar cheese
Add the filling to the egg mixture and stir to combine.
Pour the eggs into an 8-inch square baking dish that has been sprayed with cooking spray.
Bake in a 350 degree F oven for 45 minutes - 1 hour, or until the top is golden brown and puffy and the eggs are set.
Allow the omelet to cool for a few minutes before slicing and serving.
How to Serve the Omelet
A big slice of the omelet is delicious with a fruit salad 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!
For a more savory, light side, try serving a simple green salad with your omelet.
Cook's Tips and Recipe Variations
- This recipe yields 4 very large slices, or 6 moderately sized slices. If you're including the omelet as a part of a larger brunch, you can cut smaller squares and even get 9 servings from the pan.
- Lighten it up! For a lower-calorie, lower-fat meal, try omitting some of the egg yolks and adding additional egg whites in their place. Nobody will know the difference (trust me!).
- I recommend using 2% milk, whole milk, or cream in this recipe. The fat in the milk gives the egg custard the best texture.
- Reheat the leftover casserole by placing a slice on a microwave-safe plate and heating in the microwave for about 1 minute.
- Want to prep ahead? You can prepare the omelet in advance, bake the dish as instructed, and cool the casserole to room temperature. Serve the omelet at room temperature (like a quiche), or reheat the omelet in a 325 degree F oven just until warmed through (about 10-15 minutes).
- You can freeze leftovers, too! The eggs and vegetables will release some liquid when thawed, so be sure to place the slices on paper towels in the refrigerator (or on a plate) to absorb this excess moisture. Reheat a thawed omelet according to the instructions above.
- Alternative ingredients to add to your egg omelet: 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.
- Cooking for a larger group? Double the ingredients and bake the omelet in a 9 x 13-inch pan. You may need to extend the baking time by 5-10 minutes.
More Egg Recipes You Might Like
- Ham, Egg and Cheese Crescent Roll Casserole
- Overnight Ham, Egg and Cheese Monkey Bread
- Baked Ham and Cheese Omelet
- Quiche Lorraine
- Freezer-Friendly Western Omelet Egg Muffins
Baked Western Omelet
Ingredients
- 8 eggs (or use 4 eggs and 6 egg whites)
- 1 cup 2 % milk (or sub with whole milk or cream)
- ½ teaspoon seasoned salt
- 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 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 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
- Cut into squares and garnish with chives, if desired.
Video
Notes
- This recipe yields 4 very large slices, or 6 moderately sized slices. If you're including the omelet as a part of a larger brunch, you can cut smaller squares and even get 9 servings from the pan.
- Lighten it up! For a lower-calorie, lower-fat meal, try omitting some of the egg yolks and adding additional egg whites in their place. Nobody will know the difference (trust me!).
- I recommend using 2% milk, whole milk, or cream in this recipe. The fat in the milk gives the egg custard the best texture.
- Reheat the leftover casserole by placing a slice on a microwave-safe plate and heating in the microwave for about 1 minute.
- Want to prep ahead? You can prepare the omelet in advance, bake the dish as instructed, and cool the casserole to room temperature. Serve the omelet at room temperature (like a quiche), or reheat the omelet in a 325 degree F oven just until warmed through (about 10-15 minutes).
- You can freeze leftovers, too! The eggs and vegetables will release some liquid when thawed, so be sure to place the slices on paper towels in the refrigerator (or on a plate) to absorb this excess moisture. Reheat a thawed omelet according to the instructions above.
- Alternative ingredients to add to your egg omelet: 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.
- Cooking for a larger group? Double the ingredients and bake the omelet in a 9 x 13-inch pan. You may need to extend the baking time by 5-10 minutes.
Nutrition
This post was originally published in June, 2015. It was updated in June, 2019.
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. 🙂