Baked Omelet

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This is a no-fuss prep, no-hovering-over-the-stove-to-cook omelet for the family.  It mixes up quickly and you can customize it to your liking.  I love doing this one on a Sunday morning before church!  It’s nice and filling, so the sermon isn’t interrupted by a growling tummy. ~Kathy



  • 8 large eggs
  • 1/2 cup half-and-half
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped fully cooked ham or pork breakfast sausage
  • 1/4 cup finely chopped kale
  • 1/4 cup finely chopped green pepper
  • 3 Tbsp. finely chopped onion
  • ¼ tsp salt
  • black pepper to taste


Preheat oven to 400°F.

In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper, kale, and onion.  Pour into a greased 9-in. square baking dish.   Loosely cover with foil.  Bake for 25 minutes or until set and golden brown.

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