Western Omelet Bake
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Western Omelet Bake

Packed full of goodness this Western Omelet Bake is a hearty delicious breakfast that whips up in under and hour and serves a crowd!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 200kcal
Author: Tornadough Alli


  • 1 24oz. bag hashbrowns, thawed
  • Vegetable oil
  • 1 green pepper diced
  • 1 onion diced
  • 1 red pepper diced
  • 1 cup mushrooms sliced
  • 1 cup ham diced
  • 10 eggs
  • 1/3 cup milk
  • 2 tsp hot sauce
  • 1 cup shredded cheddar cheese
  • Salt and pepper


  • Preheat oven to 375.
  • In skillet saute your veggies in oil until tender.
  • In large bowl whisk together your eggs, milk, hot sauce and salt and pepper. Then add in your vegetables and ham.
  • In 9"x13" baking dish sprayed with cooking spray press your thrawed hashbrowns unti they cover the bottom of pan.
  • Pour your egg mixture over hashbrowns and sprinkle with cheese and more salt and pepper.
  • Bake for about 45 minutes or until center is set and cheese is melted.
  • Serve with additional hot sauce if desired.


Calories: 200kcal | Carbohydrates: 4g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 231mg | Sodium: 411mg | Potassium: 268mg | Fiber: 0g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 33.1mg | Calcium: 149mg | Iron: 1.4mg