Baked Omelet

Baked Omelet

M. Clayton 0

"This is a great Christmas breakfast, brunch dish or company breakfast!"

Ingredients 55 m {{adjustedServings}} servings 251 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 373 mg
  • 124%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  2. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  3. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
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Reviews 249

  1. 327 Ratings


So easy and wonderful! Light & fluffy. I would put it on the higher rack in your oven to keep the bottom from browning so drastically. I added leftover broccoli from last night's dinner and the hubby thought I slaved for hours.


I love this recipe. I did change it some by using bacon instead of ham and parm. cheese instead of the moz. Omitted the onions and sprinkled extra chedder and chives on top just before it was done. Served it with chopped tomatoes on top. The basic recipe is wonderful because there are so many ways you can fix it. Next time I'm thinking asparagus and fresh mushrooms. Yum! Thanks for sharing.


update: So much better than a regular omelet. Today I used 6 eggs, some browned sausage, 3/4 cup of milk and one chopped green onion. I reduced the cheese just a bit and used 3/8 tsp seasoned salt. Turned out to be a little too much salt. I think a dash of hot sauce would have been great, but didn't think of it this morning. I used an 8 inch pie pan and baked for 35-40 minutes. Original review: This is a tasty and easy recipe. I like that it is also a great recipe for making substitutions based on what I have in the frig. Today I made it with parmesean as other have suggested (NOT the powdery kind in a shaker) instead of mozzarella and used some sour cream in place of half of the milk. Also added a few chives, about 1 teaspoon summer savory, and some dried parsley to the seasonings. Left out the ham and served it with sausage links. This is now a Sunday morning treat at our house.