Hearty Western Omelet Bake

Start your day with an effortless, protein-packed breakfast that’s as delicious as it is convenient: our Baked Western Omelet. This hearty dish is brimming with savory ham, vibrant bell peppers, and rich, melty cheddar cheese, all baked to golden perfection. It’s an ideal choice for busy mornings, a leisurely brunch, or feeding a hungry crowd, offering both incredible flavor and incredible ease.

The Western omelet, also known as a Denver omelet, is a classic American breakfast creation typically made in a skillet, combining eggs with diced ham, onions, and bell peppers. Our baked version takes all the beloved flavors of this classic and transforms it into a convenient casserole, perfect for hands-off cooking. Imagine waking up to the aroma of a delicious breakfast already preparing itself in the oven!

This dish is a true brunch superstar, an absolute crowd-pleaser that simplifies entertaining. Its preparation is incredibly straightforward, making it an excellent choice for Easter, holiday brunches, or any special gathering. Unlike traditional omelets that require individual attention, this baked version allows you to simply mix, pour, and bake, freeing up your time to enjoy with guests. Plus, it reheats beautifully, meaning any leftovers can be enjoyed for days to come.

Beyond special occasions, this Baked Western Omelet is also simple enough to whip up for quick, wholesome breakfasts throughout the week. You can bake it ahead of time, slice it into convenient squares, and store them in the fridge. This provides you with a grab-and-go breakfast that’s ready whenever hunger strikes, making busy mornings infinitely easier. It’s substantial enough to keep you feeling full and energized, yet light enough that it won’t weigh you down, making it perfect for fueling your day.

Contents

Why You’ll Absolutely Love This Baked Western Omelet

Effortless Preparation: Forget flipping individual omelets! This recipe involves minimal hands-on time – just a quick sauté, whisking, and then into the oven it goes.
Perfect for Meal Prep: Make a large batch on the weekend, and you’ll have delicious, protein-rich breakfasts ready for the entire week. Simply cut into portions and store.
Feeds a Crowd with Ease: Whether it’s a family brunch, a holiday gathering, or a potluck, this casserole is easily scalable and takes the stress out of serving many.
Customizable to Your Taste: The base recipe is fantastic, but it’s also incredibly adaptable. Swap out ingredients, add more vegetables, or change the cheese to suit your preferences.
Packed with Protein and Flavor: With eggs and ham as its foundation, this omelet delivers a satisfying protein boost, complemented by the fresh crunch of peppers and the richness of cheddar.
Reheats Like a Dream: Leftovers maintain their delicious texture and flavor, making them ideal for quick meals on subsequent days.

Essential Ingredients for Your Baked Western Omelet

Creating this flavorful baked omelet requires a few simple, wholesome ingredients. Here’s a detailed look at what you’ll need and some helpful notes:

Butter: Essential for sautéing the vegetables, butter adds a rich, savory depth to the base of the omelet. I typically cook with salted butter, which enhances the overall flavor of the dish. If you prefer to control the salt content precisely, unsalted butter is a great option—just remember to adjust the added salt accordingly. For a dairy-free alternative, olive oil or avocado oil work wonderfully.
Onion: Finely diced yellow (also known as brown) onions are my go-to for their balanced sweetness and aromatic qualities when cooked. Sweet onions are another excellent choice for a milder flavor profile. While red onions can be used, be aware that their vibrant purple hue tends to turn a grayish color when sautéed, which might affect the visual appeal of the finished dish.
Green Bell Pepper: Adds a fresh, slightly bitter, and crisp counterpoint to the richness of the ham and cheese. Its vibrant color also makes the omelet more appealing.
Red Bell Pepper: Brings a lovely sweetness and another pop of color. The beauty of bell peppers is their interchangeability; you can use any color you have on hand, as long as you achieve a total of one cup of diced bell pepper for the recipe. Orange or yellow bell peppers would also be fantastic additions.
Eggs: The foundation of any omelet! This recipe calls for large eggs, but extra-large will work just as well. This dish is forgiving, so don’t stress too much about exact egg size. Fresh, good quality eggs will always yield the best flavor and texture.
Milk: Milk helps to create a light, fluffy texture for the omelet and adds a touch of creamy richness. Whole milk is excellent, but you can also use 2% or even skim milk for a lighter version. For an incredibly rich and indulgent omelet, I highly recommend trying it with half-and-half or even heavy cream – it makes a noticeable difference in the final texture and taste.
Salt and Black Pepper: These basic seasonings are crucial for bringing out the flavors of all the ingredients. A few generous grinds of freshly cracked black pepper will add a wonderful aroma and a subtle bite.
Ham: This is where the “Western” in Western Omelet truly shines. Diced cooked ham adds a fantastic savory, slightly salty flavor and substantial texture. This recipe is an absolutely brilliant way to utilize leftover holiday ham, making it a zero-waste and delicious option. If you don’t have leftover ham, pre-cooked diced ham from the grocery store works perfectly.
Cheddar Cheese: Melty, savory cheddar cheese is a key component, adding a creamy texture and sharp flavor. I particularly love sharp cheddar for its robust taste that stands up to the other ingredients, but any kind of cheese that melts well can be used. Experiment with Monterey Jack, Swiss, Gruyère, or even a spicy pepper jack for an extra kick!
Fresh Parsley (Optional Garnish): A sprinkle of fresh parsley adds a burst of color and a fresh, herbaceous note. Beyond parsley, consider garnishing with other fresh herbs like chives, a dollop of fresh salsa, diced avocado for a creamy contrast, or sliced green onions for a mild oniony crunch. These garnishes aren’t just for looks; they add layers of flavor and texture that elevate the entire dish.

