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Baked Omelette on a plate with strawberries and blueberries.

Baked Omelette

This Baked Omelette is a high-protein, gluten-free, delicious breakfast to prep ahead for the week. Customize the add-ins to your liking and double the batch to freeze an unbaked one for later.

Yield: 6 servings 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
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Ingredients

  • Cooking spray
  • 1 1/2 teaspoons avocado oil or olive oil
  • 1 cup diced veggies, like bell peppers, onion, mushrooms, zucchini, kale, etc.
  • 9 large eggs
  • 1/2 cup whole milk (sub: plain dairy-free milk)
  • 1 cup shredded cheddar cheese (sub: feta crumbles, shredded Swiss, Colby jack or pepper jack)
  • 1/21 cup cooked breakfast meat, like chopped deli ham, crumbled breakfast sausage, or chopped bacon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: fresh chopped spinach or herbs like parsley or basil

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Instructions

Make It Now:

  1. Prep: Preheat oven to 400°F degrees. Grease an 8×8 or 9×9 casserole dish with cooking spray. 
  2. 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 softened, about 4-5 minutes. Remove from heat and set aside. (This would also be a good time to cook the meat, if it isn’t already.)
  3. Combine: In a large mixing bowl, beat the eggs and milk until combined. Stir in cheese, veggies, and cooked meat. Note: If you want to add fresh chopped spinach or herbs, this would be the time to do it.
  4. Bake: Pour egg mixture into the casserole dish. Bake for 20-25 minutes, just until eggs are set in the middle. Let cool slightly before slicing.

Freeze For Later: Follow Steps 2-3. Pour the batter into a gallon-size freezer bag or into a greased square casserole dish with lid. Seal tightly and freeze. (Tip: Freeze the freezer bag on a sheet pan. Remove pan once it’s frozen.)

Prepare From Frozen: Thaw completely. Bake according to directions.


Notes/Tips

  • Dairy-Free Version: Use plain non-dairy milk (i.e. almond milk) and omit the cheese or use dairy-free cheese like Daiya brand.
  • Instead of sautéing the veggies, you can instead add them to a microwave-safe bowl and toss with oil. Cover with a paper towel and microwave for 4-5 minutes, until softened.
  • I don’t recommend freezing this dish after baking, unless you cut it into slices to put on Breakfast Sandwiches. They freeze great!
  • My favorite baking dish for this casserole is the Caraway Square Baking Pan. If you want to freeze it in a dish and bake later, try the Oxo Freezer-to-Oven Dish.
© Author: Rachel Tiemeyer
Cuisine: American Method: Baked