I love an easy breakfast casserole, especially for the holidays!
This casserole can be made the night before or the morning of.
Plus, it only takes about 10 minutes of prep time, it’s that easy to make.
My favorite type of omelet is the Western. I love the combination of green pepper, onion, ham and cheese.
That’s why I made this Western Omelet Casserole. Not only is it delicious but it’s also low in points.
Most of the ingredients in this casserole are low in points.
The eggs, green pepper and onion are all 0 points.
Skim milk and cubed ham only add 1 point each.
Hash browns add 5 points and the cheese adds 7.
I split the dish into 6 servings and it’s only 2 points per serving!
If you are feeding a crowd this can easily be doubled and baked in a 9×13 pan.
How to make a Western Omelet Casserole:
Spray an 8×8 baking dish with nonstick cooking spray. Preheat the oven if you are baking it right away.
I started by chopping the green pepper and onion, then set it aside.
In a medium mixing bowl add the eggs and milk. Add the salt, pepper, and garlic powder, then whisk together.
Add the hash browns to the baking dish in an even layer. I let the hash browns thaw partially so they’re easier to spread.
Top the hash browns with the green pepper, onions, ham, and cheese, then pour in the egg mixture.
Bake uncovered for 60 minutes or until the eggs are set in the center.
If you’re baking it the next day cover it with plastic wrap and place it in the fridge. When you bake it the next morning you will need to add 15 minutes to the baking time.
Click here to track the recipe on your WW app.
Yield: 6 servings
- 6 eggs
- 1/2 cup skim milk
- 1/2 green pepper, chopped
- 1/2 yellow onion, chopped
- 1/2 cup cubed ham
- 2 cups shredded hash browns (partially thawed)
- 1/2 cup reduced-fat cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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Preheat oven to 350 degrees F. Spray an 8×8 baking dish with nonstick cooking spray.
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In a medium mixing bowl add the eggs, skim milk, garlic powder, salt, and pepper. Whisk together.
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Add the hash browns to the baking dish in an even layer. Top with green pepper, onions, ham, and cheese. Pour the egg mixture evenly over the ingredients.
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Bake 60 minutes or until the eggs are set in the center.
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Note: If you are not baking until the next day cover the baking dish with plastic wrap and store in the fridge. Add 15 minutes of baking time.
Here are some more WW friendly breakfast recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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