Ham Chile and Cheese Baked Omelet
This Ham Chile and Cheese Baked Omelet is a great way to feed a crowd for breakfast, brunch, or brinner!
The first time I made this, was last month for a church Christmas breakfast. I liked how it turned out so much that I made it again, just so I could share it with you on the blog. For the record, there were a lot of these baked omelets and other casseroles, and mine was the first to go. That’s sayin’ somethin’!
We totally had this for dinner (brinner) and I was rushing to get the pictures taken because the sun was setting around 4:45pm and I was losing all my natural light. Despite the rush, I still think they turned out all right!
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I’m really hoping you can see the yummy goodness in this baked omelet! You build this omelet in layers. Cheese and chiles on the bottom, then diced ham, then the egg mixture and some extra cheese on top with a little sprinkle of parsley for looks!
A lot of the ingredients float upwards as it bakes and makes it all speckled and pretty! It’s a great dish to serve to groups for breakfast, brunch, or brinner!
Ham Chile and Cheese Baked Omelet
Ingredients
- 2 ½ cups shredded cheddar, divided
- 8 oz diced green chiles, (two 4oz cans)
- 16 oz pkg diced ham
- 8 large eggs
- 12 oz can fat free evaporated milk, (or whatever milk you have in your refrigerator)
- Salt and Pepper to taste, (Everyone's tastes are different, but I did ¾ tsp salt and ½ tsp pepper. Remember there is salt in the ham and cheese, so determine the amount you use according to your preference.)
- Dried Parsley, (for looks)
Instructions
- Grease a 9×13-inch baking dish with cooking spray.
- Combine 2 cups of the shredded cheddar with the 2 cans of diced green chiles. Spoon mixture evenly over the bottom of the prepared baking dish.
- Sprinkle the diced ham on top of the chile-cheese mixture.
- In a bowl, whisk together the eggs and milk and season with salt and pepper. Pour evenly over ingredients in the baking dish.
- Sprinkle the top with the remaining ½ cup of shredded cheddar and sprinkle with dried parsley for looks.
- Cover the dish with foil and bake at 375 degrees Fahrenheit for 60 minutes, removing the foil for the last 15 minutes to slightly brown the top. You can tell the casserole is finished when the center is bubbling/rises and is firm when pressed with your finger.
Notes
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Loved this recipe! I added some mushroom and cooked the mushroom with some butter to soften them up. I switched out the ham for bacon (I also cooked this before), and chopped up the bacon. Very good! I’d like to try it with some green onions next time too!
Thank you for sharing this!
Great additions! Thanks for sharing!
Was delicious and easy to make, everyone loved it and it was good reheated the next day. This was the 2nd recipe I tried from this site, both recipes were easy to make and look just like the pictures. Good food thanks. I found you through I heart naptime.
That’s great! I’m curious, what was the other recipe you tried?
Brinner is my absolute favorite! This omelet looks absolutely perfect! Love all the chiles and ham packed inside. 😉
Breakfast always seems to be rushed, so brinner at least twice a month at our house is a must! Thanks Sarah!
Looks delicious! Can’t wait to try it
Thanks Sarah! It was super yummy!
I’m not to much of a breakfast for breakfast eater. But this baked omelet would totally be devoured for dinner. I love the addition of the green chilies! Yum!
Breakfast is one of my favorite meals, which is whey we have breakfast for dinner A LOT!
I can totally see why this was first to go, it looks beyond delicious! Love how pretty it baked up with the diced ham and parsley speckles. Looks perfect for breakfast or dinner!
Yeah, it actually looks pretty nice for a casserole, and it was super delicious!