Easy Fluffy Oven-Baked Omelet Casserole Recipe

4.94 from 31 votes

This fluffy oven-baked omelet casserole is an easy breakfast idea that my family loves, and it takes less than 15 minutes of prep before baking.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings:

Calories: 228kcal

Preheat oven to 350 degrees F.
Whisk together the eggs in a large bowl.
12 eggs
Add milk, seasoning salt, and black pepper. Whisk to combine.
1½ cup milk, ¾ teaspoon seasoning salt, ¼ teaspoon black pepper
Stir in diced ham, cheddar cheese, bell peppers, and mushrooms. Stir to combine.
1½ cup diced ham, 1 cup shredded cheddar cheese, 1½ cup finely chopped bell peppers, 1 cup canned mushrooms
Pour into a greased 9 x 12 baking dish.
Bake at 350 degrees F for 45 minutes until golden brown on top and eggs are set.
Cut the casserole into squares and serve.

Whisk the eggs well to ensure they are fully combined and aerated to create a light and fluffy texture.
Let the omelet rest for a few minutes before serving to help it set.
Add spinach, tomatoes, or onions to give it extra flavor.
Don't overcook the omelet. It should be slightly firm to the touch but still moist and tender.
If using vegetables that release moisture, such as fresh mushrooms or tomatoes, sauté them in a separate pan before adding them to the egg mixture to prevent the omelet from becoming watery.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 30 seconds to 1 minute or until heated through.