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The Boat Shed Kitchen

Baked Ham and Cheese Omelette

This baked ham and cheese omelette is a no-fuss, oven-baked twist on a breakfast classic. Fluffy eggs are whisked with milk and seasoned, then poured over layers of diced ham, cheddar, and optional sautéed veggies. It’s protein-packed, easy to prep ahead, and great for feeding a crowd.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 290
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. Grease a 9×9-inch baking dish.
  2. (Optional) Sauté onion and bell pepper in oil until softened; cool slightly.
  3. Whisk eggs, milk, salt, pepper, and garlic powder until blended.
  4. Layer ham, cheese, and veggies in the dish. Pour egg mixture over top.
  5. Bake 25–30 minutes, until set and lightly golden.
  6. Let rest 5 minutes, slice, and garnish before serving.
  7. 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.