Name: Easy Baked Omelet Recipe with Ham, Cheese, and Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 Tbsp salted or unsalted butter; 1 small red bell pepper, seeded and diced or thinly sliced; 1 small green bell pepper, seeded and diced or thinly sliced; 1 cup chopped green onions; 1 lb cubed smoked ham; 2 1/2 cups Colby Jack cheese, divided; 12 large eggs; 2 cups half and half or heavy cream; 1 1/2 tsp garlic salt; 1 tsp black pepper; 1 1/2 tsp granulated garlic or garlic powder; 1 tsp onion powder; 1 tsp ground mustard; 1/4 cup roughly chopped fresh parsley, plus additional for garnishing

Description

This easy baked omelet is packed with smoked ham, colorful bell peppers, green onions, and plenty of melted Colby Jack cheese. Baked until fluffy and golden, it’s a hearty breakfast casserole that’s perfect for family brunches, holidays, or make-ahead mornings.

Ingredients

2 Tbsp salted or unsalted butter
1 small red bell pepper, seeded and diced or thinly sliced
1 small green bell pepper, seeded and diced or thinly sliced
1 cup chopped green onions
1 lb cubed smoked ham
2 1/2 cups Colby Jack cheese, divided
12 large eggs
2 cups half and half or heavy cream
1 1/2 tsp garlic salt
1 tsp black pepper
1 1/2 tsp granulated garlic or garlic powder
1 tsp onion powder
1 tsp ground mustard
1/4 cup roughly chopped fresh parsley, plus additional for garnishing

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Instructions

Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.
In a small skillet, melt the butter. Cook the red bell pepper, green bell pepper, and green onions until softened, about 3 minutes. Add the cubed ham and cook just until the liquid evaporates. Remove from the heat and set aside to cool slightly.
In a large bowl, whisk together the eggs, half and half, garlic salt, black pepper, granulated garlic, onion powder, and ground mustard until fully combined.
Layer the ham-vegetable mixture onto the bottom of the prepared baking dish. Sprinkle with 1 1/2 cups of the shredded cheese.
Carefully pour the egg mixture over the ham and cheese. Sprinkle the top with chopped parsley and the reserved 1 cup of cheese.
Transfer to the preheated oven. Bake for 40–50 minutes, or until puffed and lightly golden brown and the center is set when gently shaken.
Let stand for 5 minutes to settle, then slice and serve garnished with parsley or green onions.

Notes

Cheese: You can use any variety of shredded cheese you enjoy, such as sharp cheddar, Gruyere, Swiss, mozzarella, or pepper jack for a hint of spice.
Eggs: You can adapt this recipe using the equivalent amount of egg whites or combine whole eggs and egg whites. Changing the eggs will change the volume.
Ham: Swap out the ham for cooked bacon or breakfast sausage.
Heavy Cream: You can use half and half or whole milk in place of heavy cream.
Peppers: You can use yellow bell peppers, poblano peppers, or jalapeño peppers.
Vegetables: Add fresh baby spinach, zucchini, or sautéed mushrooms along with the bell peppers.
Fresh Herbs: You can use fresh chives or fresh basil.
Toppings: Serve this omelet on bread or a buttermilk biscuit as a breakfast sandwich. You can also serve it topped with sour cream, salsa, or diced avocado.
Make-Ahead Tip: Fully assemble the omelet mixture one day in advance and cover with plastic wrap. Refrigerate overnight, then allow 15–20 minutes on the counter before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Main Course
Method: Bake
Cuisine: American, Southern