My easy Western Omelette is perfect for breakfast, brunch, or supper. This baked omelette saves the day. Here is my go-to easy baked Western Omelette, that is going to blow your mind. Fluffy eggs, ham, and peppers in every single bite, and oh no I didn’t forget about that sharp cheddar cheese!
I am always looking for new recipes to whip up to serve my family. I am the type of person that needs variety. Oven-baked omelettes are a great way for me to really switch up dinner time. Try my sausage hash brown casserole too.
- Why Make This Recipe
- What is In A Western Omelette
- Tools Used for the Baked Western Omelette Recipe
- How to Make
- Helpful Tips
- Recipe FAQs
- Variations For Your Egg Omelet
- Can I Use This Omelete Batter To Cook On Stove
- Easy Baked Western Omelette
We love breakfast for supper, and I always reach for a savory aspect, since my husband is diabetic. We eat a lot of eggs, like my sausage and egg muffin tin omelettes. You will do backflips for this oven omelette recipe.
Why Make This Recipe
- Easy breakfast casserole
- No managing a skillet on the stove
- Simple prep
- Great for serving a crowd
- Affordable ingredients
- Great stored for leftovers.
Here are tons of ways to make eggs taste better by adding layers of ingredients to transform the flavors.
What is In A Western Omelette
Eggs – You can use any variety of eggs, or you could even use egg whites if you want it to be a bit healthier.
Milk – If you need a dairy free milk, go ahead and swap.
Diced Ham – I have bought pre-diced ham and it works great for mixing.
Peppers – For this omlette recipe I used red and green bell peppers to offer a sweet and savory flavor.
Seasoning – Salt, pepper, and garlic powder.
Cheese – Sharp cheddar is what I used, but you can use any variety of cheese. Or you can even use pepper jack.
Tools Used for the Baked Western Omelette Recipe
Here are a few of the tools I used when making my baked omelettes. I love Pyrex products, they are my tried and true.
I have had them for years and they hold up in the dishwasher and oven! These are the ones I used in this recipe!
How to Make
Full directions for this omelet western recipe are in the printable recipe card at the bottom of the post.
- Preheat the oven and prep pan.
- Whisk up eggs with the milk to scramble them. Then add in the seasonings.
- Stir in the diced veggies, cheese and ham.
- Pour in pan and bake as directed.
- Peppers | If you don’t like your peppers to have a slight crunch to them, saute them with a little oil in a pan before you add them into your omelette.
- Proper Size Pan | Make sure you bake this in an 8×8 pan. If you go with a larger pan it will thin out the omelette and you will end up with a less fluffy omelette. You are welcome to double the recipe and pour it into a 9×13 pan.
- Milk | I have gotten asked does it matter what milk you use. We use 1% and as you can see our breakfast omelette baked up nice and fluffy. So feel free to use whatever percentage of milk you have.
I also prefer to whip my eggs by hand, for that light and fluffy aspect, but you could always use a stand mixer. I also don’t like extra dishes, so 1 whisk vs a stand mixer wins every single time.
More Breakfast Recipes To Try
Variations For Your Egg Omelet
Here are some other ingredients you might want to add to your omelet. You don’t have to stick to the Denver (Western) Omelette ingredients if you don’t want. Here are some of our favorite egg omelet ingredients.
- Sausage or Chorizo
- Bacon or Canadian Bacon
- Onions (sweat them out in a pan)
- Rotel (drained)
- Green Chilis
As you can see the sky is the limit with what you can use to create a custom egg omelet!
So there you have it, a super easy way to get those flavors of your favorite egg omelet at home.
Can I Use This Omelete Batter To Cook On Stove
You can but it would turn into more of a scrambled mix, instead of an omelet. Since you have all your veggies in there still taste great. I love the omelet mixture in oven, since it turns out so light and fluffy.
Before you go, here are some posts to check out
Easy Baked Western Omelette
- 9 extra large eggs
- 1 cup milk
- 1 package of diced ham 8-10 oz
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 tsp garlic powder
- 1/8 tsp pepper
- 1/8 tsp salt
- 1 cup sharp cheddar cheese
- Start by preheating your oven to 350 degrees. Grease an 8×8 pan and set it aside.
- In a bowl whisk your eggs and milk together until nice and mixed.
- Add in your salt, pepper, garlic powder, ham, peppers, and cheese. Mix up the omelette batter until fully combined.
- Pour into an 8×8 baking pan, and bake for 45 minutes to 1 hour or until the eggs are cooked through. Stick a fork in the omelette back and if it comes out clean without egg, the baked western omelette is cooked.
- Slice up your baked omelet and enjoy.
Have you ever tried a Western Omelette Casserole Bake before?