Western Egg Casserole

This Western egg casserole is a baked omelet filled with savory ham, peppers, onions, and cheddar cheese for a tender, flavorful breakfast that’s easy to make and serve.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 245kcal

Author Diane Gail

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

US Customary - Metric

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 8x8 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