Easy Baked Western Omelette

A hearty Western Omelette that is baked in the oven. A Western omelette casserole that is full of ham, peppers, and sharp cheddar cheese and baked to perfection. This oven-baked omelette is one the whole family will enjoy.

Course Breakfast

Cuisine American

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings -10 servings

Calories 209kcal

Author Kelsey

Equipment

Measuring Spoons

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition