Ham and Cheese Omelet Casserole

Ham and Cheese Omelet Casserole

79
Peggy Smith 0

"Delicious one dish meal. Breakfast for breakfast, for lunch or for dinner! Serve hot with hash browns if desired."

Ingredients {{adjustedServings}} servings 407 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 443 mg
  • 148%
  • Sodium:
  • 1440 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.
Tips & Tricks
Slow Cooker Western Omelet

An amazing ham and hash browns omelet you make in the slow cooker.

Baked Brunch Omelet

A simple, savory baked egg casserole with plenty of ham and cheese.

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Reviews 79

  1. 106 Ratings

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DYLNIC
1/7/2004

This took almost two hours to cook, It had no flavor to it. I even added chopped onion and chopped green chili's to it. The only thing my child ate of it was the ketchup he made me serve with it. It was a waste of eggs and ham, not to mention time. I started it at 4:45 in the oven it didn't get done until 6:20 I am very dissapointed.

I'm nuts too...
1/7/2004

This is a simple way to get breakfast on the table fast. I agree with DREGINEK that it is just like a stove top omelet, but it worked better this way because I got up with the baby, before anyone else and while he was eating, I popped this in the oven & made potatoes. Thanks for an easy idea Peggy!

RedRobynNAU
1/23/2006

I am always on the hunt for breakfast meals that can be easily frozen into individual portions, and reheated at work, and decided to give this a try. I enjoyed it, however, it didn't remind me of the traditional stuffed omelet. So I think next time what I'll do is add half the eggs to the bottom of the pan and bake for a few minutes to solidify the egg. Then add the "fillings" and bake a bit more, to melt the cheese around the loose ingredients, therefor creating a second layer. Then add the rest of the eggs and finish the cooking as normal. That way I can have mini, square, stuffed omelets to take with me! I ended up using 6 whole eggs and 4 egg whites, and used a 9x13-inch pan (and was able to get 8 good sized squares). 2 cups of ham is a little bit too much for my taste...I will probably only use 1 cup next time, and add other ingredients to make it a western omelet. Also, I used fat free cheddar, and upped the amount to about 1 1/2 cups.