Skip to content 
Quick Recipe Info
This one comes together with just a handful of pantry staples, and it bakes hands-off while you handle the rest of your morning. Here’s what you need to know before you start.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: 245 per serving
- Protein: 19g per serving
- Gluten-Free: Yes
- Dairy-Free: No
- Vegan: No
- Meal Prep Friendly: Yes
Why You’ll Love This Recipe
This is one of those recipes I keep coming back to because it solves the “what’s for breakfast” problem for the whole week in one go. It’s simple, satisfying, and never feels boring.
- High in protein
- Great for meal prep
- Beginner-friendly, no flipping required
- Family-approved and kid-friendly
- Naturally gluten-free
- Budget-friendly using simple ingredients
- Easy to customize with add-ins
Ingredients You’ll Need
Here’s everything that goes into this baked omelette. Nothing fancy, just simple ingredients that come together beautifully in the oven.
Eggs – 10 large
Eggs are the base of this whole dish, giving it that classic fluffy omelette texture. Let them sit at room temperature for a few minutes before whisking for a smoother, airier bake.
Milk – 1/2 cup
Milk loosens up the eggs and helps create that soft, custardy texture instead of a dense, rubbery bake. Whole milk gives the richest result, but 2% works fine too.
Diced Ham – 1 1/2 cups
This is where the flavor really comes from, so use a good quality ham steak or leftover baked ham if you have it. Dice it small so every bite gets a bit of that smoky, salty flavor.
Shredded Cheddar Cheese – 1 1/2 cups
Sharp cheddar melts beautifully and adds that classic ham and cheese flavor combo. Feel free to shred your own block cheese for better melting than pre-shredded bags.
Shredded Mozzarella Cheese – 1/2 cup
Mozzarella adds a stretchy, gooey texture that balances the sharpness of the cheddar. It also helps keep the omelette soft instead of overly firm.
Diced Bell Pepper – 1/2 cup
A little bell pepper adds color, crunch, and a slight sweetness that plays well against the salty ham. Red or yellow peppers add the mildest flavor if you’re not a fan of green.
Diced Onion – 1/3 cup
Onion brings a savory depth to the whole dish without overpowering it. Dice it finely so it cooks through fully during baking.
Salt – 1/2 teaspoon
Salt brings out the flavor of the eggs and balances the richness of the cheese. Adjust slightly if your ham is already very salty.
Black Pepper – 1/4 teaspoon
A little pepper adds warmth and a subtle kick without making the dish spicy.
Butter – 1 tablespoon, melted
Butter greases the baking dish and adds a touch of richness to the edges of the omelette as it bakes.
Optional Add-Ins
If you want to switch things up, try stirring in a handful of baby spinach, chopped mushrooms, or a sprinkle of crumbled bacon along with the ham. Fresh herbs like chives or parsley also add a nice pop of freshness right before serving.
Tools For This Recipe
A few simple tools make this recipe even easier. You’ll want a large mixing bowl and a whisk for beating the eggs smooth, a 9×13-inch baking dish for even cooking, and a good nonstick spatula for lifting out clean slices once it’s baked.
How to Make It
This recipe really is as simple as whisk, pour, and bake. Here’s exactly how I put it together every time.
Step 1: Preheat the Oven and Prep the Dish
Preheat your oven to 375°F and brush a 9×13-inch baking dish with the 1 tablespoon of melted butter. Make sure to coat the corners well so the eggs don’t stick once baked.
Step 2: Whisk the Eggs and Milk
In a large bowl, whisk together the 10 eggs and 1/2 cup of milk until the mixture is smooth and slightly frothy. You’re looking for an even, pale yellow color with no streaks of egg white remaining.
Step 3: Season the Egg Mixture
Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk once more to make sure the seasoning is evenly distributed throughout the eggs.
Step 4: Add the Ham, Cheese, and Vegetables
Fold in the 1 1/2 cups of diced ham, 1 1/2 cups of cheddar cheese, 1/2 cup of mozzarella, 1/2 cup of bell pepper, and 1/3 cup of onion. Stir gently so everything is evenly distributed but the eggs stay light.
Step 5: Pour Into the Baking Dish
Pour the entire mixture into your prepared baking dish and spread it out evenly with a spatula. Give the dish a gentle shake so the ham and cheese settle evenly across the bottom.
Step 6: Bake Until Set
Bake for 22 to 25 minutes, or until the center is fully set and no longer jiggles when you gently shake the dish. The top should be lightly golden and slightly puffed.
Step 7: Rest and Slice
Let the omelette rest for 5 minutes before slicing into squares. This short rest helps it firm up so your slices hold together nicely instead of falling apart.
Substitutions and Variations
This recipe is easy to adjust based on what you have in your fridge or what your family prefers. Here are a few swaps that genuinely work well.
Instead of Ham
Cooked bacon or breakfast sausage both work great in place of ham if that’s what you have on hand. Just make sure it’s fully cooked and diced small before folding it into the eggs.
Instead of Cheddar
Swap in Monterey Jack or a Mexican cheese blend for a slightly different flavor profile. The texture will stay just as creamy and melty.
Instead of Milk
Half-and-half makes the omelette even richer, while unsweetened almond milk keeps things lighter if you’re trying to cut back on dairy fat.
Meal Prep Tips
This is one of my favorite dishes to prep ahead because it reheats so well throughout the week. A little planning goes a long way here.
Slice the baked omelette into individual portions once it’s completely cooled, then store them in airtight containers so they stay fresh without drying out. Divided meal prep containers work especially well if you’re pairing it with fruit or toast. It stays fresh in the fridge for up to 4 days, making it an easy grab-and-go breakfast all week long.
