This Baked Western Omelet breakfast casserole is inspired by my Dad's Christmas morning omelets.
Rod’s Baked Western Omelet breakfast dish was a family favorite when growing up. My dad made western omelets every Christmas morning for us. I built upon his recipe and created this baked version. My family loved it so much that I wanted to share it with all of you!
This recipe is so versatile that you can easily substitute some of the ingredients to suit your tastes. Don’t like bell peppers? Just don’t add them. Love bacon? Go ahead and load it up. No matter what you add to this omelet it will be delicious!
As a kid, waking up knowing Santa has left me gifts but also knowing that my dad was going to make this awesome breakfast for us. It’s funny how it’s the little things like this you remember from your childhood.
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How to Make Rod’s Baked Western Omelet
1- Preheat Oven to 350°F.
2- In a mixing bowl, beat eggs, milk, and salt together. Stir in bacon, cheese, onion, bell peppers, tomatoes, and olives.
3- Pour egg mixture into greased 9 x 13 baking dish.
4- Bake for 45 minutes or until eggs are cooked and the omelet is set.
Rod’s Baked Western Omelet
- 12 Egg(s)
- 1 Cup Milk
- 1/2 Tsp Salt
- 1 Pkg Bacon, Cooked & Chopped
- 1/2 Cup Cheddar Cheese, Shredded
- 1/2 Cup Yellow Onion, Chopped
- 1/2 Cup Green Bell Pepper, Chopped
- 1/2 Cup Red Bell Pepper, Chopped
- 1 Can Diced Tomatoes
- 1/2 Cup Black Olives, Chopped
- Sour Cream
how to make this recipe
- Preheat Oven to 350°F.
- In a mixing bowl, beat eggs, milk and salt together. Stir in bacon, cheese, onion, bell peppers, tomatoes and olives.
- Pour egg mixture into greased 9 x 13 baking dish.
- Bake for 45 minutes or until eggs are cooked and omelet is set.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.