This Baked Denver Omelet recipe is the perfect no-fuss solution for busy mornings. It’s hearty, delicious, chock full of ham, green peppers, onions, and cheese, and baked casserole-style.
If you love baked egg dishes, be sure to also try my Ham and Cheese Quiche, this Spinach and Feta Quiche, or this amazing Sausage Egg Casserole.
Why You’ll Love This Recipe
- You get all the classic Denver omelet flavors without standing over the stove. Ham, green bell peppers, onions, eggs, and cheddar are baked together casserole-style, so there’s no flipping individual omelets.
- It’s hearty enough to feed the whole family. The combination of eggs, ham, vegetables, and plenty of cheese makes it a satisfying all-in-one breakfast that serves about eight.
- It’s great for meal prep and easy to customize. You can prep the vegetables ahead, refrigerate leftovers for quick breakfasts, and swap in different meats, veggies, or cheeses depending on what you have.
Easy Denver Omelette Recipe
Whether you are making breakfast for a large group or a small family, this baked Denver omelet is the absolute best omelet casserole. It’s made with all of the same ingredients that you would find in an omelet – eggs, milk, cheese, filling and seasoning – only it’s baked in a baking dish. No need to spend the morning flipping individual omelets over a hot stove!
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Once you’ve tried this recipe, feel free to swap out or add additional fillings, cheese and seasoning and see what you can come up with. Serve your Denver omelet with hash browns, a green salad or fresh fruit, then sit back and enjoy.
Baked Denver Omelet Video
Key Ingredients
- Butter – you can use either salted or unsalted butter for this recipe. If you use salted, you may need to reduce the added salt slightly, depending on your taste.
- Onion – we recommend using white or yellow onions.
- Green Pepper – this is traditional, but you could use orange, yellow or red instead.
- Eggs – any type of large egg will work.
- Milk – we recommend using either whole or 2% milk, or even heavy cream.
- Ham – any type of cooked ham will work. Leftover ham from the holidays works great for this recipe and deli ham works great too.
- Shredded Cheese – cheddar is traditionally found in a Denver omelet, but the next best thing would be Pepper Jack or mozzarella. A little goat cheese or feta would also taste amazing!
How to Make This Denver Omelette Recipe
- Saute veggies. It’s best to saute vegetables before adding them to the egg mixture so they’re soft and cooked all the way through.
- Make the egg mixture. You can mix these by hand, in a blender, or a hand mixer before adding the diced ham and shredded cheese.
- Pour into baking dish. Spray a 9″ x 9″ baking dish with non-stick cooking spray to make clean up a little easier, then add the sautéed onions and peppers evenly over the bottom. Pour the egg mixture over the onion mixture and gently stir to combine.
- Bake. Bake in a preheated oven for 25-30 minutes, or until the edges are golden brown and the eggs in the middle of the baking dish are set. You can give the pan a little jiggle and the casserole doesn’t wiggle.
- Serve. Remove from the oven and let cool for a few minutes before slicing. Serve with a dollop of sour cream, diced tomatoes and avocados if desired. Enjoy!
Denver Omelet Casserole Variations
This baked omelet is easy to customize with whatever you have on hand. Here are a few of our favorite ways to switch it up:
- Hash brown Denver omelet casserole. Spread 2 cups of thawed frozen shredded hash browns in the bottom of the greased pan before adding the veggies and egg mixture. Add 5 to 10 minutes to the bake time.
- Sausage or bacon. Swap the ham for 1 cup of cooked crumbled breakfast sausage or bacon.
- Southwest style. Use pepper jack cheese, add a diced jalapeño with the peppers and onions, and serve with salsa and avocado.
- Rainbow peppers. Use a mix of red, orange, and yellow bell peppers along with the green for extra color and a slightly sweeter flavor.
- Loaded veggie. Skip the ham and add sautéed mushrooms, fresh spinach, and diced tomatoes for a vegetarian version.
- Different cheese. Try Swiss, pepper jack, Colby Jack, or a sprinkle of feta in place of the cheddar.
- Denver omelet egg cups. Divide the mixture into a greased 12-cup muffin tin and bake for 15 to 18 minutes for grab-and-go breakfasts. Love make-ahead egg bites? Try my Protein Egg Bites.
- Tater tot topping. Top the casserole with a layer of frozen tater tots before baking for a fun twist. If you love that idea, try my Tater Tot Breakfast Casserole.
Frequently Asked Questions
There is a lot of speculation here and really just best guesses. Some people think that the Denver omelet (or the “Western Omelet”) came from a sandwich called the Denver Sandwich which was filled with the same ingredients – green bell peppers, ham, onions and cheese.
Other historians believe it originated from a dish made by Chinese immigrants who were working on the railroads out West. The thought is that a version of egg foo young was possibly eaten between two slices of bread so that it could be taken on the go.
Yes! A Denver omelet and a Western omelet are the same thing, made with ham, green bell peppers, onions, and cheese. The name just depends on where you’re from.
A traditional Denver Omelet is made with green bell peppers, ham, onions, and shredded cheddar cheese just like this recipe.
A baked omelet is very similar to a frittata or an egg bake. The main difference is that a frittata is usually started on the stovetop and finished in the oven, while this Denver omelet casserole is baked entirely in the oven.
Cheddar is the classic choice for a Denver omelet. Sharp cheddar gives the most flavor. Pepper jack, Colby Jack, and Swiss are all delicious too.