Step-by-Step Guide: How to Make a Perfect Baked Western Omelet

Making this baked omelet is incredibly simple, even for novice cooks. Follow these straightforward steps for a guaranteed delicious result:

Preheat Your Oven and Prepare the Dish: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even cooking once your omelet mixture is ready. Next, take a 10-inch-square baking dish and generously spray it with a nonstick cooking spray. This crucial step prevents the omelet from sticking and makes cleanup a breeze.
Sauté the Aromatics: In a small skillet, melt one tablespoon of butter over medium heat. Once the butter is shimmering, add your finely diced onion. Sauté the onion for about 5 minutes, or until it becomes soft and translucent, releasing its sweet aroma. Next, add the finely chopped green and red bell peppers to the skillet. Cook for an additional 2 minutes, allowing the peppers to slightly soften but still retain a bit of their crispness. Remove the skillet from the heat and set the vegetables aside to cool down completely. Cooling the vegetables is important; adding hot vegetables to the egg mixture can prematurely cook or “scramble” the eggs.
Whisk the Egg Mixture: In a large mixing bowl, combine the eight large eggs, one cup of milk (or your chosen dairy alternative), half a teaspoon of salt, and a few generous grinds of fresh black pepper. Whisk these ingredients vigorously until they are well combined and slightly frothy. This aeration helps create a lighter, fluffier omelet.
Combine the Fillings: Once your sautéed onions and peppers have cooled, add them to the whisked egg mixture. Stir in the one cup of diced cooked ham and half a cup of shredded cheddar cheese. Gently fold all the ingredients together, ensuring they are evenly distributed throughout the egg mixture.
Pour into Baking Dish: Carefully pour the entire egg and filling mixture into your prepared 10-inch-square baking dish. Spread the ingredients evenly across the dish with a spatula, if needed, to ensure a uniform thickness.
Bake to Perfection: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour. The cooking time can vary slightly depending on your oven and the exact thickness of your omelet. The omelet is ready when the eggs are fully cooked through, appear set and firm to the touch in the center, and the top is lightly golden brown. You can gently jiggle the dish to check if the center is still liquid – if it is, continue baking for a few more minutes.
Serve and Garnish: Once baked, remove the omelet from the oven and let it cool for a few minutes before slicing. This allows the omelet to set further and makes it easier to cut into neat squares. Cut into individual portions and, if desired, garnish with a sprinkle of fresh parsley, chives, diced avocado, sliced green onion, or a dollop of fresh salsa for added flavor and visual appeal. Serve warm and enjoy your delicious homemade baked Western omelet!

Visual Guide: Step-by-Step Process

Chef Jenn’s Expert Tips for the Best Baked Omelet

Cool Your Veggies: This is a crucial step! Always allow the sautéed onions and bell peppers to cool slightly before incorporating them into the egg mixture. Adding hot vegetables can cause the eggs to cook prematurely, leading to a lumpy or partially scrambled texture rather than a smooth, cohesive omelet.
Choose Your Baking Dish Wisely for Cook Time: For a faster cooking time, consider using a larger, shallower 9×13-inch baking pan instead of a 10-inch square dish. This will create a thinner omelet that will cook more quickly, often in closer to 30-40 minutes. Adjust your baking time accordingly and check for doneness sooner.
Elevate Flavor with Add-ins: Don’t hesitate to get creative with additional ingredients. Sautéed mushrooms add an earthy depth, fresh spinach wilts beautifully into the eggs, and chopped tomatoes provide a burst of acidity. These additions not only boost flavor but also add more texture and nutrients.
Spice It Up: If you enjoy a bit of heat, introduce a pinch of cayenne pepper or some finely chopped fresh jalapeños to the egg mixture. This will give your Western omelet a delightful kick that awakens the palate.
Perfect for Meal Prep: To make your busy mornings even easier, bake the entire omelet on a Sunday. Once cooled, cut it into individual squares and store them in an airtight container in the refrigerator. These pre-portioned squares are perfect for a quick grab-and-go breakfast during the week.
Prevent Overcooking: Keep an eye on the omelet during the last 10-15 minutes of baking. Overcooked eggs can become rubbery. The omelet is done when the center is set and a knife inserted comes out clean.
Generously Grease Your Pan: Even with a nonstick pan, a good spray of nonstick cooking spray or a generous smear of butter ensures your omelet slides out easily and doesn’t leave any delicious bits behind.

