#3 Western Omelette

This was an emotional choice for me. My mom used to make a Western Omelette and after she passed I realized that I didn’t have the recipe. I searched online for one that looked the most like hers and found this one. I think it’s pretty right on.

To be made in advance and refrigerated over night or all day.


  • 1/2 loaf bread- cubed
  • 1/8 cup diced onion
  • red pepper diced
  • green pepper diced
  • 8 oz diced ham (you can but it already diced)
  • 1 cup shredded cheddar cheese
  • 10 eggs
  • 2 cups milk


Cut up the bread and put it in a glass 9×13 pan.


Add the onion, peppers, ham and cheese.

Whisk the eggs then mix in the milk. Evenly pour in to dish.

* Most people eat this for breakfast- if so make the night before, cover and refrigerate. We were eating it for dinner so I made it first thing in the morning and refrigerated it all day.


Bake 325. 1 hour.


Just like Mom's

Just like Mom’s

We were both thrilled with how this turned out.


The original recipe can be found here.


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