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Baked Oven Omelet |

Baked Oven Omelet


  • 1 loaf of square shaped sandwich bread
  • spreadable margarine from a tub
  • 3 cups of grated cheddar cheese (the sharper the better)
  • 1/2 pound or 2 cups diced ham
  • 1/4 cup diced green onion
  • 5 eggs, beaten
  • 2 1/3 cup milk
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 Tbsp. prepared mustard


  1. Trim crust off bread. Save crust for another use.
  2. Spread butter each side of the bread with the margarine.
  3. Place a layer bread in the bottom of a 9 x 13 pan, just enough buttered slices to cover the bottom of the pan.
  4. Then layer 1 cup of the cheese, half the ham, and half the green onion.
  5. Place another layer of buttered bread slices.
  6. Top with 1 cup cheese, remaining ham, and remaining green onion.
  7. In a bowl, beat egg, milk, salt, paprika, and mustard together. Pour over layers in pan.
  8. Top with remaining cheese and refrigerate overnight.
  9. In the morning, bake at 350 degrees for 45-60 minutes, until knife comes out clean. Serves 9-12
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