Southwestern Oven Omelet for Easy Mornings

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Make your mornings extra special with this easy oven omelet with a southwestern flair. Flavorful chiles and peppers and sharp cheddar cheese make this meatless egg dish something worth waking up to.

Southwestern Oven Omelet Recipe from Good Cheap Eats

Breakfast is one of the most important meals of the day. You know this. You learned it in school years ago. I know this first hand. If my kids attempt to do schoolwork without having eaten breakfast, things do not go well. Breakfast is my first line of defense as regards Hanger Management.

Having a few easy breakfast ideas up my sleeve helps make breakfasts happen quickly, without a lot of hassle. This Southwestern Oven Omelet is one of them.

An oven omelet is basically what it sounds like: an omelet that bakes in the oven. While individual omelets are super delicious and fun, they take a little work when you’re making them for a crowd.

Serving an oven omelet is a nice alternative to manning the omelet assembly line. The fillings are baked nestled inside the eggs, making it super easy to serve. This one boasts southwestern spices, flavorful chiles and peppers, and a good portion of sharp cheddar cheese.

How I make this good:

Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)

With just a handful of ingredients this oven omelet is one of those real food recipes. Eggs, cheese, peppers, onions, and spices — and voila! Breakfast is served.

Southwestern Oven Omelet Recipe from Good Cheap Eats

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Do a price comparison. I know that Costco is the best place to buy ingredients like bell peppers and eggs when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.
  • Stock up on ingredients when they are on sale. For instance, when I see a great price on canned green chiles, I buy a lot. The same goes for red bell peppers. Sprouts has had them for 50 cents a piece at different times this summer. I’ve bought 10-12 at a time!
  • Use more affordable alternatives. Green chiles not on sale are a small fortune! Buy fresh chiles in the produce section and chop them yourself. It’s not a huge deal to most recipes whether or not they are roasted, but roasting peppers and chiles is not difficult.
  • Store your cilantro so that it lasts! Most recipes only call for a handful of the fragrant herb, so stretch that purchase as far as you can.

Tools I use to make this recipe easy:

Egg dishes are great to make-ahead. You can whip this up the night before and store it in the fridge until morning, covered well — or slide it in the freezer (unbaked and well wrapped in heavy duty foil) for longer storage. You can make several at once and pull them out as needed.

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

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Southwestern Oven Omelet
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Make your mornings extra special with this easy oven omelet with a southwestern flair. Flavorful chiles and peppers and sharp cheddar cheese make this meatless egg dish something worth waking up to.
Course: Breakfast
Cuisine: American
Keyword: baked omelet, oven omelet, southwestern omelet
Servings: 6 servings
Calories: 188 kcal
Author: Jessica Fisher
Ingredients
  • 10 eggs
  • 1 cup shredded sharp cheddar cheese
  • 4- ounce can chopped green chiles
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped scallions
  • 1/2 teaspoon ground cumin
  • salt and pepper
Instructions
  1. Preheat the oven to 425 degrees. Grease a 9.5-inch pie plate with nonstick cooking spray.
  2. In a large bowl, beat the eggs. Stir in the cheese, chiles, pepper, scallions, and cumin. Season to taste with salt and pepper. (The dish can be refrigerated or frozen at this point, if desired. Thaw before baking.)
  3. Bake the egg dish for 15-20 minutes or until set. Serve immediately.
Recipe Notes

Store leftovers covered in the fridge for up to 4 days.

Nutrition Facts
Southwestern Oven Omelet
Amount Per Serving
Calories 188 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 293mg98%
Sodium 297mg13%
Potassium 154mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 823IU16%
Vitamin C 15mg18%
Calcium 184mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Southwestern Oven Omelet Recipe from Good Cheap Eats

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. April Driggers says

    This looks really good. I am a sucker for eggs and green chiles. Thanks for sharing. I’ll add this to my upcoming week’s menu!

  2. Claire says

    Breakfast or dinner!

  3. Laurie in CA says

    I made this for breakfast this morning. Hubs and I gave it four thumbs up! I didn’t have a can of chiles but I did have a fresh jalapeno so I chopped it up and added it. It worked great!

  4. Julie says

    I dont have sharp cheddar. I have cheddar, feta and mozarella. What do you suggest?

  5. Lisa says

    Can this be warmed up the next day? I love this site and your cookbooks!!!

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