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A close-up of a baked omelet with herbs and visible meat slices, cut into wedges in a square baking dish, with one wedge being lifted by a spatula.

Easy Omelet Baked In The Oven Recipe

Author: Jessica Haggard
Eight whisked eggs, cream, and sausage bake into one pan instead of a skillet for this omelet baked in the oven. It slices into neat wedges flecked with parsley and holds its fluff through a week of breakfasts.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 335 kcal

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.
    A person whisking a yellow mixture in a stainless steel bowl on a light-colored countertop.
  • Brown sausage in a skillet. Let it cool for a minute so it doesn’t shock the eggs.
    A frying pan filled with browned ground meat cooking on a stovetop.
  • Add the sausage to the eggs. Add the cheese and parsley.
    A person whisking a mixture of eggs, chopped vegetables, and meat in a stainless steel bowl on a light countertop.
  • Pour mixture into a greased 8×8-inch baking dish.
    A square metal baking dish filled with an uncooked yellow egg mixture containing herbs and pieces of meat, placed on parchment paper.
  • 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.
    A square baking dish with a baked egg casserole; a slice is being lifted to show layers of egg, ham, and cheese.

Notes

  • Whisk the eggs for 45 to 60 seconds to incorporate air for a lighter, fluffier texture.
Serve: Enjoy with sweet bread or toast. Round out the plate with avocado slices or fresh fruit, pairing it with an iced coffee or a fruit smoothie for a complete breakfast.
Store: Keep cooled, sliced leftovers in an airtight container in the refrigerator for up to 4 days or wrap slices tightly in a freezer bag for up to 1 month. Reheat in a 300F oven for 8 minutes until hot, ensuring frozen pieces thaw overnight in the fridge first and avoiding the microwave to prevent a rubbery texture.

Nutrition

Calories: 335kcalCarbohydrates: 2gProtein: 19gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 313mgSodium: 653mgPotassium: 226mgFiber: 0.04gSugar: 1gVitamin A: 920IUVitamin C: 2mgCalcium: 151mgIron: 2mg
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