12 Delicious Oven Baked Omelet Recipes for Breakfast

Kickstart your morning with a twist by exploring our roundup of 12 Delicious Oven Baked Omelet Recipes for Breakfast! Perfect for busy home cooks across North America, these recipes promise a hassle-free, flavorful start to your day. Whether you’re craving something cheesy, veggie-packed, or protein-rich, we’ve got you covered. Dive in to discover your next breakfast favorite that’ll have everyone asking for seconds!

Cheesy Spinach Oven Baked Omelet

Now, let’s dive into creating a dish that’s as nutritious as it is delicious, perfect for a hearty breakfast or a light dinner. This cheesy spinach oven baked omelet combines the richness of eggs with the freshness of spinach and the meltiness of cheese, all baked to perfection.

Ingredients

• 6 large farm-fresh eggs
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 cups fresh spinach, roughly chopped
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, whisk together the 6 large farm-fresh eggs and 1 cup whole milk until fully combined and slightly frothy.
3. Add 1 cup shredded sharp cheddar cheese, 2 cups fresh spinach, 1/2 tsp finely ground black pepper, and 1/2 tsp sea salt to the egg mixture. Stir gently to distribute the ingredients evenly.
4. Heat 1 tbsp rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
5. Pour the egg mixture into the skillet, spreading the spinach and cheese evenly with a spatula.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the omelet is set and the top is lightly golden.
7. Let the omelet cool in the skillet for 5 minutes before slicing. This resting period helps the omelet set further, making it easier to slice.

Just out of the oven, this omelet boasts a fluffy texture with pockets of melted cheese and tender spinach. Serve it with a side of fresh fruit or a crisp salad for a balanced meal that’s sure to impress.

Fluffy Mushroom Oven Baked Omelet

Kickstart your morning with a dish that’s as nutritious as it is delicious, our Fluffy Mushroom Oven Baked Omelet is a game-changer for breakfast enthusiasts. Perfect for beginners, this recipe guides you through each step to ensure a fluffy, golden outcome every time.

Ingredients

• 6 farm-fresh eggs
• 1 cup sliced cremini mushrooms
• 1/4 cup whole milk
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp finely chopped fresh chives

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, whisk together the farm-fresh eggs and whole milk until fully combined and slightly frothy.
3. Heat the rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat. Add the sliced cremini mushrooms, cooking until they’re golden and tender, about 5 minutes.
4. Pour the egg mixture over the mushrooms in the skillet. Sprinkle with finely ground black pepper and sea salt.
5. Cook on the stove for 2 minutes without stirring to let the edges set, then transfer the skillet to the preheated oven.
6. Bake for 15-18 minutes, or until the omelet is puffed and the center is set. Tip: Avoid opening the oven door too often to prevent the omelet from falling.
7. Remove the skillet from the oven and immediately sprinkle the shredded sharp cheddar cheese and finely chopped fresh chives over the top. The residual heat will melt the cheese perfectly.
8. Let the omelet sit for 2 minutes before slicing. This allows it to set further, making it easier to serve.

Presenting a texture that’s irresistibly fluffy with a golden exterior, this omelet boasts a rich, earthy flavor from the mushrooms, elevated by the sharpness of cheddar. Serve it with a side of avocado slices or a fresh green salad for a complete meal.

Spicy Sausage Oven Baked Omelet

Out of all the breakfast dishes that bring warmth and spice to your morning, this Spicy Sausage Oven Baked Omelet stands out for its simplicity and robust flavors. Perfect for feeding a crowd or meal prepping for the week, it’s a hearty dish that combines the ease of baking with the savory kick of spicy sausage.

Ingredients

• 6 large farm-fresh eggs
• 1 cup whole milk
• 1 tbsp rich extra virgin olive oil
• 1/2 lb spicy Italian sausage, casing removed
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with the extra virgin olive oil.
2. In a skillet over medium heat, cook the spicy Italian sausage, breaking it into small pieces with a wooden spoon, until browned and no longer pink, about 5 minutes. Tip: Drain any excess grease to keep the omelet from being too oily.
3. In a large bowl, whisk together the farm-fresh eggs, whole milk, sea salt, and finely ground black pepper until well combined. Tip: Whisking vigorously incorporates air, making the omelet fluffier.
4. Spread the cooked sausage evenly at the bottom of the prepared baking dish, then pour the egg mixture over it. Sprinkle the shredded sharp cheddar cheese on top.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set. Tip: Insert a knife in the center; if it comes out clean, the omelet is done.

