This Baked Ham and Cheese Omelette is the perfect make-ahead breakfast or brunch dish—fluffy, savory, and loaded with melty cheese and diced ham.
Baked in the oven until golden, it’s ideal for feeding a crowd or meal-prepping for the week.
Why You’ll Love This Baked Omelette
Hands-Off Cooking: Let the oven do the work.
Fluffy & Light: The texture is soft and airy.
Perfect for Meal Prep: Slice and store for easy breakfasts.
Kid-Friendly: Simple flavors everyone enjoys.
Customizable: Add veggies or switch up the cheese.
What You’ll Need (Ingredient Highlights)
Eggs: The star of the show—use large, fresh eggs.
Milk: Adds creaminess and helps with fluffiness.
Ham: Diced cooked ham brings savory, salty flavor.
Cheddar Cheese: Melty and flavorful; use freshly shredded.
Salt & Pepper: Simple seasoning.
Pro Tips Before You Start
Grease the Pan Well: Prevents sticking and makes slicing easier.
Whisk Eggs Thoroughly: Incorporates air for fluffiness.
Distribute Ingredients Evenly: So every bite is loaded.
Let It Rest After Baking: Makes slicing clean and neat.
Double the Recipe: Perfect for a crowd in a 9×13-inch pan.
How to Make Baked Ham and Cheese Omelette
Step 1: Prep Your Oven
Preheat your oven to 375°F (190°C).
Grease a 9×9 or 8×8-inch baking dish with butter or nonstick spray.
Step 2: Whisk the Egg Mixture
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
Step 3: Add the Good Stuff
Fold in diced ham and shredded cheese.
Pour the mixture into the prepared baking dish.
Step 4: Bake
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
A toothpick should come out clean.
Step 5: Cool and Slice
Let it rest for 5–10 minutes before slicing. Serve warm or store for later.
What to Serve It With
Fresh fruit salad or berries
Toast, bagels, or English muffins
Roasted breakfast potatoes
Green salad with lemon vinaigrette
Coffee, tea, or orange juice
Variations / Substitutions
Cheese Swap: Try Swiss, Monterey Jack, or mozzarella.
Add Veggies: Sautéed onions, bell peppers, spinach, or mushrooms.
Spice It Up: Add jalapeños or crushed red pepper flakes.
No Ham? Use cooked bacon, sausage, or go vegetarian.
Dairy-Free: Use unsweetened almond milk and skip the cheese.
Storage & Leftovers
Fridge: Store slices in an airtight container up to 4 days.
Freezer: Wrap portions individually and freeze for up to 2 months.
Reheat: Microwave gently or warm in the oven at 325°F.
FAQs
Can I make this omelette ahead of time?
Yes, bake it the day before and reheat in the oven or microwave.
What’s the best pan size?
An 8×8 or 9×9-inch square pan works well for 6–8 eggs.
Can I use egg whites?
Yes—replace some or all of the eggs with egg whites.
How do I prevent it from getting watery?
Avoid overbaking and use cooked vegetables to reduce moisture.
Is it good for meal prep?
Absolutely—it reheats beautifully for easy weekday breakfasts.
Final Thoughts
This Baked Ham and Cheese Omelette is a lifesaver for busy mornings and weekend brunches.
It’s hearty, cheesy, and comes together with minimal effort.
Whether served fresh from the oven or reheated during the week, it’s a warm and comforting breakfast staple.
Baked Ham and Cheese Omelette
Ingredients
Method
- Preheat oven to 350°F. Grease a 9×9-inch baking dish.
- (Optional) Sauté onion and bell pepper in oil until softened; cool slightly.
- Whisk eggs, milk, salt, pepper, and garlic powder until blended.
- Layer ham, cheese, and veggies in the dish. Pour egg mixture over top.
- Bake 25–30 minutes, until set and lightly golden.
- Let rest 5 minutes, slice, and garnish before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/baked-ham-and-cheese-omelette-2/
Notes
- Half-and-half makes the omelette extra creamy and rich.
- Sharp cheddar adds bold flavor, but feel free to substitute with Monterey Jack or Swiss.
- Leftovers reheat beautifully for quick breakfasts throughout the week.
