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READY IN 55 mins

Baked Omelet

Read Reviews (232)

"This is a great Christmas breakfast, brunch dish or company breakfast!" — M. Clayton

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Original recipe makes 4 to 6 servings Change Servings

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced

1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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So easy and wonderful! Light & fluffy. I would put it on the higher rack in your oven to keep the bottom from browning so drastically. I added leftover broccoli from last night's dinner and the hubby thought I slaved for hours.

—THEBACCHUS

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Most Helpful Critical Review

May 04, 2008

Maybe I just don't like omelets done in the oven or something, although I've made other egg dishes in the oven that were fine. It was rather on the puffy side, and it seemed like all I could taste was "puffy", and that it prevented other flavors from coming through. i.e. I could hardly taste the ham or cheese, even though ham has a strong, salty flavor. I didn't really *dislike* it -- just seemed a bit on the boring side and I can't see a reason to make it again.

—Erimess

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307 Ratings

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Dec 15, 2003

I love this recipe. I did change it some by using bacon instead of ham and parm. cheese instead of the moz. Omitted the onions and sprinkled extra chedder and chives on top just before it was done. Served it with chopped tomatoes on top. The basic recipe is wonderful because there are so many ways you can fix it. Next time I'm thinking asparagus and fresh mushrooms. Yum! Thanks for sharing.

—KDHNOW

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Mar 08, 2008

update: So much better than a regular omelet. Today I used 6 eggs, some browned sausage, 3/4 cup of milk and one chopped green onion. I reduced the cheese just a bit and used 3/8 tsp seasoned salt. Turned out to be a little too much salt. I think a dash of hot sauce would have been great, but didn't think of it this morning. I used an 8 inch pie pan and baked for 35-40 minutes. Original review: This is a tasty and easy recipe. I like that it is also a great recipe for making substitutions based on what I have in the frig. Today I made it with parmesean as other have suggested (NOT the powdery kind in a shaker) instead of mozzarella and used some sour cream in place of half of the milk. Also added a few chives, about 1 teaspoon summer savory, and some dried parsley to the seasonings. Left out the ham and served it with sausage links. This is now a Sunday morning treat at our house.

—Sally

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Dec 24, 2003

This is a great recipe! I modified the original ingredients by adding a little more ham. I also added mushrooms and onions which I sauteed in butter and seasoned with garlic salt (8 oz. fresh sliced mushrooms and a medium white onion) in place of the minced onion. I made it for my wife and kids on Mother's Day and the whole family enjoyed it very much.

—JHARMS

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Mar 18, 2005

Excellent! Mine took 1 hour to bake. The glass dish made it perfect and it kept warm well. Once I let it sit for a few minutes, it formed a nice shape. I used bacon and greased the glass dish with a touch of the bacon grease for added flavor. Moist and delicious. Many variations including diet and non diet versions!

—Chefcookie1

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Dec 23, 2003

I made this for friends and received rave reviews. I served large portions and everyone cleaned their plate. It turns out light like a soufflé. I like it better than the heavy casseroles with bread in them.

—EMERYCAROL

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Jul 25, 2011

LOVE IT! But confused by the number of people who were put off by the photograph...you can add your own picture of your creation! It clearly says photo 1 of 17...and many reviews state how they add thier own ingredients, making it a family favorite. That's why we love it! Whatever veggies or meats or cheeses are in the pantry go into the omlete! It is a good solid recipe as is, but a great base to use up leftovers or items that are in need of use. A frequent breakfast for dinner in our home! And the reviewer who gave it 1 star without even trying the recipe based on the mushrooms in the photo that aren't listed in the recipe...shame on you. Your comment is a true waste of allrecipes.com users time.

—beccabooco

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Nutrition

Calories
251 kcal
13%

Carbohydrates
4.7 g
2%

Cholesterol
373 mg
124%

Fat
16.9 g
26%

Fiber
0.1 g
< 1%

Protein
19.9 g
40%

Sodium
591 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Omelet

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 251
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 7.5g 38 %
Cholesterol 373mg 124 %
Sodium 591mg 24 %
Potassium 268mg 7 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 0.1g < 1 %
Protein 19.9g 40 %
** Sugars 3.3g
Vitamin A 14 %
Vitamin C 1 %
Calcium 30 %
Iron 18 %
** Thiamin 18 %
Niacin 41 %
Vitamin B6 14 %
Magnesium 9 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.