Either one works. Milk makes the omelet a little richer and creamier, while water makes it a bit lighter and fluffier. For an extra-rich baked omelet, use half-and-half or heavy cream.
This recipe fits perfectly in an 8×8 or 9×9 baking dish. If you double the recipe to feed a crowd, bake it in a 9×13 pan and add 10 to 15 minutes to the bake time.
The edges should be golden brown and the center should be set, without jiggling when you gently shake the pan. A knife inserted in the center should come out clean. If you have an instant-read thermometer, the center should reach 160°F.
The most common cause is vegetables that release moisture while baking. Sautéing the peppers and onions first helps cook out extra water. Overbaking can also cause the eggs to weep, so pull it out as soon as the center is set, and let it rest for 5 minutes before slicing.
Yes! Sauté the veggies, then assemble the entire casserole in the greased baking dish. Cover tightly and refrigerate for up to 24 hours. In the morning, let it sit on the counter for 15 minutes while the oven preheats, then bake as directed, adding 5 to 10 minutes if needed.
Double the recipe and bake it in a 9×13 pan. Each 9×13 pan serves about 12 to 15 people as part of a brunch with other dishes. Disposable foil pans make baking several batches for a big group even easier.
Storing and Reheating
- Refrigerate: you can cover with plastic or aluminum foil and store in the fridge for up to 3 days. If there is only a small portion left, transfer to an airtight container.
- Freeze: I don’t recommend freezing this omelet, but it is possible. Make sure you wrap it tightly with plastic wrap, then a layer of aluminum foil and store for up to 1 month.
- Reheating: if you need to thaw, simply transfer to the fridge overnight. You can either reheat in the microwave for 30 seconds at a time, or warm in a preheated 350 degree oven for about 10-15 minutes, or until warmed through.
Baked Denver Omelet Recipe
Ingredients
- 2 tablespoons butter
- 1/2 cup onion, diced (white or yellow)
- 1/2 cup green bell pepper, diced
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup ham, cut into 1/2" pieces
- 1 cup shredded cheddar cheese, Save half to top before baking
Instructions
- Preheat oven to 400 degrees.
- In a medium-sized saute pan over medium-high heat, melt the butter then add the diced onions and bell peppers. Saute until translucent, or about 5 minutes, then remove from the heat and set aside.
- In a large bowl, add the eggs, milk, salt, and pepper and beat with a whisk or fork to break up the eggs and combine. Add in the diced ham and 1/2 cup shredded cheese and stir to combine.
- Spray a 9" x 9" baking dish with nonstick cooking spray, then add the sautéed onions and peppers evenly over the bottom. Pour the egg mixture over the onion mixture and gently stir to combine. Top with the remaining 1/2 cup shredded cheese.
- Bake in a preheated oven for 25-30 minutes, or until the edges are golden brown and the eggs in the middle of the baking dish are set.
- Remove from the oven and let cool for a few minutes before slicing. Serve with a dollop of sour cream, diced tomatoes, and avocados if desired. Enjoy!
Video
Notes
- Refrigerating Leftovers: cover with plastic or aluminum foil and store in the fridge for up to 3 days.
- Freeze: this does not freeze well! However, it is possible. Wrap tightly with plastic wrap, then a layer of aluminum foil, and store for up to 1 month in the freezer. To thaw, transfer to the fridge overnight.
- Reheating: either reheat in the microwave for 30 seconds at a time, or warm in a preheated 350 degree oven for about 10-15 minutes, or until warmed through.
Nutrition
Did you make this?
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No need to spend the morning flipping individual omelets over a hot stove with this Baked Denver Omelette. It’s hearty, delicious, filled with ham, green peppers, onions, and cheese, and can be ready on the table in no time.
Categories:
Breakfast, Breakfast Casseroles, Eggs, Fall Recipes, Gluten-Free, Nut-Free, Spring Recipes, Summer Recipes, Winter Recipes,
This was probably the best omelette I have ever made, because I didn’t have to flip anything.
Yes, exactly! So glad you liked it.
If I double the recipe do I need to use two baking pans?
yes, two 9 by 9″ baking pans or just a large 9 by 13″ baking dish would work.
Can this recipe be mixed up the night before and just put in the oven in the morning ?
Yes, this workds great made a day or two ahead of time and then cooked when you need it. Just be sure to take the chill off the casserole dish before you bake so it doesn’t bread when you put it in the oven. 10-15 minutes sitting on the counter before you bake it should be great.
How many does this serve? I need to serve approx 40 with other dishes but not sure how many casseroles of this to make.
I usually cut this into 9 squares, so 9 servings. I’d probably 4 times the recipe. If you double the recipe, cook it in a 9 by 13″ baking dish. Disposable pans would make cooking for a crowd easier. Best of luck!
What a quick, easy, and tasty way to enjoy an omelet! Who has time in the morning for all that flipping for an omelet – not me, so this is the best recipe for my lifestyle!
Yes, it’s so easy to make and is great the next day as leftovers too!
I really liked this as a new twist on the egg bakes we normally make. It was very flavorful!
I’m so happy to hear you loved it!
I just love a great Denver Omelet! I can’t wait to try this Baked one for a family brunch we have this weekend! Thanks for all your great recipes!
You are welcome! Have a great family gathering!