Baked Denver Omelet

5 from 4

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: baked denver omelet, denver baked omelet

Servings: people

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