Oven Omelette with Sausage, Peppers, and Onions

For the past few years, my husband’s family has come to our home for Christmas breakfast. We always have mounds of pancakes, pastries, and other delicious breakfast treats – portion control is my friend. Of course, I like sweet sugar pleasures but when it comes to my first meal of the day I always lean more towards a hearty savory breakfast filled with eggs, cheese, and meat!

Making everyone their own omelet or eggs to order can be a lot especially when you have about 10 people to feed. This is where the oven omelette comes in handy. These are perfect for feeding a crowd and my husband’s family has been making this long before I took over Christmas breakfast.

The base recipe for an oven omelette is 12 eggs and 1/2 cup of milk. After that you can play around with ingredients. Pretty much anything you would throw in a regular omelet you can use in an oven omelette. I made a spinach feta version earlier this year and I even made cute little chicken sausage and egg cups.

For this recipe I decided to use my husband’s favorite omelet fillings – peppers, onions, mushrooms, and cheese. To round it out I also add some sausage. Of course he loved it.


Play around with your favorite ingredients.

The filling ingredients can be made ahead of time. This way they the can be thrown together with the rest of the ingredients when you are ready to make it. I also have made the oven omelet completely, portioned out, and frozen to use in future breakfast sandwiches. The oven omelet is a very versatile recipe so use it in the way that fits your needs.

Oven Omelette with Sausage, Peppers, and Onions
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • Cooking spray
  • 6 fresh breakfast sausage links, casings removed
  • ½ medium yellow onion, chopped
  • ½ green pepper, seeded and chopped
  • ½ cup chopped white mushrooms
  • 12 eggs
  • ½ cup 1% milk
  • 1 cup of shredded cheddar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Preheat oven to 350 degrees
  2. In a large pan, lightly coated with cooking spray, cook sausage, breaking into smaller pieces, until no longer pink. Remove from pan, put in a medium bowl, and set aside.
  3. Wipe out pan, coat again with cooking spray, and cook mushrooms until soft. Place in the bowl with sausage.
  4. In the same pan cook onions and peppers until softened. Add to the mushroom and sausage mixture.
  5. In a large mixing bowl whisk together eggs and milk until yokes and milk are combined.
  6. Stir in the sausage and vegetable mixture, cheese, and salt and pepper. Pour into 7 x 11 baking dish sprayed with cooking spray.
  7. Bake for 50 minutes or until the center is set.
Make Ahead and Freezer Instructions If you are making this for a holiday breakfast then I recommend making the filling ingredients (sausage, onions, peppers, and mushrooms) ahead of time and storing in the refrigerator. The morning you make the omelette whip up the eggs and milk add the fillings then continue with cooking in the oven, If you want to make this to have ready for a quick on the go breakfast then make it completely, let it cool, cut into portions, wraps in plastic wrap, and freeze. Take out night before and let thaw in refrigerator. Remove plastic wrap and warm in the microwave 1 - 1½ minutes on high.
Nutrition Information
Serving size: 1 Calories: 156 Fat: 10 Carbohydrates: 3 Fiber: 0 Protein: 13


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  1. Have you tried to cook this in silicone muffin cups for easier freezing? Would cooking it in smaller batches change anything? Obviously the temperature and length of baking would need to change.

  2. I like to cook these in a 12 muffin pan and than put it inside of a toasted whole wheat English Muffin for a easy take a long breakfast.

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