This baked omelet is easy as whisking together eggs, milk, ham, cheese, green onions, and baking. It’s great for breakfast, holiday brunches, family get togethers, or as breakfast-for-dinner when you want to change things up. If you’re not into ham, try bacon or sausage. Or make it vegetarian by omitting the meat and adding mushrooms and extra veggies like bell peppers or tomatoes.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Eggs
Keyword: baked eggs, baked omelet, breakfast, brunch, cheddar cheese, cheese, eggs, gluten-free, green onions, ham, holiday brunch, omelet, omelets
Calories: 427kcal
Author: Averie Sunshine
Ingredients
8large eggs
1cupmilkI used unsweetened cashewmilk
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
1 ½cupsshredded cheddar cheesedivided
8ouncesdiced cooked hambacon or sausage may be substituted
¼cupgreen onionssliced into thin rounds, plus more for garnishing to taste
Instructions
Preheat oven to 350F and spray an 8-inch square baking dish with cooking spray; set aside.
To a large bowl add the eggs, milk, salt, pepper, and whisk to combine.
Add 1 cup cheese, ham, green onions, and stir to combine.
Pour mixture into prepared baking dish.
Evenly sprinkle with remaining 1/2 cup cheese.
Bake for about 55 to 60 minutes (I baked 58 minutes), or until eggs are cooked and omelet is set. Because all ovens and pans vary, start checking at 40 minutes and bake until done.
Garnish with green onions to taste and serve immediately. Omelet is best warm and fresh but extra will keep airtight in the fridge for up to 4 days; reheat gently.