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When you see how quickly and easily a Baked Omelette comes together, it will be part of the regular breakfast rotation in your home. It’s high-protein, gluten-free, low carb, and a great way to sneak in extra veggies! Customize the toppings to your liking and double the batch to freeze an unbaked one for later.
“Had this last week and its in the oven again for tonight! Loved it that much! AND it was SO easy!” ⭐️⭐️⭐️⭐️⭐️ – Jen
Wait…you can bake an omelette?
When you hear the word “Omelette”, you likely think of the stovetop egg dish and not of a casserole-style recipe.
But, we’re shaking things up and giving you an oven-baked version of this classic recipe. You’ll find that a baked omelette is just as easy and yields equally delicious results.
The ingredients are very customizable which makes this a go-to recipe for many busy families.
Tip: Cook Once and Eat All Week!
You can easily double this recipe and store the leftovers in the fridge for busy week mornings. It works perfectly as a grab and go breakfast.
One of the beauties of this recipe is that the ingredients are easily customized to your liking. As long as you keep these ratios, your Oven Omelette will come out moist and tasty!
- Eggs, cheese, and milk – The amount of these shouldn’t be changed too much. You can mix up the cheese you use, though.
- 1 cup of veggies – Aside from spinach, veggies will need to be sautéed in advance. Otherwise they will be undercooked and crunchy. Here are some veggie options:
- Bell pepper
- Cooked breakfast meat – Again, choose your own adventure. Or just add more veggies if you want to make it vegetarian. Here are some ideas:
- Chopped ham (a great way to use leftovers from Crockpot Ham)
- Breakfast sausage
- Bacon (make it in the oven to save time and mess).
How to Make an Oven Omelette
In a large mixing bowl, beat the eggs and milk until combined. Stir in cheese.
Now add your cooked and cooled veggies and meat.
Note: If you want to add spinach, this would be the time to do it.
Bake the Omelette
You will add your ingredients to a greased 9-inch baking pan. This can be glass or metal. If using glass, you might have to add a few minutes to our cooking time.
My Favorite Baking Pan
I can’t say enough good things about our Caraway Bakeware. I didn’t even have to use cooking spray for this recipe. The nonstick ceramic does all of the work for me!
Serve Warm and Enjoy!
While the oven omelette is its very best right out of the oven, it makes great leftovers too. Serve it with our Classic Fruit Salad or one of our 7 Smoothies for a perfectly well-rounded breakfast!
7 Must Have Smoothie Recipes
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Make It a Freezer Meal
You’ve come to the right place if you’re looking for make-ahead freezer meals.
Not only have we written two freezer meal cookbooks, but we also have some amazing 1 Hour Freezer Prep Plans that walk you through how to make 6 meals in one hour.
Like so many of our freezer meal recipes, this egg dish will work beautifully as a make ahead breakfast.
Assemble all of the ingredients together in a freezer container or freezer bag. Do not bake. Seal and freeze.
Thaw completely. Bake according to directions.
Bagwell Freezer Bag Stand
When a freezer meal recipe is large or has lots of liquid, I have found that this particular bag stand works best. It’s more secure and less prone to slipping or tipping over. Check it out!
More Make Ahead Breakast Recipes
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
This Baked Oven Omelette is so easy and flavorful, you’re going to love breakfast again. Inexpensive, easy and healthy? Now that’s winning breakfast!
- Cooking spray
- 1 1/2 teaspoons avocado oil or olive oil
- 1 cup diced veggies, like bell peppers, onion, mushrooms, etc.
- 9 large eggs
- 1/2 cup whole milk (sub: plain dairy-free milk)
- 1 cup shredded cheddar cheese (sub: mozzarella, Swiss, Colby jack or pepper jack)
- 1/2 – 1 cup cooked breakfast meat, like chopped ham, cooked breakfast sausage, or cooked bacon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Make It Now:
- Prep: Preheat oven to 400°F degrees. Grease an 8×8 or 9×9 casserole dish with cooking spray.
- Saute Veggies: In a medium skillet, heat the oil over medium-high heat until shimmery. Add the diced veggies. Season lightly with salt and pepper. Stir occasionally until the vegetables are just beginning to brown, about 5 minutes. Remove from heat and set aside to cook a bit. (This would also be a good time to cook the meat, if it isn’t already.)
- Combine: In a large mixing bowl, beat the eggs and milk until combined. Stir in cheese, veggies, and meat. Note: If you want to add spinach, this would be the time to do it.
- Bake: Pour egg mixture into the casserole dish. Bake for 20-25 minutes or until eggs are set.
Freeze For Later: Assemble all of the ingredients together in a freezer container or freezer bag. Do not bake. Seal and freeze.
Prepare From Frozen: Thaw completely. Bake according to directions.
Dairy-Free Version: Use plain non-dairy milk (i.e. almond milk) and omit the cheese or use dairy-free cheese like Daiya brand.
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