Ham and Cheese Omelet Casserole Recipe - Allrecipes.com
Ham and Cheese Omelet Casserole Recipe

Ham and Cheese Omelet Casserole

Recipe by  

"Delicious one dish meal. Breakfast for breakfast, for lunch or for dinner! Serve hot with hash browns if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

This is a simple way to get breakfast on the table fast. I agree with DREGINEK that it is just like a stove top omelet, but it worked better this way because I got up with the baby, before anyone else and while he was eating, I popped this in the oven & made potatoes. Thanks for an easy idea Peggy!

 
Most Helpful Critical Review
Jan 07, 2004

This took almost two hours to cook, It had no flavor to it. I even added chopped onion and chopped green chili's to it. The only thing my child ate of it was the ketchup he made me serve with it. It was a waste of eggs and ham, not to mention time. I started it at 4:45 in the oven it didn't get done until 6:20 I am very dissapointed.

 
Jan 23, 2006

I am always on the hunt for breakfast meals that can be easily frozen into individual portions, and reheated at work, and decided to give this a try. I enjoyed it, however, it didn't remind me of the traditional stuffed omelet. So I think next time what I'll do is add half the eggs to the bottom of the pan and bake for a few minutes to solidify the egg. Then add the "fillings" and bake a bit more, to melt the cheese around the loose ingredients, therefor creating a second layer. Then add the rest of the eggs and finish the cooking as normal. That way I can have mini, square, stuffed omelets to take with me! I ended up using 6 whole eggs and 4 egg whites, and used a 9x13-inch pan (and was able to get 8 good sized squares). 2 cups of ham is a little bit too much for my taste...I will probably only use 1 cup next time, and add other ingredients to make it a western omelet. Also, I used fat free cheddar, and upped the amount to about 1 1/2 cups.

 
Jan 21, 2004

We found this to be pretty good. I reduced the milk to 3/4c and added some crumbled cooked bacon and some minced green onions. It was tasty & fluffy and cooked in the time specified for us. However, in honesty, it isn't much different than an omelett cooked over the stove-top. But if you already have your handy full with other breakfast dishes, this one does come in handy! Thanks Peggy!

 
Jan 03, 2005

I made this for dinner last night, and my boyfriend and I loved it. However, unless you like things pretty bland, I would consider this a base recipe to be added to. I used sharp cheddar cheese and added some scallions. Next time I make it, I think I will add a little Pepper Jack cheese, some bell pepper and onion, and maybe even some diced tomatoes or salsa. I can't wait!

 
Mar 31, 2007

Great recipe here! This was awesome to just pop in the oven while I prepared the other parts of our breakfast. My husband and father-in-law gobbled this up. I made it almost exactly as written, using slightly less ham, and sharp cheddar cheese. Baked for 50 minutes in a round souffle dish. The inside was light and fluffy. Make sure you really "froth" the eggs when you mix this.

 
Jan 07, 2004

I thought this recipe was really tasty and so easy. Its a great way to use up left over ham. I will deff make it again. I used only half the eggs and milk, but used the full amount of ham and cheese..I also lined the bottom of the pan with seasoned crutons and added some diced onion to give it an added touch.

 
Sep 20, 2005

Quick easy breakfast. Made this the night before, stuck it in the fridge. Pulled it out the next morning to bake, and voila...breakfast. Next time I'm gonna add bell peppers and mushrooms because we like those in our omelets. Good base though. The possibilities are endless.

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 494 mg
  • 165%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 1440 mg
  • 58%

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

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