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This Baked Western Omelet has all of the same delicious flavors of your favorite omelet in casserole form.
I’m a huge fan of delicious cook once-eat twice recipes like this Baked Western Omelet. And if we can use up some leftovers in the refrigerator at the same time – even better!
This Baked Western Omelet is super flavorful, low-carb, and would also fit into a keto diet. But even if you aren’t trying to eat low-carb or keto, you’ll still love this easy recipe.
What is a Baked Western Omelet?
A Western Omelet is an egg omelet made with ham, bell peppers and onion. (This is also called a Denver Omelet or Southwestern Omelet.) It can also include cheese as well as other ingredients, and we’ve often seen Western Omelets served with salsa on the side or spooned over the top.
Our Baked Western Omelet is essentially a crustless quiche version of a classic Western Omelet baked in a casserole dish and sliced into portions.
In addition to the customary eggs, ham, bell peppers and onions, we also added garlic, scallions, ground cumin, cilantro and cheddar cheese to our Baked Western Omelet.
How do you serve a Baked Western Omelet?
This breakfast casserole is delicious on its own, but it is especially good with our Restaurant-Style Salsa spooned over the top.
This Baked Western Omelet is delicious for breakfast, but it also makes a great light lunch or dinner. Serve it with a fresh garden salad on the side for a complete meal.
You may like these other Breakfast recipes:
- Hash Browns Breakfast Stacks
- Ham and Cheese Breakfast Casserole
- Bacon and Hash Browns Breakfast Bread
- Southwestern Breakfast Muffins
- Healthy Golden Flax Breakfast Cookies
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Baked Western Omelet
2 tablespoons extra virgin olive oil
1 cup onion, diced
1 cup bell pepper, diced (any combination of green, yellow, orange or red)
1 tablespoon fresh garlic, minced
3 scallions, whites chopped and greens chopped for garnish
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
8 large eggs
4 ounces baked ham, diced small
1/4 cup chopped cilantro
1/4 teaspoon your favorite hot sauce
1/2 cup sharp cheddar, shredded
Salsa, to serve with the dish
Preheat oven to 350 degrees F.
In a medium saute pan over medium heat, add oil and once hot add onion, bell pepper, garlic and scallion bottoms along with salt, pepper and cumin.
Saute for three minutes and remove from heat to cool.
In a large bowl, beat the eggs and stir in ham, cilantro, hot sauce and cheddar.
Once pan mixture is cool, stir that into the egg mixture.
Spray an 8x8x2-inch casserole dish and pour in mixture.
Find a roasting pan larger in size than the 8x8x2 and place the filled casserole dish into the larger pan. Boil some water and pour it around the edges between the pans to come half way up the sides. This is called a water bath and helps the eggs cook evenly without browning on the sides.
Place in the oven for 35-45 minutes or until the tip of a paring knife comes out clean.
Carefully remove from the water bath (the steaming water will be very hot!), let the casserole dish stand for five minutes then cut into six portions.
Serve each portion with two tablespoons of (optional) Restaurant-Style Salsa and sprinkle on the chopped scallion greens as garnish.
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