Baked Denver Omelet

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!

Tips & Variations

• Use a different protein. If you don’t have leftover spiral ham, breakfast sausage or bacon could be used in its place. 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.
• Half-n-half. This is simply equal parts whole milk and heavy cream. You can also use just whole milk. 2% would work but it wouldn’t make the egg mixture as thick and creamy.
• 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.

Baked Denver Omelet

5 from 3 Ratings

This Baked Denver Omelet recipe takes all the classic elements of a Denver omelet, like ham, peppers & onions, and cheese, and turns it into an easy baked casserole. This is perfect for serving the whole family at once!

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Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings: 6 people

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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.
  

Notes

If you don’t want to use ham, breakfast sausage or bacon can be used instead, just make sure they’re cooked first before adding to the eggs. Or omit the meat and make a vegetarian omelet. Feel free to customize the veggies and/or cheese as well, as long as the ratios stay the same.

Nutrition

Calories: 262kcal | Carbohydrates: 3g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 290mg | Sodium: 598mg | Potassium: 220mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 870IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: baked denver omelet, denver baked omelet

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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.

More Low Carb Breakfast Casserole Recipes:

• Hash Brown Egg Casserole
• Chile Relleno Casserole
• Amish Breakfast Casserole
• Tater Tot Breakfast Casserole
• Feta and Spinach Casserole

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!