The first time this Ham, Green Chile, and Cheese Baked Omelet graced my table was for a festive church Christmas breakfast last month. The reception was nothing short of phenomenal! It vanished faster than any other dish, a testament to its irresistible appeal. That’s why I simply had to recreate it and share this fantastic recipe with all of you on the blog.

We even enjoyed this hearty bake for dinner, affectionately dubbed “brinner” in our household. I remember rushing to capture these photos, racing against the fading afternoon light, which dips around 4:45 pm this time of year. Despite the hurry, I believe the pictures beautifully convey the deliciousness of this dish.

I truly hope you can practically taste the yummy goodness radiating from this baked omelet through your screen! What makes this recipe so special is its thoughtful construction in layers. We start with a generous foundation of cheese and mild green chiles at the bottom of the baking dish. Next comes a layer of savory diced ham, followed by a creamy, well-seasoned egg mixture. A final sprinkle of extra cheese and a touch of fresh or dried parsley are added on top for both flavor and an appealing finish.

As it bakes, many of the delightful ingredients gently float upwards, creating a beautiful, speckled appearance that hints at the rich flavors within. It’s an ideal dish for entertaining, effortlessly serving groups at breakfast, brunch, or even a casual breakfast-for-dinner gathering!

Why Choose a Baked Omelet Over a Traditional One?

While a classic stovetop omelet is a treat, it typically serves only one or two people at a time and requires constant attention. A baked omelet, on the other hand, is a game-changer when you need to feed multiple hungry mouths without being tethered to the stove. It bakes hands-off in the oven, allowing you to focus on other aspects of your meal preparation or simply enjoy the company of your guests. It’s also incredibly forgiving, making it perfect for novice cooks and seasoned chefs alike. Plus, the ability to assemble it ahead of time is a huge bonus for stress-free entertaining.

The Magic of Green Chiles

The addition of green chiles is what truly elevates this baked omelet, lending it a distinctive Southwest flair. Canned diced green chiles are a secret weapon in many kitchens, offering a mild, earthy heat and a wonderful savory depth without being overpowering. They complement the richness of the ham and cheese beautifully, creating a harmonious flavor profile that is both comforting and exciting. If you’re sensitive to spice, rest assured that most canned diced green chiles are quite mild, but if you prefer a bit more kick, look for “hot” varieties or consider adding a pinch of red pepper flakes to the egg mixture.

Perfect for Any Occasion: Breakfast, Brunch, or Brinner!

This versatile dish is truly suitable for any mealtime. Imagine waking up to the aroma of a warm, cheesy omelet baking for a weekend breakfast. Or serving it alongside fresh fruit and mimosas for an elegant brunch. And for those evenings when you crave something cozy and comforting, “brinner” with this baked omelet is an absolute winner. It’s hearty enough to be a complete meal, yet light enough not to feel heavy. Its ease of preparation makes it a go-to recipe for holidays, potlucks, or simply a relaxed family meal.

5 from 4 ratings

Ham, Green Chile, and Cheese Baked Omelet

Created by
Amber Brady

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Yields
Yields

12
Servings

Ingredients

• 2 ½ cups
  shredded cheddar, divided
• 8 oz
  diced green chiles, (two 4oz cans)
• 16 oz
  pkg diced ham
• 8
  large eggs
• 12 oz
  can fat free evaporated milk, (or whatever milk you have in your refrigerator for a rich, creamy texture)
• Salt and Pepper to taste, (Everyone’s tastes are different, but a good starting point is ¾ tsp salt and ½ tsp pepper. Remember there is salt in the ham and cheese, so determine the final amount according to your preference.)
• Dried Parsley, (for garnish and a pop of color)

Instructions

1. Prepare Baking Dish: Generously grease a 9×13-inch baking dish with cooking spray. This step is crucial to prevent sticking and ensure easy serving.
2. Create Base Layer: In a medium bowl, combine 2 cups of the shredded cheddar cheese with the two cans of diced green chiles. Stir well to ensure the chiles are evenly distributed. Spoon this mixture evenly over the bottom of your prepared baking dish, creating a flavorful, cheesy foundation.
3. Add Ham: Evenly sprinkle the diced ham on top of the chile-cheese mixture. Make sure it’s spread out so every slice of omelet gets a good amount of ham.
4. Prepare Egg Mixture: In a separate large bowl, whisk together the 8 large eggs and the 12 oz can of fat-free evaporated milk (or your preferred milk). Whisk thoroughly until the eggs are completely broken up and the mixture is well combined and slightly frothy. Season this egg mixture with salt and pepper to taste, keeping in mind the saltiness of the ham and cheese.
5. Pour and Garnish: Carefully pour the egg mixture evenly over the layers of ham, chiles, and cheese in the baking dish. Gently tilt the dish if needed to ensure even distribution. Sprinkle the top with the remaining ½ cup of shredded cheddar cheese and a light dusting of dried parsley for both appealing presentation and an extra touch of flavor.
6. Bake to Perfection: Cover the dish securely with aluminum foil. Preheat your oven to 375 degrees Fahrenheit (190°C). Bake the covered omelet for 60 minutes. For the last 15 minutes of baking, remove the foil to allow the top to become beautifully golden brown and the cheese to melt perfectly. You’ll know the omelet is finished when the center is bubbling, has risen, and feels firm when gently pressed with your finger. A knife inserted into the center should come out clean.

Notes

Make Ahead Tip: You can assemble this baked omelet the night before! Follow steps 1-5, cover tightly with plastic wrap or foil, and refrigerate overnight. In the morning, remove from the fridge 30 minutes before baking to allow it to come closer to room temperature, then bake as directed (you might need to add an extra 5-10 minutes to the baking time if it’s still quite cold).

Serving Suggestions: This omelet is fantastic on its own, but it pairs wonderfully with fresh salsa, a dollop of sour cream, a side of avocado slices, or a simple green salad for brinner. Fresh fruit or a basket of warm toast can round out a breakfast or brunch spread.

Variations:

• Add Veggies: Sautéed onions, bell peppers, spinach, or mushrooms can be added with the ham layer.
• Spice It Up: For more heat, add a diced jalapeño or a pinch of cayenne pepper to the egg mixture.
• Different Cheeses: Experiment with Monterey Jack, Pepper Jack, or a Mexican blend cheese.
• Swap Protein: Cooked sausage, bacon, or chorizo can be used in place of ham.

Nutrition

Serving:
1 serving

|

Calories:
206kcal

|

Carbohydrates:
5g

|

Protein:
18g

|

Fat:
13g

|

Saturated Fat:
5g

|

Polyunsaturated Fat:
1g

|

Monounsaturated Fat:
3g

|

Trans Fat:
0.01g

|

Cholesterol:
158mg

|

Sodium:
797mg

|

Potassium:
80mg

|

Fiber:
0.3g

|

Sugar:
4g

|

Vitamin A:
420IU

|

Vitamin C:
6mg

|

Calcium:
197mg

|

Iron:
1mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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