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Cheddar-Ham Oven Omelet Recipe

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We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.—Betty Abrey, Imperial, Saskatchewan

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Cheddar-Ham Oven Omelet Recipe

Prep: 15 min. Bake: 40 min. + standing

Yield: 12 Servings

15 40 55

Ingredients

16 eggs
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
3/4 cup cubed fully cooked ham
6 green onions, chopped

Directions

In a large bowl, whisk eggs and milk. Stir in the cheese, ham and onions. Pour into a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 208 calories, 14 g fat (7 g saturated fat), 314 mg cholesterol, 330 mg sodium, 4 g carbohydrate, trace fiber, 15 g protein.

Originally published as Cheddar-Ham Oven Omelet in Taste of Home August/September 2006, p17

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Cheddar-Ham Oven Omelet (5)

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Cheddar-Ham Oven Omelet

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Reviewed on Apr. 20, 2012 by spoonesh

Quick, easy and very tasty. I have sauteed sweet onions and red peppers and added in addition to the green onions. Adds a little more zang to the taste and very pretty with the red of the pepper and green on the onion. Will make this again.

Reviewed on Dec. 28, 2011 by interpretermom

I substituted Canadian bacon for the ham and it was okay. It was just another egg dish to me. Not worth keeping a recipe around for.

Reviewed on Dec. 19, 2011 by teampipkin

I have made this recipe 3 times this year. Once for my family & twice for a church function. I have substituted maple sausage for the ham and I have also added in mushrooms. All 3 times it has turned out fabulous. I will be making this Christmas morning for my family.

Reviewed on Apr. 11, 2011 by rodsgirl

Easy & delicious. The only thing I did different was added a little salt and pepper before I baked it.

Reviewed on Nov. 23, 2010 by LauraManning

This turned out kind of dry for me. It also needed some salt and pepper. The Sausage Egg Squares (Light and Tasty Oct/Nov '01) are 10 times better and could be made with ham instead of sausage.