Recipe Background
It's so easy to mess up an omelet, isn't it? Overcook the eggs and they become rubbery and gross, undercook them and well... things get pretty watery, to say the least. That's the beauty of this Oven Breakfast Omelet — there's no splatter or user error that prevents the eggs from becoming their most tender and fluffy selves! Filled with savory green onions, melty cheddar cheese, and succulent ham, then topped with even more cheese, Oven Breakfast Omelet makes sure you have the perfect breakfast every time!
It's so easy to mess up an omelet, isn't it? Overcook the eggs and they become rubbery and gross, undercook them and well... things get pretty watery, to say the least. That's the beauty of this Oven Breakfast Omelet — there's no splatter or user error that prevents the eggs from becoming their most tender and fluffy selves! Filled with savory green onions, melty cheddar cheese, and succulent ham, then topped with even more cheese, Oven Breakfast Omelet makes sure you have the perfect breakfast every time!
Ingredients
- 9 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 green onions chopped
- 1 cup cheddar cheese shredded, divided
- 1 green bell pepper diced
- 1 cup ham chopped
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with cooking spray.
- In a large bowl, add the eggs, the sour cream, the milk, the salt, the black pepper, the green onions, 1/2 of the cheddar cheese, the green peppers, and the ham and whisk to combine.
- Pour the egg mixture into the prepared baking dish.
- Bake until the eggs are just about set, about 45-50 minutes.
- Top the casserole with the remaining cheddar cheese and bake again until the cheese has melted, about 5 minutes.
- Transfer the casserole from the oven and allow it to cool slightly.
- Serve.
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