Western Egg Casserole (Easy Baked Omelet)
This Western egg casserole brings together fluffy eggs, savory ham, bell peppers, onions, and melted cheese in one satisfying breakfast dish. Inspired by the classic Western omelet, it’s an easy, hearty recipe that’s perfect for weekend breakfasts, holiday brunches, or feeding a hungry crowd.
When a western omelet becomes a casserole
The first time I worked as a short-order cook, way back in 1984 (wow, that’s hard to believe!), I was taught a simple trick for remembering what goes into a Western omelet: H.O.P. — ham, onions, and peppers. I’ve never forgotten that acronym.
For the record, this easy egg casserole also contains cheese, which technically makes it a Denver egg casserole. Western + cheese = Denver. But whatever you call it, it’s essentially a delicious baked omelet that’s easy to customize, makes serving small groups simple, and is a great way to use leftover ham.
If you love bringing tasty, from-scratch breakfasts to the table as much as I do, be sure to try my from-scratch Denver breakfast skillet, homemade steak fajita omelet, and crab meat omelet, too.
Recipe ingredients
- Eggs: Use the freshest eggs you can get for this recipe. They provide the structure for the casserole, while the yolks add richness and flavor. Whisking them thoroughly with the milk helps create an even, tender texture throughout.
- Whole milk: Whole milk adds moisture and richness, helping the eggs set into a tender, creamy casserole. Its higher fat content gives the finished dish a fuller flavor than reduced fat milk.
- Cheddar cheese: Sharp cheddar is a great choice for its pronounced flavor, which complements the savory ham and vegetables. Buy it in a block and grate it yourself. Freshly grated cheese melts more smoothly than packaged shredded cheese, which often contains anticaking agents.
- Ham: Choose fully cooked ham with good flavor and a firm texture that holds up during baking. Leftover baked ham is ideal, but a thick cut ham steak works just as well. Avoid ham with excessive moisture, which can make the casserole watery.
See the recipe card for full information on ingredients and quantities.
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How to make a western egg casserole
Step 1: Spread the onions and peppers in a single layer on a silicone lined baking sheet. Place in a preheated 350°F (175°C) oven for 10 to 15 minutes, until they begin to soften and release some of their moisture. This helps prevent excess liquid from collecting in the finished casserole.
Step 2: Remove the baking sheet from the oven and allow the onions and peppers to cool before adding them to the egg mixture.
Step 3: In a large mixing bowl, whisk together the eggs, whole milk, granulated garlic, salt, and pepper until thoroughly combined and uniform in color.
Step 4: Stir in the cheddar cheese, ham, and cooled onions and peppers until evenly distributed throughout the egg mixture.
Step 5: Pour the mixture into the prepared baking dish and bake at 350°F (175°C) for approximately 45 minutes, or until a knife inserted into the center comes out clean.
Top tips
- Avoid overbaking: Begin checking the casserole a few minutes before the recommended baking time. The center should be set but still tender. Overbaking can cause the eggs to tighten, release moisture, and develop a rubbery texture.
- Let the casserole rest before serving: Allow it to rest for 5 to 10 minutes after removing it from the oven. This gives the eggs time to firm up slightly, making it easier to cut clean portions without sacrificing the tender texture.
- Customize the vegetables: Green bell peppers are traditional in a Western omelet, but red, yellow, or orange bell peppers can be used for a sweeter flavor. A combination of colors also makes the finished casserole more visually appealing.
- Try different fillings: Add or substitute mushrooms, spinach, zucchini, bacon, or sausage to create your own variation. Precook vegetables that release a lot of moisture, and cook bacon or sausage thoroughly before adding them to the egg mixture. Drain off any excess liquid or grease to prevent a watery casserole.
- Store leftovers: Allow the casserole to cool, then transfer it to an airtight container and refrigerate for up to 3 to 4 days.
- Freeze individual portions: Cool the casserole completely, then cut it into individual servings. Wrap each portion tightly and place in a freezer safe container or bag. Freeze for up to 2 months for the best texture.
- Reheat gently: Thaw frozen portions overnight in the refrigerator. Cover and reheat in a 325°F (165°C) oven until heated through, taking care not to overcook the eggs.
Serve
For a hearty breakfast, serve this Western egg casserole with crispy skillet home fries, homemade hash browns, or roasted breakfast potatoes. My leftover mashed potato patties are a delicious way to put leftover mashed potatoes to good use. Avocado toast from scratch is another satisfying option, while fresh seasonal berries or a colorful fruit salad add a refreshing contrast. A spoonful of simple pico de gallo, homemade salsa, or a dash of hot sauce adds extra flavor to each serving.
Warm homemade buttermilk biscuits and New York style bagels from scratch are delicious accompaniments to this casserole. For those who enjoy toast with their eggs, serve thick slices of toasted soft white bread or Italian semolina bread with old-fashioned homemade butter. Homemade English muffins are another great option.
If you’re planning a weekend breakfast or holiday brunch, add a few sweet treats to the table. Homemade apple cider donuts, old-fashioned skillet cinnamon rolls, and pecan rolls from scratch are wonderful choices. Old-fashioned carrot muffins, homemade pumpkin crumb muffins, peanut butter scones from scratch, and rustic maple walnut scones offer even more variety. Round out the meal with freshly brewed coffee and a homemade coffee creamer — natural brown sugar creamer, cinnamon roll creamer from scratch, and creamer with vanilla and honey are all great choices.
Other recipes you’ll love
If you loved this from scratch breakfast recipe, give these other great breakfast recipes a try too!
Bacon Egg and Cheese Quesadilla
Sausage and Egg Quesadilla
Pumpkin Spice Pancakes
Pumpkin Cranberry Scones
Apple Cheddar Scones
Home Fries and Eggs Recipe – Classic Diner Style Breakfast
Western Egg Casserole
Ingredients
- 8 large eggs
- 1 cup whole milk
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 cup coarse ground black pepper
- 1 cup shredded cheddar cheese
- 3/4 cup diced ham
- 1/2 cup diced yellow onion
- 1/2 cup diced green pepper
Instructions
- Preheat the oven to 350°F (175°C). Spread the onions and peppers on a silicone lined baking sheet and bake for 10 to 15 minutes to release excess moisture.
- Remove the onions and peppers from the oven and allow them to cool.
- Whisk the eggs, whole milk, granulated garlic, salt, and pepper together in a large mixing bowl until well combined.
- Stir the cheddar cheese, ham, onions, and peppers into the egg mixture until evenly distributed.
- Pour the mixture into a well greased 8×8 inch baking dish.
- Bake for about 45 minutes, or until the center is set and a knife inserted into the center comes out clean.
- Rest for 5 to 10 minutes before cutting and serving.
Notes
- Avoid overbaking the casserole. The eggs can become firm and rubbery when cooked too long.
- Green bell pepper is traditional, but red, yellow, or orange bell pepper can be substituted.
- Mushrooms, spinach, zucchini, cooked bacon, or cooked sausage can be added or substituted. Precook ingredients that release excess moisture and drain them well before adding them.
- Store leftovers covered in the refrigerator for 3 to 4 days.
- Freeze cooled individual portions in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, at 325°F (165°C) until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
