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Spring’s Finest Baked Omelet is the easiest way to serve eggs to a crowd! Bursting with fresh asparagus, chives, peas, ham, and cheese, this healthy breakfast casserole celebrates all of the season’s most delicious ingredients!

Close up of a baked omelet on a white plate

By now it’s probably pretty obvious that I LOVE a baked omelet. If I add bread, I’ll call it a “strata,” but the idea is the same — toss some delicious ingredients into a casserole dish at your convenience, and bake when you’re ready to eat.

There’s no need to stand at the stove flipping omelets, stirring scrambled eggs, or fussing with the crust on a quiche. It’s as easy and delicious as brunch gets!

A close up of a baked omelet with eggs and ham on a white plate with strawberries

I also appreciate the fact that this holiday-worthy dish tastes great at room temperature, so you don’t have to worry about keeping it piping hot while you get the rest of your brunch squared away. But there’s no reason that this baked omelet needs to be reserved for Easter Sunday.

Oh, no!! In fact, I’d say that I have a baked omelet stashed in our refrigerator about every other week for quick breakfast, lunch, or dinner options that I can reheat as needed. Just bake the omelet, slice it when cool, and keep the whole tray covered or wrapped in individual slices.

With about 1 minute in the microwave, you’re ready to go — and there are no extra pots, pans, or dishes to wash!

Baked omelet with spring vegetables on a white plate

My Baked Western Omelet is a classic, and it’s delicious at any time of year. But I wanted to create a twist on the original favorite by showcasing some of Spring’s quintessential produce — including asparagus, chives, and peas.

Add some ham (because it’s Easter), and some cheese (because everything’s better with cheese), and you have a light, fresh, flavorful, and incredibly satisfying brunch casserole ready to go…with very little effort on your part!

A close up of a baked omelet with cheese and herbs

Serve your omelet with some fresh berries (hello, Spring!) and some toast, English muffins, a 4-Ingredient Raspberry Danish, or even some Morning Glory Muffins. It’s the perfect savory addition to your Easter brunch…or to any weekday meal!

Enjoy, and Happy Spring!

Baked omelet in a white square dish with fresh parsley on top

Try these other baked omelet recipes as well:

Baked omelet with spring vegetables on a white plate

Spring's Finest Baked Omelet

5 from 1 vote
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings 6 servings
Calories 217 kcal
The easiest way to serve breakfast or brunch for a crowd. Bursting with flavor with asparagus, chives, peas, ham and cheese.

Ingredients
  

  • 8 large eggs (or you can substitute with 4 large eggs and 6 large egg whites)
  • 1 cup milk
  • ½ teaspoon salt
  • 7 ounces diced cooked ham (I used a package of lean uncured deli ham)
  • ¼ cup freshly grated Parmesan cheese (can substitute with Gruyere or Cheddar)
  • ¼ cup finely chopped fresh chives
  • ½ cup sliced asparagus
  • ½ cup frozen peas

Instructions

  • Beat eggs, milk, and salt together in a large bowl until frothy. Stir in ham, cheese, chives, asparagus, and peas.
  • Pour egg mixture into a greased 8-inch-square baking dish.
  • Bake at 350°F (180°C) at 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
  • Cut into squares and garnish with additional chives and fresh herbs, if desired.

Nutrition

Calories: 217kcalCarbohydrates: 4gProtein: 18gFat: 13gSaturated Fat: 5gCholesterol: 245mgSodium: 754mgPotassium: 281mgSugar: 3gVitamin A: 665IUVitamin C: 6.4mgCalcium: 136mgIron: 1.8mg
Keyword: breakfast casserole, easy baked omelet
Course: Breakfast
Cuisine: American
Author: Blair Lonergan

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!

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Comments

  1. What a pretty omelet, Blair! I’ve never made a baked kind before, but I love this a lot better than the regular stove top version. Sounds so delicious with the fresh veggies in here! I know my husband would love this, too. Sounds like breakfast for dinner is in order! 🙂

    1. Thanks, Gayle! Totally — try this for dinner! And then just reheat the leftovers for an easy breakfast the next day! 🙂

  2. Yum! I love all of the goodies that you’ve packed into this baked omelet! I’d love having this in my refrigerator for busy weekday mornings!

  3. I do the same with baking an egg dish on the weekends for quick breakfast during the week. You have so many good egg dishes! I want to try your crockpot one. That looks convenient!

  4. Mmmm yes please! This is such a light yet hearty spring breakfast. TOTAL weekend comfort food! I love recipes like this!

  5. This looks fabulous! I’m totally going to try one of your omelette creations! I like how you put it all in one pan. I was doing it in mini muffin tins and it’s a pain to clean so got away from doing it. But I love how it’s quick breakfast option!

    1. Thanks, Kristine! Yes — I’ve made egg muffins before too, but I agree — they’re harder to clean up and (for me) they’re too small! I like a big ol’ slice of this!

  6. I’d eat that bake cold too! am i weird? haha room temp, hot, cold.. it’s all good to me cause i love this flavor!

  7. 5 stars
    Wow, this is a real beauty, Blair! Your photography and gorgeous dishes always make me want to dive right in. Definitely perfect for any occasion!

    1. Hi, Trisha! You can find a link to my Facebook profile on my home page side bar (if you prefer), or you can subscribe to receive my weekly email update. Thanks so much for reading the blog!