There are casserole-type mixtures that can be made the night before and baked the next morning, and others that can be made, baked ahead, and frozen. There are also recipes for individual servings you can make ahead in muffin tins. Do a Google search for "make ahead omelette" to see if there is a recipe that would work for you. I'd also suggest trying a couple recipes beforehand so you'll know how they taste. The list of ingredients varies greatly, as you'll quickly find.

Personally, if I had to prepare something this far in advance I'd plan a simple fare of fresh fruit, quick breads or muffins I could freeze ahead of time, and some freshly made scrambled eggs that morning. The few times these casseroles were served to me the eggs were tough, the sausage made them greasy, and they were way too salty. But taste is subjective and these casserole-type recipes may be exactly what you need.

Not sure if this is what you are looking for, but good luck finding what you ARE looking for.

-Grainlady

This can't be made 2 weeks ahead, but it can be baked in the morning and will stay warm for a while.

Chile-Cheese Egg Puff
Recipe By :Mary Seymour
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese
1 pound Monterey jack cheese -- shredded
1/2 cup butter -- melted
7 ounces green chiles -- diced
Beat eggs until light and lemon-colored. Add flour, baking powder, salt, cheeses and butter, blending smoothly. Stir in chiles. Pour into well-buttered 9 x 13 baking dish. Bake at 350F for 35 minutes or until top is brown and center appears firm. Serve hot.

I tend to agree. An omelette, for me anyway, needs to be fresh. I have had some very good individual muffin tin puff pastry goodies, and ramekin egg dishes. Casseroles do freeze fine half baked. Then re-heated. I've noticed a few good recipes here.
Some recipes freeze better than others i'm sure.
I did see one that used big muffin tins, egg mixture, drop in greek omelette ingredients ...
spinach, sauted onions, fetta, mushrooms, diced red pepper,etc, cook soft, cool, then wrap in cold puff pastry, freeze....bake later. But best chilled in fridge and baked the next morning.
A do-ahead type thing. Night before.
Someone will chime in with a Tried&Tested.

Becky, I wanted to mention that I've made your recipe many times. However, I cut it in fourths for just my husband and me. He's on a low sodium diet, so I use no-salt-added cottage cheese from Safeway, omit the salt, unsalted butter, and sub naturally low sodium swiss cheese for half the jack cheese. But even with all those low sodium substitutions, it still tastes pretty good.

Maybe make some quiches and freeze.

I agree that an omelette is best when made fresh. That said there are a number of wonderful make-ahead breakfast dishes that contain the same ingredients as many omelettes. Here are a couple that are very easy to make ahead and reheat.

Potato Florentine Strata

1 (26 ounce) package frozen country style hash browns, thawed
1 medium onion, minced, (1 cup), divided
1 teaspoon salt
1/4 teaspoon seasoned pepper medley
2 tablespoons melted butter
3 cups half and half
6 eggs, slightly beaten
1 teaspoon salt
3/4 teaspoon fines herbes
1/2 teaspoon seasoned pepper medley
3 cups finely shredded colby and Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed, completely drained
1/2 cup marinated sun dried tomatoes, drained, chopped

Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper medley. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes). In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares.
Amount: 8-10 servings

TIP:
For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.

I can vouch for that hash brown quiche, Linda/doucanoe made it for a get together at Peppi's in Chicago and it was really good, even after travelling from Minnesota.

Annie

I have made a breakfast casserole for holiday breakfasts. Mostly with eggs, bread, cheese and sausage. Made the night before and baked the next morning in about 30 minutes. Very easy and tasty. Served with fresh fruit and juices. I have also made mini quiches too. Small pancakes and waffles. A variety of breakfast coffee cakes. Lots of coffee. I never know how many people will be dropping by so I have a warming tray to keep most of the foods warm. Side orders of bacon and ham slices for those who don't care for sausage.
Mary