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!
Table of contents
- Why Make This Recipe
- What is In A Western Omelette
- Tips For Making Breakfast Omelette Bake
- Tools Used for the Baked Western Omelette Recipe
- Recipe FAQs
- Variations For Your Egg Omelet
- What Are The Best Eggs To Use In A Western Omelet
- Can I Use This Omelete Batter To Cook On Stove
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.
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.
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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.
More Breakfast Recipes To Try
What is In A Western Omelette
For this recipe, I went classic western omelette ingredients: ham, eggs, cheese, and red and green peppers.
Dice, slice, mix and pour, and bake to perfect light and fluffy omelet. Serve as a breakfast omelet, or do like I did and make it for dinner.
Tips For Making Breakfast Omelette Bake
- 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.
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!
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.
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.
What Are The Best Eggs To Use In A Western Omelet
You can use any type of age you generally use. Some people love the classic white egg, others swear by cage-free eggs. Use whatever eggs you tend to buy, and I am sure they will be great.
I always crack eggs in a separate bowl and then do it one by one. Sometimes you can run into a bad egg, and it saves you from ruining your whole omelet if you have your eggs in a separate bowl.
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
- 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 8x8 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 8x8 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.
The internal temperature for eggs in this omelette should be 160-165 to ensure the eggs are fully cooked.
Feel free to swap out ingredients to work with what you have.
If you use ground sausage or chorizo, make sure to crumble and fully cooked the meat before you mix into the omelette ingredients.
Top with sour cream, fresh avocados, salsa, or any other favorite toppings you may have.
The omelet can store in the fridge for a few days. This omelette casserole reheats really well. Just toss in the microwave for a quick reheat.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 161Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 167mgSodium: 318mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 13g
Have you ever tried a Western Omelette Casserole Bake before?