Ham Omelet Bakes Recipe

These little omelets can be served hot from the oven, or made ahead for a scrumptious breakfast on the go.

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by Valerie Boese


  •  3 flour tortillas (7-inch diameter)  Cooking spray oil or butter
  • 2 cups peeled, diced potatoes
  • 4 tablespoons cooking oil, divided
  • 1 cup cooked, diced ham
  • 1/4 cup diced onion
  • 1/3 cup diced red pepper
  • 1/3 cup diced green pepper
  • 6 eggs
  • 2 tablespoons whole milk
  • Salt and pepper, to taste
  • 1/2 cup shredded sharp cheddar cheese
  • 3/4 cup shredded Swiss cheese


    •  Spray both sides of tortillas with cooking spray oil, and then cut each into quarters.
    •  Place 3 tortilla quarters, pointed end down, in each of four 8-ounce ramekins, overlapping them slightly to form a crust.
    •  In a 2-quart baking dish, toss potatoes with 1 tablespoon cooking oil. Cover dish, and microwave on high for 6 minutes.
    •  In a large skillet over medium heat, warm 2 tablespoons oil. Add potatoes, and cook until slightly browned. Add ham, and cook for an additional 4 minutes. Transfer mixture to a large bowl.
    •  Preheat oven to 375 F.
    •  Heat remaining oil in same skillet. Add onion and peppers, and sauté for 3 to 5 minutes, or until partially soft. Add to potato-ham mixture.
    •  In a large bowl, whisk together eggs, milk, and a little salt and pepper. Stir in cheeses, and add to potato-ham mixture. Stir gently to combine.
    •  Divide mixture evenly among crust-lined ramekins.
    •  Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
    For more recipes, see Recipes Using Ham.
    Valerie Boese and her family live in northeast Nebraska, where they grow a wide variety of vegetables, herbs, and fruits. The family owns and operates TarBox Hollow Poultry.