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Ham and Cheese Omelet Casserole

Ham and Cheese Omelet Casserole

Peggy Smith

Peggy Smith

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 494 mg
  • 165%
  • Sodium:
  • 1440 mg
  • 58%

Based on a 2,000 calorie diet

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.
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Reviews

DYLNIC
37

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...
34

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
28

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.

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