Easy Variations
Once you’ve made the basic version, it’s fun to switch things up depending on your mood or what you’re craving that week.
Higher Protein Version
Add an extra 2 eggs and a scoop of cottage cheese into the mix for an even bigger protein boost. If you want another high-protein breakfast option, my cottage cheese egg muffins use a similar trick.
Lower Sugar Version
This recipe is already naturally low in sugar, so simply skip any add-ins like sweet peppers or glazed ham to keep it that way.
Spicy Version
Stir in diced jalapeños or a few dashes of hot sauce directly into the egg mixture before baking for a nice kick.
Extra Veggie Version
Add chopped spinach, mushrooms, or diced tomatoes along with the peppers and onions for extra color and nutrients.
Serving Ideas
This baked omelette is filling enough to stand on its own, but it also pairs well with a few simple sides to round out the meal.
Serve it alongside fresh fruit and a slice of toast for a classic breakfast plate, or pair it with a light green salad for a quick lunch. If you’re looking for more ideas to build out a full breakfast spread, my breakfast casserole with hash browns, eggs, and sausage is another great make-ahead option worth adding to the rotation.
Storage and Leftovers
Leftovers from this recipe hold up really well, which makes it one of the easiest dishes to plan around for the week ahead.
Refrigerator Storage
Store cooled slices in an airtight container in the fridge for up to 4 days. Keeping the portions separated helps them reheat more evenly.
Freezer Storage
You can freeze individual slices wrapped tightly in plastic wrap, then placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating Instructions
Microwave individual slices for 30 to 45 seconds until warmed through, or reheat in a 350°F oven for about 10 minutes if you have a little more time. Avoid overheating, since eggs can turn slightly rubbery if microwaved too long.
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Baked Ham and Cheese Omelette
A fluffy, oven-baked omelette loaded with smoky ham, melty cheddar and mozzarella, and a bit of crisp bell pepper and onion. It’s the no-flip way to make omelettes for a crowd, and it reheats beautifully for meal prep.
Ingredients
- 10 large eggs
- 1/2 cup milk
- 1 1/2 cups diced ham
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced bell pepper
- 1/3 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, melted
Tools For This Recipe
(Amazon affiliate links*) – Check out all of my kitchen essentials here.
- Large Mixing Bowl – Needed to whisk the eggs and milk together until smooth and airy before adding the mix-ins.
- 9×13 Glass Baking Dish – This is the exact size that gives you even baking and clean, easy-to-lift slices.
- Whisk – Helps fully combine the eggs and milk so the baked omelette comes out light instead of dense.
- Silicone Spatula – Great for folding in the ham, cheese, and veggies gently without deflating the eggs.
Instructions
- Preheat the oven to 375°F and brush the baking dish with melted butter.
- Whisk the eggs and milk together until smooth and pale yellow.
- Stir in the salt and black pepper.
- Fold in the ham, cheddar, mozzarella, bell pepper, and onion.
- Pour the mixture into the prepared dish and spread evenly.
- Bake for 22–25 minutes, until the center is set and no longer jiggles.
- Rest for 5 minutes before slicing into squares.
Notes
Pro Tips:
- Dice the ham and vegetables small so they cook through evenly and don’t sink to the bottom. Shredding your own cheese instead of using pre-shredded bags gives a smoother, creamier melt.
Make Ahead Method:
- Whisk the eggs and dice the ham, cheese, and veggies the night before, storing them separately in the fridge; combine and bake fresh in the morning.
Storage:
- Store cooled slices in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
Nutrition
Calories: 245kcal, Carbohydrates: 4g, Protein: 19g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 310mg, Sodium: 620mg, Potassium: 210mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 720IU, Vitamin C: 18mg, Calcium: 260mg, Iron: 1.5mg
Common Questions
These are the questions I get asked most often about this recipe, so hopefully they help if you’re wondering the same things.
Can I Make This Ahead of Time?
Yes, you can whisk the egg mixture and prep your ham, cheese, and vegetables the night before, then store them separately in the fridge and combine everything right before baking in the morning. This saves time without sacrificing texture.
Can I Freeze It?
Yes, this omelette freezes very well once baked and cooled. Just slice it into portions first so you can thaw only what you need at a time.
Why Did My Omelette Turn Out Watery?
This usually happens if the vegetables weren’t diced small enough or if the dish was slightly underbaked. Make sure the center is fully set before removing it from the oven.
Can I Use Egg Whites Instead of Whole Eggs?
Yes, you can substitute part or all of the eggs with egg whites for a lighter version, though the texture will be slightly less rich.
What’s the Best Ham to Use?
A thick-cut deli ham or leftover baked ham both work wonderfully here. Just avoid very thin, watery deli slices since they can get lost in the eggs.
Can I Make This in a Smaller Dish?
Yes, an 8×8-inch dish works if you’re making a smaller batch, just reduce the ingredients by about a third and check for doneness a few minutes earlier.
Is This Recipe Good for Meal Prep Lunches Too?
Absolutely, it reheats just as well at lunchtime as it does for breakfast. If you’re building out a weekly meal plan, my guide to meal prep lunch ideas has plenty of other dishes that pair well with this one.
Final Thoughts
This baked ham and cheese omelette has become one of those recipes I make on repeat, especially when I need breakfast sorted for the whole week without much effort. It’s simple, satisfying, and always comes out fluffy.
If you give it a try, I hope it becomes just as much of a staple in your kitchen as it has in mine. It’s the kind of recipe that makes busy mornings feel just a little bit easier.
