Oven Baked Veggie Filled Omelet (Perfect for any Meal and ANY Veggies on Hand!)

This oven baked veggie filled omelet is great for using up leftover veggies in the fridge and is perfect for any meal. So delicious too!

Oven Baked Veggie Omelet

Several years ago after cleaning out my fridge, I was determined to come up with a recipe to use up the leftover ingredients in the refrigerator so they wouldn’t go to waste! I thought about what I had on hand and what could possibly be used, and in just a few minutes had this easy recipe in the oven.

It was so good, and I love that I was able to use up a bunch of odds and ends in our fridge. You could easily add in extra veggies, meat, or cheese; and it would be perfect to serve for a brunch too.

The best part? You get all the goodness of an omelet without having to cook them up in several different batches. (Love that!) Here’s the recipe if your fridge could use a good clean out too. 😉

This Oven Baked Omelet is also found in our Summer Menu Planning Made Easy Set and Gluten Free Menu PDF! 

Ingredients Needed: 

• 10 eggs
• 1/3 cup milk
• 1/2 tsp salt
• 4 tsp hot pepper sauce
• 1/2 pound bacon, cooked and chopped finely (I ended up substituting it with canadian bacon when I noticed that in my fridge, you could also use cooked sausage)
• 4 oz can black olives
• 2 roma tomatoes, diced
• 1/4 cup green onions, chopped (I substituted with yellow onions)
• 1/3 cup mushrooms, diced (skipped these since I have any)
• 3/4 cup colby jack cheese

Here’s how to make this delicious Oven Baked Veggie Filled Omelet!

1. Mix together 10 eggs and 1/3 cup milk.
2. Beat eggs and milk with electric mixer until thoroughly combined and frothy.
3. Add in salt and hot pepper sauce.
4. Stir in remaining ingredients.
5. Bake in greased 8×8 pan at 350 for 40-50 minutes, until eggs are cooked in the center
6. Enjoy!

Print Recipe

Oven Baked Veggie Filled Omelet

Prep Time10 minutes mins

Cook Time50 minutes mins

Servings: 6

Calories: 243kcal

Ingredients

• 10 large eggs
• 1/3 cup milk
• 1/2 tsp salt
• 3 - 4 dashes hot sauce
• 6 oz Canadian bacon chopped
• 4 oz sliced black olives drained
• 2 roma tomatoes chopped
• 1/4 cup green onions chopped
• 1/3 cup mushrooms sliced
• 3/4 cup colby jack cheese shredded

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, combine eggs and milk. Beat with an electric mixer until frothy. Mix in salt and hot sauce. Stir in Canadian bacon, olives, tomatoes, green onions, mushrooms, and cheese.
• Pour into a greased 8 inch square baking dish. Cover with lid or aluminum foil.
• Bake 40 - 50 minutes, or until eggs are set in the center of the omelet.

Nutrition

Calories: 243kcal

Here’s what Grocery by PPP Members are Saying:

Delicious! I used spinach, and regular onions. Store didn’t have great mushrooms this week, but hopefully next time I make this they will. – Kristen B. 

I didn’t have any milk I used whipping cream, I only used one Roma tomato. loved it. – Mary R. 

Looking for more yummy meals? 

This recipe is from our Summer Menu Planning Made Easy Set and Gluten Free Menu PDF plans

When you purchase one of our menu plans, you’ll get access to TONS of delicious recipes plus our exclusive Facebook community, where families encourage, support, and inspire one another to gather around the dinner table each night.

These are the BEST MENU PLANS on the planet.  It’s also the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you.

You don’t have to download anything or hunt down recipes on your phone at dinnertime ever again! Go HERE to learn more about our menu plans – or check out Grocery by PPP for a full service plan. I know you’re going to love these!

Find more family friendly recipes to make today!