Recommended Breakfast & Brunch Recipes

Eggless Breakfast Casserole with Sausage

Croissant Breakfast Casserole

Freezer Breakfast Burritos

Serving Suggestions: Make It A Complete Meal

This Baked Western Omelet is incredibly versatile and pairs wonderfully with a variety of sides to create a well-rounded and satisfying meal for any time of day. For a classic, comforting breakfast or brunch, serve warm slices on thick, buttered crusty toast or alongside a generous portion of fluffy hash browns or crispy breakfast potatoes. These starchy sides perfectly complement the rich, savory omelet. If you’re aiming for a lighter option or want to add a refreshing contrast, pair it with a fresh green salad tossed with a light vinaigrette or a colorful fruit salad. My own kids often love to grab a square of this baked omelet and enjoy it cold, straight from the fridge, for a quick and easy breakfast on the go, proving its versatility and appeal to all ages.

Storage and Reheating Instructions

One of the best features of this Baked Western Omelet is how well it stores and reheats, making it a fantastic option for meal planning. To store leftovers, allow the omelet to cool completely to room temperature. Then, cut it into individual squares and place them in an airtight container. When stored properly in the refrigerator, it will remain fresh and delicious for up to 4 days.

When you’re ready to reheat, you have a couple of convenient options: for individual squares, simply microwave them for about 30-40 seconds, or until heated through. If you’re reheating a larger portion or prefer an oven-fresh taste, bake the squares at 350°F (175°C) for about 10 minutes, or until warmed thoroughly. This method helps to maintain a slightly crisp exterior.

For longer storage, this baked omelet freezes exceptionally well. Once cooled, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2 months. To reheat from frozen, it’s best to thaw the omelet overnight in the refrigerator before following the reheating instructions above. This makes it an incredibly convenient dish to have on hand for impromptu meals.

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Baked Western Omelet

This Baked Western Omelet is a flavorful breakfast casserole filled with ham, bell peppers, onions, and cheese. It’s easy to make ahead and perfect for feeding a crowd or meal prepping for the week.

Course: Breakfast, brunch

Cuisine: American

Keyword: baked western omelet, easy brunch recipe, Western omelet casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 214 kcal

Author: Chef Jenn

Ingredients

Main Ingredients:

1 tablespoon butter
½ cup onion, finely diced
½ cup green bell pepper, finely chopped
½ cup red bell pepper, finely chopped
8 large eggs
1 cup milk (or half-and-half or heavy cream)
½ teaspoon salt
A few grinds black pepper
1 cup cooked ham, diced
½ cup cheddar cheese, shredded

Optional garnishes:

fresh parsley
chives
diced avocado
sliced green onion
salsa

Instructions

Preheat the oven to 350°F (175°C). Spray a 10-inch-square baking dish with nonstick cooking spray.
Melt the butter in a small skillet over medium heat. Sauté the onion until it starts to soften, about 5 minutes. Add the bell peppers and cook for an additional 2 minutes. Remove the veggies from the heat and let them cool completely.
Whisk together the eggs, milk, salt, and pepper in a large bowl until well combined.
Stir in the diced ham, shredded cheddar cheese, and the cooled sautéed onions and peppers into the egg mixture.
Pour the egg mixture into the prepared baking dish, ensuring the ingredients are evenly distributed.
Bake for 45 minutes to 1 hour, or until the eggs are cooked through, firm in the center, and the omelet is set and lightly golden.
Remove from oven, let cool for a few minutes, then cut into squares and garnish with parsley, chives, avocado, sliced green onion, or salsa, if desired. Serve warm.

Notes

Chef Jenn’s Tips

Let the sautéed veggies cool slightly before mixing them into the eggs to avoid scrambling them.
For extra flavor, try adding a dash of hot sauce or smoked paprika to the egg mixture.
You can substitute the ham with cooked bacon, sausage, or even chopped cooked veggies.
This omelet is great for meal prep—store leftovers in the fridge and reheat slices in the microwave or oven.

Nutrition

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.