Name: Baked Ham and Cheese Omelette
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 large eggs; ½ cup milk or half-and-half; ½ tsp salt; ¼ tsp black pepper; ¼ tsp garlic powder; 1 cup diced deli ham; 1 cup shredded sharp cheddar cheese; ½ cup diced onion optional; ½ cup diced bell pepper optional; 1 –2 Tbsp oil or butter for sautéing if using; Chopped chives or parsley for garnish

There’s nothing quite as satisfying as a golden, puffy slice of Baked Ham and Cheese Omelette straight from the oven—light, tender eggs envelop melty cheese and savory ham, all in one simple, make-ahead dish.

Perfect for busy mornings, brunch gatherings, or even a weeknight dinner, this oven-baked omelette frees you from standing at the stove, letting you set it and forget it while the aromas of breakfast fill your kitchen.

Why You’ll Love This Recipe

Hands-Off Baking – No stovetop babysitting; the oven does all the work

Batch-Friendly – Serves 4–6, ideal for family meals or weekend brunch crowds

Make-Ahead Magic – Prep the night before and bake fresh in the morning

Protein-Packed – Eggs, ham, and cheese deliver lasting energy

Customizable – Swap in your favorite cheeses, meats, or veggies

What You’ll Need (Ingredient Highlights)

Large Eggs (8) – The light, airy base that puffs up beautifully

Milk or Half-and-Half (½ cup) – Yields a tender, custardy texture

Deli Ham (1 cup, diced) – Adds savory, smoky flavor and meaty bites

Sharp Cheddar Cheese (1 cup, shredded) – Melts into gooey pockets—feel free to use Swiss, Gruyère, or mozzarella

Onion & Bell Pepper (½ cup each, diced) – Sweet aromatics that soften in the bake

Salt, Pepper & Garlic Powder – Simple seasonings that elevate every ingredient

Fresh Chives or Parsley (optional garnish) – Bright herb finish

Pro Tips Before You Start

Room-Temp Ingredients: Let eggs and milk sit at room temperature for 15 minutes to ensure even baking and prevent cracking.

Grease Thoroughly: Butter or spray the baking dish liberally so your omelette releases cleanly.

Don’t Overload: Keep fillings to about 1½ cups total—too much weight can weigh down your eggs.

Gentle Whisking: Whisk eggs just until blended; over-beating can cause a dense texture.

Rest Before Slicing: Let the baked omelette sit for 5 minutes to set and make slicing neater.

How to Make Baked Ham and Cheese Omelette

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Grease a 9×9-inch or 2-quart baking dish with butter or nonstick spray.

Step 2: Sauté Aromatics (Optional)

For extra flavor, warm 1 Tbsp oil in a skillet over medium.

Sauté ½ cup diced onion and ½ cup diced bell pepper for 3–4 minutes, until softened.

Cool slightly.

Step 3: Whisk the Egg Mixture

In a large bowl, whisk together 8 large eggs, ½ cup milk or half-and-half

½ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder until just combined.

Step 4: Layer Fillings

Spread 1 cup diced ham evenly in the bottom of the prepared dish.

Sprinkle 1 cup shredded cheddar cheese on top, then scatter the sautéed onion and pepper (if using).

Step 5: Pour & Bake

Pour the egg mixture over the fillings.

Give the dish a gentle shake to level.

Bake in the preheated oven for 25–30 minutes, or until the center is set and the top is lightly golden.

Step 6: Rest & Garnish

Remove from oven and let rest 5 minutes before slicing into squares or wedges.

Garnish with chopped chives or parsley, if desired.

What to Serve With Baked Ham and Cheese Omelette

Mixed Green Salad – A crisp, vinegary salad balances the richness

Roasted Breakfast Potatoes – Herb-roasted potatoes for a heartier spread

Fresh Fruit Platter – Bright berries or melon add natural sweetness

Toast or English Muffins – Buttered and toasted for dipping

Variations / Substitutions

Meat Swap: Use cooked bacon, sausage crumbles, or diced smoked turkey instead of ham.

Cheese Change: Try Swiss, Gruyère, pepper jack, or a blend of cheeses for different flavor profiles.

Veggie Boost: Fold in spinach, mushrooms, zucchini, or cherry tomatoes (about 1 cup total).

Dairy-Free: Replace milk with unsweetened almond or oat milk and use dairy-free cheese.

Herb Twist: Mix fresh dill, basil, or tarragon into the eggs for an herby lift.

Storage & Reheating Tips

Refrigerate: Store cooled, sliced omelette in an airtight container for up to 4 days.

Reheat: Warm individual pieces in the microwave for 30–45 seconds, or in a 350°F oven for 8–10 minutes until heated through.

Freeze: Wrap portions tightly in foil or freezer-safe containers for up to 1 month.

Thaw overnight in the fridge, then reheat as above.

FAQs

Can I double this recipe?
Yes—use a 9×13-inch dish and increase eggs to 12–14, with 1 cup milk and 2 cups each of ham and cheese; bake for 30–35 minutes.

Why didn’t my omelette puff up?
Make sure your eggs and milk are room temperature, and don’t peek too often—heat loss can prevent rising.

Is this suitable for meal prep?
Absolutely! Bake, slice, and portion into containers for grab-and-go breakfasts all week.

Can I bake individual servings?
Yes—divide the mixture among greased ramekins and bake for 18–20 minutes, until set.

How do I prevent soggy edges?
Don’t oversoak the fillings; drain any excess moisture from vegetables before adding.

Can I make it vegetarian?
Omit ham and add extra veggies or vegetarian sausage crumbles.

What if my center is still jiggly?
Return to the oven in 2-minute increments until fully set.

Final Thoughts

This Baked Ham and Cheese Omelette is the epitome of effortless, crowd-pleasing breakfast (or anytime!) fare.

With its tender, custardy interior and savory pockets of ham and cheese, it’s a recipe you’ll return to again and again—for family brunches, holiday mornings, or simple weeknight dinners.

The Boat Shed Kitchen