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Cheddar-Ham Oven Omelet Recipe

Cheddar-Ham Oven Omelet Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing YIELD:12 servings


  • 16 large eggs
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 3/4 cup cubed fully cooked ham
  • 6 green onions, chopped


  • 1. Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish.
  • 2. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts

1 each: 208 calories, 14g fat (7g saturated fat), 314mg cholesterol, 330mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 15g protein.

Reviews for Cheddar-Ham Oven Omelet

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spoonesh User ID: 1834604 159868
Reviewed Apr. 20, 2012

"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."

interpretermom User ID: 3118724 72364
Reviewed Dec. 28, 2011

"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."

teampipkin User ID: 3723689 165609
Reviewed Dec. 19, 2011

"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."

rodsgirl User ID: 1398588 112536
Reviewed Apr. 11, 2011

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

LauraManning User ID: 968398 159702
Reviewed Nov. 23, 2010

"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."

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