Description
A simple and satisfying breakfast featuring eggs, ham, bell peppers, onions, and sharp cheddar cheese. Perfect for feeding a crowd or preparing ahead for busy mornings.
Ingredients
- 1/2 cup chopped red bell pepper (chop veggies small)
- 1/2 cup chopped green bell pepper
- 1/3 cup chopped yellow onion
- 2 tsp olive oil
- 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
- 8 large eggs
- 1/3 cup milk
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded sharp cheddar cheese
- Sliced avocados, for serving (optional)
- Chopped chives and hot sauce, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Sauté chopped bell peppers and onions in olive oil over medium heat for 3-5 minutes, until tender. Add chopped ham and cook for another 2-3 minutes. Remove from heat.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper.
- Add the sautéed vegetable and ham mixture to the eggs and stir to combine. Pour the mixture into the prepared baking dish.
- Sprinkle shredded cheddar cheese on top and bake for 25-30 minutes, or until the omelet is set and lightly golden on top.
- Serve warm with sliced avocados, chopped chives, or hot sauce, if desired.
Notes
- Make it ahead: Prepare the omelet the night before, refrigerate, and bake in the morning.
- Customize the veggies: Add mushrooms, spinach, or tomatoes for extra flavor and nutrition.
- For a crispier top, drizzle a bit of melted butter over the top before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes