Oven baked omelette is the perfect healthy breakfast recipe when you want to make breakfast for dinner, or breakfast for breakfast. It works well as a meal prep recipe during the weekends or for a special holiday breakfast, too.
Prep it the night before, then pop it in the oven in the morning. My family loves waking up to this breakfast on the weekend and I love having to just throw it in the morning and either drink some coffee or go back to bed.
The best part is, this super easy breakfast pairs well with fresh fruits and chopped veggies. This is a great way to introduce fresh produce to your family, especially the picky kids who might not eat it otherwise. This is a recipe the whole family will love, and you can customize it to fit everyone’s needs and preferences. From green onions to Canadian bacon, the options are endless! You can also make egg muffins with this recipe by using a muffin tin instead of a pan.
Recipe Ingredient Notes
To make our baked omelette, you need the following ingredients:
- Eggs
- Milk (any kind will work)
- Sour cream
- Seasoned salt
- Garlic powder
- Cooked diced ham (cooked sausage or bacon will work too!)
- Diced green bell pepper
- Diced red bell pepper
- Diced roma tomato
- Diced onion
- Shredded cheddar cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Baked Omelette
- Preheat oven to 350℉. Spray an 8×8″ baking dish with non-stick cooking spray.
- In a large bowl, beat eggs, milk, and sour cream together. Add in remaining ingredients and pour into baking dish.
- Bake (uncovered) for 45 minutes or until eggs are fully cooked (you will want to make sure that the middle of the dish is done).
- Dish onto plates and add toppings if desired (I love to put salsa on top of mine).
Recipe Notes
- Be sure to check the center to make sure all the eggs are cooked through to avoid having a soupy omelette.
- In place of the ham, you could also use cooked sausage or bacon.
- Our favorite toppings include the following: salsa, avocado, sour cream, cilantro, more cheese, and hot sauce. Toppings are not included in the nutritional information.
Enjoy More Delicious Savory Breakfast Recipes
Start the day off right with a good, savory breakfast recipe. These dishes are for when you wake up and do not want a sweet breakfast. Browse our comprehensive list of savory breakfast recipes.
- Breakfast Potatoes
- Easy Ham and Cheese Quiche
- Healthy One Pan Egg and Turkey Skillet
- How to Cook Hard Boiled Eggs in the Instant Pot
- How to Poach Eggs in the Oven
- Sunrise Skillet
- Tomato Gravy
Baked Omelette Recipe
Ingredients
- 8 eggs
- ¾ cup milk
- ¼ cup sour cream
- ½ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ½ cup cooked ham, diced
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- 1 Roma tomato, diced
- 2 Tablespoon onion, diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350℉. Spray an 8×8" baking dish with non-stick cooking spray.
- In a large bowl, beat eggs, milk, and sour cream together. Add in remaining ingredients and pour into baking dish.
- Bake (uncovered) for 45 minutes or until eggs are fully cooked (you will want to make sure that the middle of the dish is done).
- Dish onto plates and add toppings if desired (I love to put salsa on top of mine).
Notes
- Be sure to check the center to make sure all the eggs are cooked through to avoid having a soupy omelette.
- In place of the ham, you could also use cooked sausage or bacon.
- Our favorite toppings include the following: salsa, avocado, sour cream, cilantro, more cheese, and hot sauce. Toppings are not included in the nutritional information.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I am so giving this a try!!!
What temp should the oven be 350?
Yes, heat your oven to 350 degrees.
Thanks so much for sharing. Looks delicious.
Can you also use sand which lunch eat for the ham?
That will work fine too!
Is there anyway you can put the leftovers in the fridge and warm it up for breakfast the next day?
Definitely great as leftovers the next day!
I am having a brunch after my daughter’s baptism and want to give this recipe a try. I will need to triple the recipe and use a 9×13 pan Any suggestion how long I should bake it?
The recipe is for an 8 x 8 pan. You can double it for a 9 x 13. If you triple it for a 9 x 13 I think you will have a deep gooey mess that isn’t cooked all the way through. You could double it for a 9 x 13, and then do another pan of 8 x 8. Hope it all works out well. Baptism days are always so fun!!
Thanks for the help! How much baking time would you add to the doubled recipe?
Hi Sarah! The 8×8 pan cooks for 45 minutes or until set in the middle. You will need to cook it at least that long, maybe a little longer. Be sure to check it and watch carefully so it doesn’t burn, and to be sure the eggs are cooked in the center. Crossing my fingers for you!!
Cyd (mom of the six sisters)
Best recipe for a baked omelette that I’ve seen in my 6 year cooking career.
AMAZING!!! The whole family loved it and it was simple. I made several for a family brunch full of picky eaters and everyone enjoyed it.
Can this recipe be cut into individual servings and then frozen?
It should freeze well and then reheat for later.
I have used this exact recipe numerous times. It always turns out perfect! It turns out moist and clearly done in the center. Out of three egg dishes served for a Christmas brunch, this one was the clear favorite.
Did Mary not read instruction #1 ? LOL
sandwich lunch meat ?
How long do you think this would need to cook if I made individual muffin size servings of this? Sort of as a grab-and-go breakfast.
I would watch them closely. We have a scrambled egg breakfast muffins on our blog and they cook for about 20-25 minutes. The recipes are different, but that may give you an idea on approximately how long the cook time could be.
https://www.sixsistersstuff.com/2015/03/scrambled-egg-breakfast-muffins.html
Have you ever tried making this recipe the night before and not cooking until the morning?
You can make this the night before and bake in the morning. You may want to give it a little stir in case everything has settled to the bottom overnight.
Hi. I am planning to double this recipe for this Sunday’s breakfast for a crowd. I only have 2 pcs of 8×12. Do you think I should use one pan or 2?
Hi Jenny, I think I’m too late for your Sunday Breakfast. I hope it went well. You can easily 1 1/2 this recipe instead of doubling. That would work for an 8 x 12 inch dish.
Hello! Any idea how long would you cook this in the instant pot? I love your IP ham and egg casserole! Thanks
Here is a link to help you convert recipes for the instant pot. Hope this helps. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Very good! Added everything to this recipe listed above and also added mushrooms, substituted the ham with bacon.
It was definitely not done by 45 mins though, it took an hour if not a little longer to fully cook through.
I’m giving this a 4 star only because of the cooking time took a lot longer than expected.
The egg base is excellent … I layers the ingredients and then add the base on top.
i made this love it what temp can i reheat it and how long without drying it out
You can microwave leftovers or reheat in the oven at 325 until heated through.
I have this in the oven as we speak and I am already positive that it will get a 5 star rating. I added a fresh jalapeno from my garden and omitted the bell peppers. I have 30 more minutes to taste!!
I really loved this recipe. I used bacon instead of ham. I added a cup but next time I’m adding in 2 cups of crumbled bacon.