Oven-Baked Omelette

by Sabrina Snyder

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Oven-Baked Omelette is a great way to make eggs to share all baked in an 8×8 pan. The fluffy eggs are topped with onion, cheese, pepper, and ham.

Omelettes are a classic and easy Breakfast Recipe. This version is great for a big family breakfast or brunch because instead of making multiple omelettes in a frying pan you cook up lots of eggs at once in the oven. It’s a good main dish or as a savory side to go with French Toast or Pancakes.

serving of Oven-Baked Omelette on plate with sour cream and bacon

OVEN-BAKED OMELETTE

This easy recipe makes the perfect American Diner Omelet. It has all the standard ingredients of fluffy eggs, cheese, green pepper, and ham. But, the key difference in this recipe is that the eggs are cooked in an 8×8 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. 

If you like eggs for breakfast, then you’re sure to love this simplified version. It’s great for an easy breakfast, brunch, or holiday meal to serve your family. The Baked Omelet Recipe is perfect for your holiday brunch because it makes enough eggs for everybody in one batch. It’s especially great if you want eggs as a side dish to go with classic holiday dishes like Cinnamon Rolls or Monkey Bread.

Oven-Baked Omelette ham and cheese in baking dish

EASY OMELETTE TOPPINGS

There are so many amazing toppings and sauces you can serve this breakfast recipe with. Lots of people like their eggs with different flavors, so you can put out several options for everyone to add what they want to their serving. Some favorites are:

  • Salsa
  • Hollandaise sauce
  • Avocado
  • Extra cheese
  • Sour cream
  • Hot sauce

MORE EGG RECIPES

HOW TO MAKE OMELETTES IN THE OVEN

  • Prep time: To get the recipe started preheat the oven and prep an 8×8 square baking dish with nonstick cooking spray. Chop the onion and bell peppers into small pieces. 
  • Egg mixture: Add the eggs, sour cream, milk, salt, pepper, green onion, ½ cup cheddar cheese, green pepper, and ham. The sour cream makes the eggs exceptionally fluffy and delicious. Whisk the egg mixture together until the yolk and egg whites are combined with the cream ingredients. 
  • Baking time: Pour the ingredients into the prepared baking dish. Cook for 20-25 minutes until the eggs are no longer runny. Sprinkle the remaining cheese over the top, and then put it back in the oven for another 5 minutes cooking time. 
  • Serve: After cooking, take the Omelette from the oven and add any other toppings you want before serving.

Oven-Baked Omelette eggs in baking dish

VARIATIONS ON OVEN-BAKED OMELETTES

  • Cheese: You can try adding different kinds of cheese over the top of your meal. Sharp cheddar cheese, Swiss, Pepper Jack, provolone, or gouda would all taste great with this recipe. 
  • 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. 
  • Breakfast Sausage: Instead of bacon, you could try breakfast sausage as an ingredient. Cook the breakfast sausage on the stovetop until there’s no pink meat left. For extra flavor, you can also cook the breakfast sausage with onion. 
  • 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. 
  • Breakfast Sandwich: To make your omelets into a Delicious Breakfast Sandwich, toast and butter 8 slices of bread or English muffins. Once the omelet is done in the oven, use a spatula to break it into 4 pieces and place it in between the bread slices. Add cheese and any of your favorite sandwich fillings. 

MORE CLASSIC BREAKFAST RECIPES

HOW TO STORE OVEN-BAKED OMELETTES

  • Serve: Don’t leave this recipe out at room temperature for more than 2 hours. 
  • Store: Let the eggs cool down, and then put them in an airtight container to keep in the refrigerator. They’ll stay good for 3-4 days. Reheat them in the microwave before serving. 
  • Freeze: To keep the omelet in the freezer wrap it tightly in tin foil. It can stay good for up to 3 months. Let it thaw in the fridge before reheating it.

Oven-Baked Omelette baked in baking dish

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Dinner, then Dessert

Oven-Baked Omelette

Oven-Baked Omelette is a great way to make eggs to share all baked in an 8x8 pan. The fluffy eggs are topped with onion, cheese, pepper, and ham.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
serving of Oven-Baked Omelette on plate with sour cream and bacon
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Ingredients
 

  • 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 an 9x13 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

Calories: 399kcal | Carbohydrates: 5g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 487mg | Sodium: 1281mg | Potassium: 412mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1289IU | Vitamin C: 32mg | Calcium: 340mg | Iron: 3mg
Keyword: Oven-Baked Omelette

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Oven Baked Omelette for a crowd

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. My husband can only have Egg Beaters (egg substitute). How much of that would you recommend using in this dish?

    Reply

  2. Made this recipe for dinner tonight along with some English muffins and it was delicious!

    Reply

  3. 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.

    Reply

    1. Thank you for bringing this to our attention! I’ve made a note to correct. I used a 9×13 pan!

      Reply

  4. 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!

    Reply

  6. 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.

    Reply

  7. 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

    Reply

  8. 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.

    Reply