Oven-Baked Omelette is a delicious egg breakfast that can feed a crowd. Easy and quick to make and your family and guests will love them!
Omelettes are a classic Breakfast and Brunch Recipe. I made this Egg Recipe with the flavors of a Classic Denver Omelette and the ease of my Perfectly Easy Omelette, try them all!
Sabrina’s Oven-Baked Omelette Recipe
This easy recipe makes the perfect American Diner Omelettes but with a twist. It has all the standard ingredients but the key difference in this recipe is that the eggs are cooked in a 9×13 inch baking dish. Instead of spending your morning making individual eggs for breakfast and flipping omelettes, the eggs are all baked with one cook time! A tasty and easy breakfast you’ll make regularly and everyone will have seconds.
Recipe Card
IngredientsÂ
- 9 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 green onions , chopped
- 1 cup shredded cheddar cheese , divided
- 1 green bell pepper , diced
- 1 cup ham , chopped
Instructions
- Preheat oven to 350 degrees and spray a 9Ă—13 baking dish with vegetable oil spray.
- In a large bowl whisk together eggs, sour cream, milk, salt, pepper, green onions, ½ cup cheddar cheese, bell pepper, and ham.
- Pour into a baking dish and bake for 20-25 minutes.
- Top with remaining ½ cup cheese and bake for 5 minutes.
Nutrition
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Chef’s Note
This easy Baked Omelette is a perfect way to get lots of extra veggies in your and your family’s diet. If you’re adding raw vegetables like mushrooms or spinach, I’d recommend sautéing them lightly in butter then draining off the liquid before adding to the egg mixture. This will help prevent excess moisture so your omelette isn’t watery plus it makes sure the veggies are tender and cooked evenly. You can also add leftover cooked veggies.
Table of contents
About This Recipe
The best part of Oven-Baked Omelette is it’s ready in 30 minutes with only 5 minutes of prep! It’s great for an easy breakfast, brunch, or holiday meal to serve your family. The oven gives the omelette an evenly cooked texture with lightly golden edges and a tender center, making it both comforting and satisfying. You’re sure to love this simplified version of the classic omelette that feeds your family and guests!
Ingredients
- 9 large Eggs: I’m using large eggs for this recipe. If you are using medium eggs, you may need to increase the amount to 10-12 eggs.
- ½ cup Sour Cream: This adds creaminess and helps keep the texture moist and fluffy. Greek yogurt can be a good substitute.
- ½ cup Whole Milk: This helps make it fluffy. I prefer whole milk, but you can use low-fat or non-dairy milk if you prefer.
- 2 Green Onions: These have a mild onion flavor and bring a pop of color.
- 1 cup Shredded Cheddar Cheese: I like the sharp tang of cheddar with eggs, but feel free to swap in your favorite shredded cheese.
- 1 Green Bell Pepper: The diced pepper adds a fresh flavor to the omelette and some crunch. Red or yellow bell peppers can be used.
- 1 cup Ham: You can use leftover ham steak, baked ham or grab ham from the deli. Ask for a thick piece of ham meat you can cut into smaller pieces, not the thin slices used for sandwiches.
Kitchen Tools & Equipment
- Whisk: Make sure you have a good whisk to scramble the eggs. This makes them fluffier.
- 9Ă—13-Inch Baking Dish: You can use a glass or ceramic dish. Just make sure to grease it to prevent sticking and make cleanup easier.
- Vegetable Oil Spray: Baking spray is great for easily coating the baking dish. You can use butter or tallow if you prefer.
- Pot Holders: The baking dish will be hot so be sure to use a good pair of quality cotton Pot Holders.
Can this be made ahead of time?
Yes, it can be baked up to a day ahead. But it’s best served fresh because of the eggs. Let cool, cover with saran wrap, and refrigerate overnight. To reheat, cover the dish with aluminum foil to prevent drying out and bake for about 15-20 minutes, or until warmed through.
Pairing Suggestions
- Drinks: Try making your own freshly squeezed orange juice or a Strawberry Banana Smoothie if you’re in the mood for something super yummy!
- Side Dishes: You’ll love the hearty Home Fried Potatoes or even the smaller diced hash browns. If you prefer the classics, try my Crispy Oven Hash Browns to complete your meal.
- Fruit Plates: Overnight Fruit Salad is on the sweeter side but yummy. Honey Lime Berry Fruit Salad is refreshing and great for a crowd. Pair it with some light and fluffy Fruit Dip and enjoy!
- Toppings: Top your eggs with salsa, Hollandaise sauce, avocado, extra cheese, sour cream, or hot sauce.
How to Store
- Store: Don’t leave this recipe out at room temperature for more than 2 hours. Let the eggs cool down, cut into serving sizes and put them in an airtight container to keep in the refrigerator. They’ll stay good for 3-4 days.
