This hearty western omelet egg bake is filling and packed with flavor, but also easy to make and healthy. It’s made with all real ingredients for the ultimate flavor punch, but scaled back just the slightest bit to make this recipe lightened-up. Crispy cooked bacon, caramelized green pepper and red onion, and sharp cheddar are the flavor stars of this baked omelet. This dish offers the flavors of your favorite breakfast order, but baked into a convenient casserole that serves six. Serve this egg bake at your next brunch gathering, or make it for yourself to have breakfast prepped for the week. Either way, you’re sure to enjoy this delicious, hearty western omelet egg bake.
All about this hearty western omelet egg bake
Traditionally a western omelet features ham, pepper and onions. This egg bake is modified a bit, and instead of using ham, I use delicious, crispy center cut bacon. Bacon is one of my favorite breakfast ingredients ever!
Besides the crispy cooked bacon, I also use green bell pepper and red onion that I cook in the residual bacon grease for optimal flavor. The other ingredients included in this recipe are eggs, cheddar cheese, and scallions. Together, these ingredients come together for a really simple to assemble, but flavorful egg bake.
The components of this dish are all of my favorite flavor profiles: these are flavors I would pair together if I were to make myself a stove-top omelet from scratch, so why not include it in an egg bake?
What will I need to make this recipe?
For this recipe, you will need the following ingredients:
- center cut bacon
- I like using center cut bacon because it is real pork bacon, but leaner. It has less fat on it, which makes it more macro-friendly, lower calorie and lower fat.
- I typically purchase this brand of center cut bacon (and this is what the stats of this recipe are derived from) but any brand is perfect.
- green bell pepper
- red onion
- kosher salt
- garlic powder
- For this recipe, I used Egglands Best cage free brown eggs. The reason I use these eggs are because on the WW Green Plan, you can have two of these eggs for 3 points instead of 4 points (the calories and saturated fat are lower than other leading brands). The stats of this recipe are based on using the nutritional information of these eggs.
- plain non-fat Greek yogurt
- reduced far cheddar
How to make this hearty western omelet egg bake
To start this recipe, preheat your oven to 350F so it’s ready when we are.
Next, chop up the center cut bacon and get it into a frying pan. Cook the bacon over medium to medium-high heat for about 10 minutes, or until the bacon is super crispy and has rendered off all of the fat. Remove the bacon from the pan using a slotted spoon and place it in a bowl to the side, and keep the grease in the pan.
Next, chop the green bell pepper and red onion, and add them to the frying pan with the residual grease (can you taste it already?). Cook the pepper and onion until tender and caramelized, about 10 minutes total. Remove from the heat.
To assemble the egg bake, add all of the eggs to a large mixing bowl with the plain non fat Greek yogurt, the salt, pepper and the garlic powder. Whisk the ingredients together until combined, and the stir in the chopped scallions. Next, add the cooked peppers and onions, residual cooking grease, and the cooked bacon.
Pour this mixture into a greased baking dish, and then top with the shredded cheddar. Bake for 35-40 minutes or until the center of the egg bake is firm and set up.
To store, heat and reheat
Store this egg bake in the dish you cooked it in; make sure to cover tightly with plastic wrap. You can also divide up individual portions and store them in storage containers in the fridge. Or, freeze individual portions tightly wrapped in plastic wrap.
To reheat, either microwave (to defrost fully), or pop individual portions in the toaster oven, air fryer, or oven to your desired texture.
Hearty Western Omelet Egg Bake
- frying pan
- mixing bowl
- baking dish or casserole dish
- 8 slices center cut bacon
- 1 green bell pepper
- 1/2 red onion
- 2 scallions
- 12 eggs Used: Egglands Best (stats based on this brand)
- 1/2 cup plain non-fat Greek yogurt
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- fresh cracked pepper
- 1/2 cup reduced fat cheddar cheese
- Preheat the oven to 350F.
- Chop the bacon up into bite-sized pieces.
- Add the bacon pieces to a frying pan and cook for 10 minutes over medium heat, or until crispy and all fat has rendered off.
- Remove the cooked bacon from the pan using a slotted spoon and place in a bowl to the side to cool. Keep the residual grease in the pan.
- Chop the pepper and onion and add it to the same pan with the residual bacon grease over medium heat.
- Cook the pepper and onion for about 10 minutes or until tender and slightly caramelized.
- Remove the pan from the heat to cool.
- Crack the eggs into a large mixing bowl.
- Add the yogurt, salt, pepper and garlic powder. Whisk together to combine thoroughly.
- Chop the scallions and add them in.
- Add the cooked pepper, onion, and bacon to the mixture and stir to combine.
- Spray a casserole or baking dish with cooking spray, and pour the egg mixture in.
- Sprinkle the top with the cheddar cheese.
- Bake for 35-40 minutes or until the center of the egg bake is set up and firm.
- Cut into 6 servings.
- 2 WW points (blue and purple plans)
- 5 WW points (green plan)
You might also enjoy these recipes: