This easy cheesy casserole is perfect for breakfast or dinner. It’s loaded with tons of flavor from chopped bell peppers and onions, and the protein from the eggs and ham will keep you full and satisfied.
A generous slice is quite filling on its own, but feel free to pair this baked omelet with some fresh fruit, toast, or an English muffin.
I used Pete & Gerry’s Free Range Organic Eggs for this recipe. These eggs are free range with no pesticides, no added hormones, no antibiotics, and no GMO’s. They are Grade A USDA certified organic and certified humane.
And though I know that brown eggs are just a color and have no impact on flavor or nutrition, I just think they are so pretty!
What makes this recipe so fast is that all of the additions can be found pre-chopped and pre-packaged at most grocery stores, saving you even more time!
|Easy Baked Breakfast Omelet|| |
- 1½ cups mixed frozen chopped red bell peppers, green bell peppers, and onion (can substitute fresh)
- 8oz cubed cooked ham
- 8 large eggs
- ⅓ cup milk (can use non-dairy milk)
- ½ cup shredded cheese of choice
- Salt and pepper, to taste
- Pre-heat oven to 400F and spray a 9x9 square baking dish with cooking spray. Set aside.
- Heat a skillet over medium heat, spray with cooking spray, and add the mixed chopped vegetables. Cook until soft and fragrant.
- Add the ham to the skillet and continue to cook for an additional 5 minutes. Sprinkle the ham and vegetable mixture into the bottom of the prepared baking dish. Allow to cool slightly.
- Meanwhile, in a mixing bowl, whisk together milk and eggs.
- Pour half of the egg mixture onto the cooled ham and vegetable layer. Sprinkle with the cheese, and then add the rest of the egg mixture. Sprinkle with a very small pinch of salt and some pepper.
- Bake for 22-25 minutes or until eggs are set.
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Disclosure: we were provided free eggs from Pete & Gerry’s to try for use in the creation of this recipe.