Baked Oven Omelet
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This baked oven omelet is one of those beloved family recipes that’s been passed down from my mom, and it’s been a staple in our holiday mornings for as long as I can remember. She’s been making it for decades, and now it’s one of my favorite dishes to share—especially during the holidays. One of the best things about it? You can assemble it the night before, pop it in the fridge, and then simply bake it in the morning while you sip hot chocolate and open presents. It’s a lifesaver on Christmas morning, and just as perfect for Easter brunch or any cozy weekend when you want something hearty and homemade without the fuss.
When I make this, I like to use square sandwich bread—the kind with uniform edges—which makes layering super easy and helps everything bake evenly. I always trim off the crusts to keep the texture soft and uniform, and I never toss them! I save those crusts to make my mom’s sage dressing for turkey, another holiday favorite that brings back so many memories.
This recipe is also a fantastic way to use up leftover ham, making it both practical and delicious. You build it in layers, almost like a breakfast lasagna, with the bread acting as your “noodles.” Each bite is warm, savory, and comforting—just the kind of dish that makes a holiday morning feel extra special.
Ingredients for Baked Oven Omelet
- SANDWICH BREAD
- SPREADABLE MARGARINE FROM A TUB
- CHEDDAR CHEESE
- HAM
- GREEN ONION
- LARGE EGGS
- MILK
- SALT
- PAPRIKA
- PREPARED MUSTARD
Instructions for Baked Oven Omelet
Start by trimming the crusts off your sandwich bread. (Tip: Save those crusts for homemade breadcrumbs or your favorite stuffing recipe!) Then, spread margarine or softened butter on both sides of each slice.
Next, layer the buttered bread slices in the bottom of a 9×13-inch baking dish, using just enough to fully cover the base. Sprinkle over 1 cup of shredded cheese, followed by half the diced ham and half the chopped green onions.
Add a second layer of buttered bread slices, then top with another 1 cup of cheese, the remaining ham, and the rest of the green onions.
In a large bowl, whisk together the eggs, milk, salt, paprika, and dry mustard until smooth. Pour the egg mixture evenly over the layered bread and fillings, making sure everything is well soaked. Finish by sprinkling the remaining cheese over the top.
Cover and refrigerate overnight to let the flavors meld and the bread absorb the custard.
In the morning, bake at 350 degrees F for 45 to 60 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let it rest for a few minutes before slicing. This recipe serves 9 to 12, making it perfect for holiday mornings or weekend brunch with family.
Frequently Asked Questions
Can I use different meats?
Absolutely! Swap the ham for cooked sausage, bacon, or turkey, or leave it out entirely and add sautéed vegetables like mushrooms, bell peppers, or spinach for a vegetarian version.
Can I use shredded cheese blends?
Yes! A mix of cheddar, Monterey Jack, Swiss, or mozzarella works beautifully. Use what you love or have on hand.
How do I know when it’s done baking?
Bake at 350°F for 45–60 minutes, until the top is golden and a knife inserted in the center comes out clean. Let it rest for 5–10 minutes before slicing.
Can I freeze this?
Yes! You can freeze the unbaked casserole (wrapped tightly) for up to 2 months, then thaw overnight in the fridge before baking. Baked leftovers can also be frozen in individual portions and reheated in the microwave or oven.
FOR MORE RECIPES LIKE THIS, TRY:
- Ham and Cheese Omelet Roll
- Oven Baked Swiss and Sausage Omelet
- Breakfast Casserole
- Oven Ham and Cheese Omelet
Baked Oven Omelet
Real Mom Kitchen
Equipment
Ingredients
- 1 loaf square shaped sandwich bread
- spreadable margarine from a tub
- 3 cups cheddar cheese shredded (the sharper the better)
- ½ pound ham (or 2 cups) diced
- ¼ cup green onion diced
- 5 eggs beaten
- 2 ⅓ cup milk
- 1 tsp. salt
- 1 tsp. paprika
- 1 Tbsp. prepared mustard
Instructions
- Trim crust off bread. Save crust for another use.
- Spread butter each side of the bread with the margarine.
- Place a layer bread in the bottom of a 9 x 13 pan, just enough buttered slices to cover the bottom of the pan.
- Then layer 1 cup of the cheese, half the ham, and half the green onion.
- Place another layer of buttered bread slices.
- Top with 1 cup cheese, remaining ham, and remaining green onion.
- In a bowl, beat egg, milk, salt, paprika, and mustard together. Pour over layers in pan.
- Top with remaining cheese and refrigerate overnight.
- In the morning, bake at 350 degrees for 45-60 minutes, until knife comes out clean. Serves 9-12