Vibrant with the flavors of spicy sausage and melted cheddar, this oven-baked omelet comes out fluffy and golden every time. Serve it sliced like a pie, or cut into squares for a grab-and-go breakfast option that’s sure to spice up your morning routine.

Vegetable Medley Oven Baked Omelet

Let’s dive into creating a delightful Vegetable Medley Oven Baked Omelet, a perfect dish that combines the freshness of vegetables with the richness of eggs, all baked to perfection. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 6 large farm-fresh eggs
• 1/4 cup whole milk
• 1 tbsp rich extra virgin olive oil
• 1/2 cup diced red bell pepper, crisp and vibrant
• 1/2 cup chopped spinach, fresh and tender
• 1/4 cup diced onion, sweet and aromatic
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, finely crushed
• 1/4 cup shredded sharp cheddar cheese, melty and rich

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the farm-fresh eggs and whole milk until fully combined and slightly frothy.
3. Heat the rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
4. Add the diced red bell pepper, chopped spinach, and diced onion to the skillet, sautéing for 5 minutes until the vegetables are just tender.
5. Pour the egg mixture over the sautéed vegetables, gently shaking the skillet to distribute evenly.
6. Sprinkle the finely ground black pepper and sea salt over the egg mixture, followed by the shredded sharp cheddar cheese.
7. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the eggs are set and the top is lightly golden.
8. Remove the skillet from the oven and let it sit for 2 minutes before slicing.

Here’s how your Vegetable Medley Oven Baked Omelet turns out: fluffy eggs enveloping a colorful array of vegetables, with a creamy cheese topping that adds a delightful richness. Serve it warm with a side of toast or a fresh salad for a complete meal.

Bacon and Cheddar Oven Baked Omelet

Here’s a simple yet delicious way to start your day with a protein-packed breakfast that’s sure to satisfy. This Bacon and Cheddar Oven Baked Omelet combines the smoky flavor of bacon with the sharpness of cheddar in a fluffy, easy-to-make dish.

Ingredients

• 6 large farm-fresh eggs
• 1/2 cup whole milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 strips thick-cut bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, shredded
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with the melted unsalted butter.
2. In a large bowl, whisk together the farm-fresh eggs, whole milk, sea salt, and freshly ground black pepper until fully combined.
3. Stir in the crumbled thick-cut bacon and shredded sharp cheddar cheese into the egg mixture.
4. Pour the mixture into the prepared pie dish, ensuring an even distribution of bacon and cheese.
5. Bake in the preheated oven for 25-30 minutes, or until the omelet is set and the top is lightly golden.
6. Let the omelet cool for 5 minutes before slicing. This resting period helps the omelet set further, making it easier to cut.

Combining the creamy texture of the eggs with the crispy bacon and melted cheddar creates a delightful contrast in every bite. Serve this omelet with a side of fresh fruit or a light salad for a complete meal.

Herbed Tomato Oven Baked Omelet

Making a Herbed Tomato Oven Baked Omelet is a delightful way to start your day with something both nutritious and flavorful. This dish combines the freshness of herbs and tomatoes with the richness of eggs, baked to perfection for a satisfying meal.

Ingredients

• 6 large farm-fresh eggs
• 1 cup diced ripe tomatoes
• 2 tbsp rich extra virgin olive oil
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with 1 tbsp of the extra virgin olive oil.
2. In a large bowl, whisk together the farm-fresh eggs until fully blended and slightly frothy.
3. Gently fold in the diced ripe tomatoes, finely chopped fresh basil, and parsley into the whisked eggs.
4. Season the mixture with finely ground black pepper and sea salt, stirring gently to combine.
5. Pour the egg mixture into the prepared pie dish and drizzle the remaining 1 tbsp of extra virgin olive oil over the top.
6. Sprinkle the shredded sharp cheddar cheese evenly over the egg mixture.
7. Bake in the preheated oven for 25-30 minutes, or until the omelet is set and the top is lightly golden.
8. Remove from the oven and let it cool for 5 minutes before slicing.

