Oven Omelet {Freezer Meal}
My family has a love affair with eggs whether it’s for breakfast, lunch, or dinner. No skin off my back, since they are cheap, easy to make, and healthy. This “omelette” casserole is either breakfast or dinner at our house at least once a week. A few advantages of the Oven Omelet:
- less work and mess to make than scrambled eggs or a traditional egg casserole
- great for a big crowd
- you can easily refrigerate the leftovers and reheat later
- your kids can help you make it
- you can use a piece of it on a toasted bagel or English muffin for a quick breakfast sandwich
- you can hide veggies in it, which I often do for my kids (try finely grated carrot, pureed squash, pureed sweet potato, chopped up green pepper, chopped up spinach or pureed pumpkin)
- make it vegetarian by replacing the meat with some sauteed peppers and onions
We often pair this breakfast item with fresh fruit and Brownie Baked Oatmeal or Peanut Butter and Banana Baked Oatmeal.
Make sure to check out our other breakfast recipes for more healthy ideas. Enjoy!
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This Oven Omelet is so easy and flavorful, you’re going to love breakfast again. Inexpensive, easy and healthy? Now that’s winning breakfast!
Ingredients
- 8–9 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese (you could sub other cheeses like mozzarella, fresh Parm, swiss, or pepper jack)
- 1/2 – 1 cup chopped ham or cooked breakfast sausage
- 1/4 teaspoon pepper
- 2 teaspoons dried parsley, crushed in your hand or 2 tablespoons fresh parsley, minced
Instructions
- Preheat oven to 400 degrees.
- Beat eggs and milk until combined. Stir in cheese, meat, pepper, and parsley (or any other additions you like).
- Pour into a greased 8×8 or 9×9 casserole dish.
- Bake for 20-25 minutes or until eggs are set.
Notes
Freezer Meal Instructions:
To Freeze:
Put casserole together in a freezable casserole dish but do not bake. Carefully wrap dish in plastic wrap and foil or apply a lid. Freeze.
To Prepare:
Thaw completely. Bake according to directions.
Looks yummy im gonna try the recipe
★★★★★
Would it be ok to make the night before and chill in the fridge before cooking in the morning. Trying to figure out some good healthy breakfasts for my family, but I have a horrible time trying to get up in the mornings!
Absolutely! This works well.
Had this last week and its in the oven again for tonight! Loved it that much! AND it was SO easy!!!
I want to make this and add hash brown potatoes to the mix? Would you add them frozen?
I haven’t added frozen hashbrowns to this particular recipe before, so I’m not sure. Has anyone else tried this?
Just made today for a great Memorial Day breakfast. It was a hit with the whole family. The best part was it was so easy to make & tasted awesome. I put sautéd onions & peppers, spinach, bacon, green onion & cheese in mine.
Ooo, that sounds delicious. Can’t go wrong with more veggies and of course bacon and cheese.
Do you know if this freezes well? To be heated up as individual servings? I am the first one to leave the house in the mornings and am constantly looking for super easy breakfast solutions for my family. As long as they can grab it and nuke it, they will usually eat it!
Debbie, this really isn’t a great one to freeze ahead and reheat in the microwave. Gets a little tough. I would suggest trying the Breakfast Casserole Muffins, Savory Breakfast Muffins, Chocolate Banana Muffins (Version 2.0), and Breakfast Cookies if you want some freezable/reheatable options for the family. I make up a batch, let them cool completely, put them in a freezer bag. To reheat from frozen, cover with a moist paper towel and microwave in increments (start with 30-60 seconds and keep going until warmed through).
I love this idea. I “make” omelets every other day and I just want something easier.
For sure going to try this one!