My classic Blackstone Ham and Cheese Omelet is a reliable breakfast favorite. It’s flavorful, straightforward to prepare, and an excellent way to start the morning whether you’re feeding two or a crowd.
Blackstone Ham and Cheese Omelet
Omelets are perfect for breakfast gatherings because they’re fast, customizable, and easy to cook on a griddle or stovetop. This ham and cheese version uses common pantry staples—eggs, cubed ham, butter, cream, and cheddar—and comes together quickly. If you don’t have a griddle, use a nonstick skillet over low to medium-low heat and cook one at a time.
Why You’ll Love This Ham and Cheese Omelet
- Quick Prep: A few minutes of chopping and whisking, then the omelets cook fast.
- Everyday Ingredients: Ham, eggs, and cheddar are easy to keep on hand, and ham reheats well if you’re using leftovers.
- Family Friendly: Mild cheddar and ham are crowd-pleasers for kids and adults alike.
- Highly Customizable: Swap cheeses, add cooked vegetables, or try different cured meats for variety.
- Great for Entertaining: When the griddle is hot, multiple omelets can be prepared quickly so everyone eats together.
Recipe Shopping List
Below are the ingredients you’ll need to make the ham and cheese omelet. Exact amounts are included in the recipe card later in the page.
- Ham: Cubed or diced—leftover baked ham, smoked ham, deli ham, or ham steak all work.
- Large eggs: The base of the omelet; fresh eggs give the best flavor and texture.
- Salt and pepper: Season to taste; reduce salt if your ham is especially salty.
- Granulated garlic and onion powder: For gentle savory flavor without large pieces of aromatics.
- Heavy cream or half-and-half: Adds richness and yields a tender omelet.
- Butter or neutral oil: Butter gives the classic breakfast flavor and helps prevent sticking.
- Shredded cheddar cheese: Melts well with ham; sharp or mild both work. Colby Jack, Swiss, or Monterey Jack are good alternatives.
How to Make a Ham and Cheese Omelet (Overview)
This overview gives the general process so you know what to expect. Use the full recipe card below for exact ingredient amounts and step-by-step guidance while cooking.
- Cook the ham: Cube the ham and briefly heat it on the griddle or in a skillet with a touch of butter until warmed through, then keep it warm.
- Whisk the eggs: Beat eggs with salt, pepper, granulated garlic, onion powder, and cream until combined.
- Heat the surface: Preheat your griddle or skillet to low or medium-low so eggs cook gently and stay tender.
- Cook the omelets: Melt butter, pour the egg mixture into an omelet ring or skillet, and cook until mostly set. Repeat for additional omelets.
- Fill and finish: Add ham and cheese down the center, fold the omelet over the filling, cover briefly to melt the cheese, then plate and serve.
Recipe FAQ
Yes. Cube the ham, shred the cheese, and mix the dry seasonings in advance. For best texture, beat the eggs shortly before cooking.
Cool the omelet and store in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the eggs.
Warm in a covered skillet over low heat until heated through. Microwaving in short bursts works but may firm the eggs more than stovetop reheating.
No. A nonstick skillet on the stovetop works well—cook on low to medium-low and finish covered to melt the cheese.
Cheddar is classic, but Swiss, Colby Jack, Monterey Jack, Gouda, provolone, or pepper jack are all suitable choices depending on desired flavor.
Yes—cook vegetables first to remove excess moisture. Onions, peppers, mushrooms, spinach, tomatoes, and jalapeños are all excellent options.
More Recipes with Eggs
- Fluffy Blackstone Scrambled Eggs
- Starbucks-Style Egg Bites with Sausage
- Smoked Egg Salad
- Steak and Egg Bagel Sandwich
Ham and Cheese Omelet
A simple, satisfying Blackstone-style ham and cheese omelet—rich eggs with melted cheddar and savory ham. Serve on toasted English muffins or with crispy potatoes for a hearty breakfast.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 6 slices ham, cubed
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- 3 tablespoons heavy cream (or half-and-half)
- 2 teaspoons butter (plus more as needed)
- ½ cup shredded cheddar cheese
Instructions
- Cut the ham into small cubes. Heat a griddle or skillet with a little butter over medium heat and warm the ham until hot. Transfer to a plate and keep covered.
- Crack the eggs into a medium bowl and beat with a fork or whisk until combined.
- Add the salt, pepper, granulated garlic, onion powder, and heavy cream to the eggs and mix well.
- Lower the heat to low or medium-low and let the cooking surface come to temperature.
- Use half of the butter or oil on the cooking surface. Pour half of the egg mixture into an omelet ring or nonstick skillet and let cook for 1–2 minutes until mostly set.
- Remove the ring if using, move to another part of the griddle, and cook the second omelet using remaining butter and eggs.
- Divide the ham and cheese between the omelets, placing the filling down the center. Fold the sides over like a burrito, cover with a lid to melt the cheese, or carefully flip to finish cooking.
- Transfer to plates and serve immediately.
Notes
If you don’t have an omelet ring, create a shallow ring of cheese and a small edge of cooked egg, then pour the egg mixture slowly into that barrier. The omelet won’t be as tall but it holds together well.
Nutrition Information (per serving)
Calories: 686 | Total Fat: 51g | Saturated Fat: 25g | Unsaturated Fat: 26g | Cholesterol: 705mg | Sodium: 1858mg | Carbohydrates: 6g | Fiber: 0g | Sugar: 2g | Protein: 49g
Nutrition data is an estimate. Consult a nutrition professional for medical dietary needs.