Offering a fluffy texture with bursts of juicy tomatoes and aromatic herbs, this oven-baked omelet is a versatile dish that can be served warm with a side of toast or a fresh green salad for a complete meal.

Sweet Pepper and Onion Oven Baked Omelet

Let’s dive into creating a delightful Sweet Pepper and Onion Oven Baked Omelet, a perfect dish for those who love a hearty, flavorful start to their day. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 6 farm-fresh eggs, beaten until fluffy
• 1 cup diced sweet peppers, a mix of red, yellow, and green for vibrant color
• 1/2 cup thinly sliced sweet onion, for a subtle crunch
• 1 tbsp rich extra virgin olive oil, for greasing the pan
• 1/4 cup whole milk, to add creaminess to the eggs
• 1/2 tsp finely ground black pepper, for a slight kick
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lightly grease a 9-inch oven-safe skillet with the extra virgin olive oil, coating the bottom and sides evenly.
3. In a medium bowl, whisk together the beaten eggs, whole milk, sea salt, and finely ground black pepper until well combined.
4. Heat the greased skillet over medium heat and sauté the diced sweet peppers and sliced sweet onion until they’re just softened, about 5 minutes.
5. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring an even distribution.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the omelet is set and the edges are lightly golden.
7. Let the omelet cool for a couple of minutes before slicing, making it easier to serve.

Zesty and satisfying, this oven-baked omelet boasts a fluffy texture with the sweet crunch of peppers and onions. Serve it with a side of fresh avocado or a dollop of sour cream for an extra layer of flavor.

Smoked Salmon Oven Baked Omelet

Kickstart your morning with a dish that’s as nutritious as it is delicious, combining the smoky richness of salmon with the fluffy texture of eggs. This smoked salmon oven baked omelet is perfect for those who appreciate a hearty breakfast that’s easy to make yet feels gourmet.

Ingredients

• 6 farm-fresh eggs
• 1/2 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon rich extra virgin olive oil
• 4 ounces smoked salmon, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with the extra virgin olive oil.
2. In a large bowl, whisk together the farm-fresh eggs and heavy cream until fully combined and slightly frothy.
3. Season the egg mixture with finely ground black pepper and sea salt, whisking to incorporate the spices evenly.
4. Arrange the thinly sliced smoked salmon evenly across the bottom of the greased pie dish.
5. Pour the seasoned egg mixture over the smoked salmon, ensuring it covers the salmon completely.
6. Sprinkle the grated sharp cheddar cheese and finely chopped fresh dill over the top of the egg mixture.
7. Bake in the preheated oven for 20-25 minutes, or until the omelet is set and the top is golden brown.
8. Let the omelet cool for 5 minutes before slicing to allow it to set properly, making for cleaner cuts.

Unveil a omelet that’s beautifully fluffy with pockets of smoky salmon and melted cheese, offering a perfect balance of flavors. Serve it with a side of avocado slices or a light arugula salad for a complete meal that’s sure to impress.

Avocado and Cheese Oven Baked Omelet

Here’s a simple yet delicious way to start your day with a protein-packed breakfast that’s both satisfying and easy to make. This Avocado and Cheese Oven Baked Omelet combines creamy avocado with melted cheese for a dish that’s as nutritious as it is delicious.

Ingredients

• 4 large farm-fresh eggs
• 1/2 cup shredded sharp cheddar cheese
• 1 ripe avocado, sliced
• 1 tbsp rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with the extra virgin olive oil.
2. In a medium bowl, whisk the farm-fresh eggs until fully blended. Tip: Whisking the eggs thoroughly ensures a fluffy texture.
3. Gently fold in the shredded sharp cheddar cheese, sea salt, and finely ground black pepper into the whisked eggs.
4. Pour the egg mixture into the prepared baking dish and arrange the sliced avocado on top. Tip: Distributing the avocado evenly ensures every bite is creamy.
5. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the edges are lightly golden. Tip: Checking the omelet at the 20-minute mark prevents overcooking.

Coming out of the oven, this omelet boasts a fluffy texture with pockets of melted cheese and creamy avocado. Serve it warm with a side of fresh salsa or a crisp green salad for a complete meal.

