Breakfast Omelet Baked In The Oven
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Easy Homemade Life may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
This fluffy omelet baked in the oven is what your breakfast table has been missing! Eggs, sausage, and cheese go into one dish, and give you thick, sliceable pieces that feed everyone without standing at the stove flipping anything. Make it, cut it, and eat it for days.
My fluffy baked pancakes were such a hit, so I knew I had to do the same with eggs. Like the pancakes, this oven-baked omelet is easy to make, customizable, and great for a crowd. The first time I made this, I almost felt guilty because the ingredient list was so short that it seemed too easy to be any good. But that’s exactly the point. Some ingredients don’t need help.
It’s a staple in my meal planning and has become my go-to for meal prep: bake it once, and breakfast and lunch for the next day are handled. It’s also my secret weapon for potluck brunches because I can give it a quick bake while we get ready to go and then show up with something hot.
How to Make an Omelet Baked In The Oven
Ready to make the creamiest, fluffiest baked omelet ever? All you need are 6 simple ingredients and 10 minutes of prep, then your oven will do the rest. By the time it is done, the kitchen smells like a proper breakfast, and all you have to do is slice and serve.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredient Notes
- Sausage: Use bulk sausage or leftover breakfast sausage. You can use any type of meat: pork, beef, chicken, or turkey.
- Cheese: I use shredded mozzarella cheese. I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
Step-By-Step Instructions
Making an oven-baked omelet is as easy as mix, pour, and bake. Let’s get into it.
Begin by preheating your oven. I always do this first, so I don’t forget and end up staring at a full pan of eggs while the oven slowly catches up.
Next, grab a mixing bowl and whisk the eggs like you mean it! Add the cream and a pinch of salt and keep whisking until everything looks smooth and a little frothy.
Then, take your sausage out of the casing or slice it into small pieces and brown it in a skillet. Let it get some real color. That is where the flavor lives. Once cooked, let it cool for a minute so it doesn’t shock the eggs, then stir it right into the bowl.
Add a good handful of shredded cheese and a sprinkle of minced parsley. I usually use mozzarella because it melts so well, but cheddar or Colby Jack work just as well. If you only have dried parsley, use about a tablespoon and call it a day.
Next, pour the whole mixture into a greased 8×8-inch baking dish. It will look very simple and a little unimpressive at this point, but trust the process. Bake for 30 minutes, until the top is golden, the cheese is melted, and the center feels set when you gently press it.
Let it cool for a few minutes before slicing. This helps everything firm up so you get nice clean squares. Serve it warm, and if you are lucky enough to have leftovers, they make an excellent lunch the next day!
Expert Tips
- Whisk the eggs longer: Take an extra moment to whisk the eggs really well, about 45 to 60 seconds. This adds air to the mixture and helps the omelet bake up light and fluffy.
- Customize the protein: If swapping sausage for turkey, chicken, or another leaner meat, add an extra tablespoon of cream to the eggs. Lean meats have less fat, and doing so keeps the omelet moist and rich after baking.
- Let the meat cool slightly before mixing: Allow the cooked meat to cool for a few minutes before mixing it into the eggs. Very hot sausage can begin cooking the eggs too soon and change the final texture.
- Make it your own: Customize your baked omelet with vegetables, herbs, or different cheeses. Just be sure to cook off extra moisture from vegetables like mushrooms or spinach first so the omelet stays firm and not watery.
- Rest before slicing: After baking, let the omelet rest for 5 to 10 minutes before slicing. The residual heat finishes setting the eggs and helps the slices hold their shape neatly.
How to Store This Recipe
Let the omelet cool, then slice and store the pieces in an airtight container in the fridge for up to 4 days. You can enjoy it cold or reheat in a 300F oven for about 8 minutes, or until warmed through. Skip the microwave if you can, since it can make the eggs rubbery.
To freeze, wrap each slice tightly and place in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge, then reheat in the oven until hot.
How to Serve Omelet Baked In The Oven
Serve this baked omelet warm, sliced into thick squares or triangles. It can be an all-in-one breakfast or added as a brunch centerpiece with something sweet like blueberry buckle or applesauce bread and a mixed berry smoothie.
I enjoy this with an iced coffee, and my kids love it with a pineapple and banana smoothie. Serve it with some homemade bread, avocado slices, or a bowl of fresh fruit to round out the meal.
More Easy Egg Breakfast Recipes To Try
Easy Omelet Baked In The Oven Recipe
Ingredients
- 8 large eggs
- ½ cup heavy whipping cream
- ½ teaspoon salt
- 8 ounces sausage
- 4 ounces shredded cheese
- 2 tablespoons parsley
Instructions
- Begin by preheating your oven to 350 °F.
- Whisk eggs in a bowl, add cream and salt.
- Brown sausage in a skillet. Let it cool for a minute so it doesn’t shock the eggs.
- Add the sausage to the eggs. Add the cheese and parsley.
- Pour mixture into a greased 8×8-inch baking dish.
- Bake for 30 minutes until eggs are cooked and top is golden brown. Let it cool for a few minutes before slicing. Serve it warm.
Notes
- Whisk the eggs for 45 to 60 seconds to incorporate air for a lighter, fluffier texture.
