This baked Western omelet is a simple egg casserole that includes ham, sweet bell peppers, onions, and cheese — with just 15 minutes of prep!
Table of Contents
Looking for even more breakfast inspiration? Try this tater tot breakfast casserole, Sallie’s overnight breakfast casserole, a brioche French toast casserole, this easy French toast casserole, and this ham and broccoli quiche, too!
How to Make a Baked Western Omelet | 1-Minute Video
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!
– Megan
A Few Notes Before You Get Started
- Here you get all of the classic flavors and ingredients of a Western omelette (namely, the eggs, bell peppers, onions, and ham); however, 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.
- 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!
Serving Suggestions
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.
Pair the baked Western omelet with sides such as fruit salad, a mixed greens salad dressed in pepper jelly vinaigrette, sour cream blueberry muffins, banana nut bread, zucchini bread muffins, Amish friendship bread, cranberry bread, lemon poppy seed loaf, healthy banana pancakes, baked apple cider donuts, a French farmhouse breakfast cake, Southern fried apples, 3-ingredient biscuits, blueberry bread, this easy cinnamon coffee cake with cake mix, or this cinnamon roll casserole.
Preparation and Storage Tips
- How to Store: Unlike a quiche, there’s no crust to get soggy, so a leftover oven omelet keeps very well in the fridge. Store the Western omelette squares 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.
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!!!!
– Lena
More Egg Casserole Recipes to Try
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Crustless Quiche with Spinach
1 hour hr
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Watch How to Make It
Baked Western Omelet
Equipment
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; diced avocado; sliced green onion; salsa
Instructions
- Preheat oven to 350°F. Grease an 8-inch-square baking dish with nonstick cooking spray. Whisk together eggs, milk, and seasoned salt in a large bowl.
- Stir in ham, cheese, onion, and bell peppers.
- Pour egg mixture into the prepared 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 herbs, sliced green onion, salsa, or diced avocado, if desired.
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 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.
- 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.
Nutrition
Baked Omelette Recipe Variations
- To serve a larger group, double all of the ingredients and bake the omelet in a 9 x 13-inch baking pan. 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 omelet. 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.
This post was originally published in June, 2015. It was updated in August, 2024.
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!
If you love eggs, you will love this method! They reheat perfectly, too! 🙂
I can’t remember seeing serving size. Is the max serving size correct for 48 guests?
Hi, Yolanda! The serving size is 4 (if you want fairly large squares). So, if you double the ingredients and bake the egg casserole in a 9 x 13-inch dish, you’ll have 8 servings. If you want to feed 48 people, you’ll need to make 6 large 9 x 13-inch pans, which will require you to 12X the ingredients. Hope that makes sense. 🙂
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!
Can you double this recipe?
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!
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!!!!
That’s so good to hear, Lena! Yes, I love how versatile it is. Thanks for your note!
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!
Thanks, Anna! You’ll love this for dinner. Plus, it reheats really well for leftovers all week long. So easy. 🙂
Yum! My family would love this recipe. Thanks for sharing!
Thanks, Michele! It’s definitely a family-friendly (and easy!) option. 🙂
Can these be frozen and re-heated in individual servings?
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. 🙂
Hi Blair! What temperature do you usually reheat the casserole at and for how long? Thanks!
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. 🙂
What do you use to “grease” your baking dish?
just cooking spray like Pam or something similar. 🙂
these are great! i also have used CANNED SLICED Potatoes (drained) fried to go with it with all the vegs included!
Thanks, Elaine!
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.
Hi, Kay! I do not calculate nutritional information on my own, but this website has the nutrition info for just about all of my recipes. Here’s the link for this dish: https://www.myrecipemagic.com/recipe/recipedetail/baked-western-omelet
(just click on the “Nutrition” tab)
Hope that helps!
This looks great! However, the nutrition info on this page differs from the one at My Recipe Magic – https://www.myrecipemagic.com/baked-western-omelet-2501770093.html Which one is correct? Thanks!!
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! 🙂
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How long would you bake if this is baked in ramekins??
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!
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!
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. 🙂
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
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!
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?
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!
This turned out to be a great little quiche. It was easy to make and very tasty! Thank you for sharing!
Awesome! I’m so happy that you enjoyed it, Layla!
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.
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!!!
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!
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.
That’s great, Fran! Thanks so much for the update, and I’m thrilled that it worked well! 🙂
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
Awesome! So glad that you enjoyed it! Thanks for sharing your changes — they sound great!
Can this be made the day before and baked the next day? Can I prep and put in the oven the following morning? Thanks!
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!
Could you use turkey sausage or turkey instead of ham. Thanks
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!
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. 🙂
Wonderful! I’m so happy that you love it as much as we do! 🙂
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.
Hi, Linda! I hope that you enjoy it!
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!
Yay! That makes me so happy to hear, Megan! Thanks for letting me know! 🙂
Hi Blair,
I am trying the recipe tonight. I just wondered if you think this can be eaten cold for lunches?
Regards 😉
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)! 🙂
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.