Baked Oven Omelet

5 from 2 votes

This Overnight Baked Omelet is a comforting, make-ahead breakfast casserole layered with buttered bread, ham, cheese, and green onions. It’s soaked in a savory egg mixture and baked until golden and set, making it perfect for holiday mornings or brunch with family. Assemble it the night before, then relax while it bakes—no stovetop fuss required.

Course Breakfast

Cuisine American

Keyword Christmas, Easter, eggs, ham, omelet, overnight casserole

Prep Time 20

Cook Time 45

Chill Time 8

Total Time 9 5

Servings servings

Calories 371kcal

Author Laura

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

Nutrition