If you love omelets but don’t love the prep required to make them for multiple people, you’ll love this Baked Denver Omelet recipe. It takes all the classic elements of a Denver omelet, like ham, peppers & onions, and cheese, and turns it into an easy baked casserole. (Pssst. It also happens to be low carb and gluten free.) This is perfect for serving the whole family or even friends at brunch!
It’s hard to resist a classic Denver omelet with a side of hash browns for breakfast. There’s just something about that combo of sautéed peppers and onions, ham, and cheese in an omelet…so good! But when you have to make omelets for the whole family, it can get a bit tedious. That’s why I’ve started making baked omelets instead. All the flavor, none of the work!
What’s in this Baked Denver Omelet recipe?
This baked omelet recipe is made with classic Denver omelet ingredients, though you’re welcome to customize it. You can find the exact measurements in the recipe card below.
- Veggies – Onion, red bell pepper, and green bell pepper. All should be diced into small pieces.
- Cooked ham – You can grab a package of diced ham in the store, use leftover holiday ham, or dice a ham steak yourself.
- Eggs – The base of the baked omelet, of course.
- Half-n-half – You can also use whole milk. 2% would work but it wouldn’t make the egg mixture as thick and creamy.
- Cheddar cheese – Mild or sharp cheddar both work. You can also use another cheese or cheese blend, like Monterey Jack.
- Spices – Onion powder, garlic powder, salt, and pepper season the baked omelet.
- Butter – Adds richness for sautéing the veggies.
Tips & Variations
- Use a different protein. Breakfast sausage or bacon could be used in place of the diced ham. Just be sure to cook it fully first before mixing it with the egg custard. You could also omit the meat entirely for a vegetarian baked omelet.
- Add different veggies. A traditional Denver omelet is made with peppers and onions but feel free to customize with your favorite veggies. Mushrooms make a great addition too.
- Dice everything evenly. The peppers, onion, and ham should all be diced into pea-sized pieces to ensure they cook quickly and are evenly distributed in the egg.
- How do I know when it’s done? The baked omelet will brown and puff up slightly when it’s finished. You can always cut into the center with a knife to make sure it’s cooked through as well.
Serving Suggestions
Slice the Denver baked omelet and enjoy! You can top it with slices of avocado and a drizzle of sriracha or hot sauce if desired. If you want to add a side dish, some extra bacon or breakfast sausage on the side is great, along with some home fries or hash browns. You can also add a few slices of toast and your favorite jam like grape jam or raspberry jam.
How To Store & Reheat Leftovers
- Fridge. Leftover baked Denver omelet can be stored in an airtight container in the fridge. It’ll last for up to 3 days.
- Freezer. You can also freeze slices of this baked omelet. Once it has cooled, wrap the pieces tightly in plastic wrap then place in a freezer-safe container or ziploc. Thaw in the fridge.
- Reheat. Gently reheat your baked Denver omelet in the microwave. Keep in mind that sometimes microwaved eggs can be a bit chewy, so don’t overheat them.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Baked Denver Omelet
Ingredients
- 2 tablespoons butter
- 1/2 small onion , diced
- 1/2 small green bell pepper , diced
- 1/2 small red bell pepper , diced
- 1 cup diced cooked ham
- 8 large eggs
- 1/4 cup half-n-half (or whole milk)
- 3/4 cup shredded cheddar cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F. Coat a 10-inch round baking dish with nonstick spray.
- In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add in 1/2 a small diced onion, 1/2 a small diced green bell pepper, and 1/2 a small diced red bell pepper and sauté until softened, about 5 minutes.
- Stir in 1 cup diced cooked ham and continue cooking for about 5 more minutes.
- In a large mixing bowl, beat together 8 large eggs and 1/4 cup half-n-half until combined. Stir in 3/4 cup shredded cheddar cheese, the ham/veggie mixture, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Pour mixture into the prepared baking dish.
- Transfer to the oven and bake until the eggs are browned around the edges, puffy in the middle, and a tester comes out clean, about 25 minutes.
- Slice into wedges and serve warm.
This is the 2nd time this week I’ve made this…it’s that good. This is the perfect AND easiest Western omelette (from Canada here lol) that I’ve ever made. I’ve shared this omelette with so many friends this week and they have all loved it. This is a keeper.
Loved it! Thanks!
Delicious!