- Reheat: Reheat at reduced power (50-80 percent) in the microwave. Use reduced power so it reheats slowly but evenly without making the eggs rubbery.Â
- Freeze: To keep the omelette in the freezer, wrap individual servings tightly in plastic wrap or tin foil and store in a storage bag or container. It can stay good for up to 3 months. Let it thaw in the fridge before reheating it.
Frequent Questions
Omelette is the British version of spelling while Omelet is the American spelling. I’m using a variety here because I like the British version of the spelling.
The eggs are ready when the center is firm and no longer jiggly. Stick a knife in the center and it should come out clean.
Their secret? Steam! Air and steam help the eggs get fluffy. You can do the same thing at home by adding milk or half and half to your eggs (like I’ve done in this recipe). If cooking on the stovetop, let them cook slowly on medium heat and put a lid on it to let the steam make the eggs light and fluffy. The same principle is happening in the oven.
Every 16-ounce carton of Egg Beaters is equivalent to 9 large eggs, so 2 ¼ cups.
Variations
- Cheese: You can try adding different kinds of cheese in this omelette. I recommend cheese with a distinct flavor so you can taste it like sharp cheddar cheese, Swiss, Pepper Jack, provolone, or Gouda.Â
- Bacon: Another way you can change up the ingredients is by replacing the ham with cooked bacon. Cook up a few slices of bacon while the rest of the recipe is baking in the oven. Then break the bacon into pieces to sprinkle it over the top before serving.Â
- Breakfast Sausage: Instead of bacon, you could try breakfast sausage as an ingredient. Cook the breakfast sausage on the stove-top until there’s no pink meat left. For extra flavor, you can also cook the breakfast sausage with onion.Â
- Add-ins: For some flavorful additions, try seasonings like fresh flat-leaf parsley, oregano, garlic powder, red pepper flakes, or paprika. You could also add vegetables like mushrooms, spinach, tomatoes, or red onions.Â
- Breakfast Sandwich: To make your omelettes into a delicious breakfast sandwich, toast and butter 8 slices of bread or English muffins. Once the omelette is done in the oven, use a spatula to break it into pieces and place it in between the bread slices. Add cheese and any of your favorite sandwich fillings.Â
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Photos Used In Previous Posts
Just curious if the 9×13 pan is only 4 servings? Seems like a large pan for 4 servings. I am just trying to decide if I need to double the recipe for a family brunch with 7 of us. Thanks so much.
Hi Diana, I’m sorry I’m behind on getting a response back to you. First of all, I apologize for the confusion. I see why you’re asking. The photos are in a 9×13 pan and the recipe is for an 8×8 pan. The amounts are the same, the thickness of the omelette would obviously be different as well as the size you cut your pieces. I will work on getting this recipe updated. Thank you for asking. Now, to answer your question, if you use a 9×13 pan your portion size will more than likely be 6 – 8 pieces depending on how hungry your crew is! 4 pieces for an 8×8 pan. THank you so much for bringing this over sight to my attention. Appreciate it.
Does it have to be whole milk?
No it doesn’t! Use the milk of your choice.
My husband can only have Egg Beaters (egg substitute). How much of that would you recommend using in this dish?
Every 16-ounce carton of Egg Beaters is equivalent to 9 large eggs. Enjoy!
Made this recipe for dinner tonight along with some English muffins and it was delicious!
That does sound delicious! Thank you Karen.
Error in recipe opening info states 8×8 pan than in recipe instructions states 9×13 pan. But recipe is great. Made a few times all ready 8×8 is thicker and I put a sheet pan under incase of over flow.
Thank you for bringing this to our attention! I’ve made a note to correct. I used a 9×13 pan!
Made this a few weeks ago over at my sister’s house. We left out the onions because she doesn’t like them. We doubled the recipe and it was fantastic! Heated up really well the next morning, too!
This recipe is delicious! I’ve made this twice and my family loved it!
Made this today and my family ate it all at one sitting. Liked how the sour cream made it fluffy. Used bacon instead of ham, added a few spices and it was delicious. Will be making it again.
Great recipe! Resulted in a rich, creamy egg dish. I was the only one eating so I scaled this down to one serving and baked it in a large ramekin. I did add a little garlic powder, paprika, and black pepper. Arborist Westminster Co
In the photographs of the omelets, it doesn’t look like an 8 x 8″ pan. It looks rectangular – more like a 9 x 13″ pan. I’m wondering if your recipe lends itself to doubling, and if so, would a 9 x 13″ pan be the correct size for a big batch. The recipe looks good. Nice for a big-family get-together type brunch.
Thank you for catching that error, yes it was a 9×13! I fixed the recipe.