Broccoli and Feta Oven Baked Omelet

Here’s a simple yet delicious way to start your day with a nutritious and flavorful dish that’s perfect for any meal. This oven-baked omelet combines the earthy tones of broccoli with the tangy sharpness of feta, all held together with fluffy eggs.

Ingredients

• 6 large farm-fresh eggs
• 1 cup fresh broccoli florets, chopped into small pieces
• 1/2 cup crumbled feta cheese
• 1/4 cup whole milk
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with the olive oil.
2. In a large bowl, whisk together the eggs and milk until fully combined and slightly frothy.
3. Add the chopped broccoli, feta cheese, black pepper, and sea salt to the egg mixture, stirring gently to distribute evenly.
4. Pour the mixture into the prepared pie dish, ensuring the broccoli and feta are spread uniformly.
5. Bake in the preheated oven for 25 minutes, or until the omelet is set and the top is lightly golden. A tip to check doneness is to insert a knife in the center; if it comes out clean, it’s ready.
6. Let the omelet cool for 5 minutes before slicing. This resting period helps it set further, making it easier to cut.
7. Serve warm, garnished with additional feta or fresh herbs if desired.

Delight in the contrast of textures between the creamy feta and the tender broccoli, all enveloped in the soft, fluffy eggs. This dish pairs wonderfully with a crisp green salad or toasted whole-grain bread for a complete meal.

Ham and Swiss Oven Baked Omelet

Creating a delicious Ham and Swiss Oven Baked Omelet is simpler than you might think, especially when you follow these straightforward steps. Comforting and hearty, this dish is perfect for a weekend brunch or a quick weekday breakfast.

Ingredients

• 6 large farm-fresh eggs
• 1 cup diced ham, preferably smoked
• 1 cup shredded Swiss cheese, aged for sharpness
• 1/4 cup whole milk
• 1 tbsp unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with the melted unsalted butter.
2. In a large mixing bowl, whisk together the farm-fresh eggs and whole milk until fully combined and slightly frothy.
3. Stir in the diced smoked ham, shredded aged Swiss cheese, kosher salt, and finely ground black pepper into the egg mixture.
4. Pour the mixture into the prepared pie dish, ensuring an even distribution of ham and cheese.
5. Bake in the preheated oven for 25 minutes, or until the edges are golden and the center is set.
6. Remove from the oven and let it rest for 5 minutes before slicing. Sprinkle with fresh chives for a burst of color and flavor.

A perfectly baked Ham and Swiss Omelet emerges fluffy and golden, with pockets of smoky ham and melted cheese. Serve it with a side of fresh fruit or a crisp green salad for a complete meal that’s sure to impress.

Sun-Dried Tomato and Basil Oven Baked Omelet

Oven-baked dishes bring a comforting simplicity to the kitchen, and this Sun-Dried Tomato and Basil Oven Baked Omelet is no exception. Perfect for a leisurely weekend brunch or a quick weekday dinner, it’s a versatile dish that combines the rich flavors of sun-dried tomatoes and fresh basil with the fluffy texture of eggs.

Ingredients

• 6 farm-fresh eggs
• 1/4 cup rich extra virgin olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with a bit of the olive oil.
2. In a large bowl, whisk together the eggs, remaining olive oil, salt, and pepper until fully combined.
3. Fold in the chopped sun-dried tomatoes, sliced basil, and shredded mozzarella cheese into the egg mixture.
4. Pour the mixture into the prepared pie dish, ensuring an even distribution of ingredients.
5. Bake in the preheated oven for 20-25 minutes, or until the omelet is set and the top is lightly golden.
6. Let the omelet cool for 5 minutes before slicing. This resting time helps the omelet set further, making it easier to slice.

Mouthwatering and aromatic, this omelet boasts a delightful contrast between the juicy sun-dried tomatoes and the creamy mozzarella. Serve it warm with a side of mixed greens for a complete meal, or enjoy it as is for a protein-packed snack.

Conclusion

Delightful as dawn, these 12 oven-baked omelet recipes promise to transform your breakfast routine with ease and flavor. Whether you’re craving something cheesy, veggie-packed, or protein-rich, there’s a recipe here to start your day right. We’d love to hear which one becomes your morning favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!