This Baked Denver Omelette recipe is perfect no-fuss solution for busy mornings. It's hearty, delicious, chock full of ham, green peppers, onions, and cheese, and baked casserole-style.
Easy Denver Omelette Recipe
Whether you are making breakfast for a large group or a small family, this Baked Denver Omelet Casserole is the absolute best omelet bake. 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!
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 Baked Denver Omelet with hash browns, a green salad or fresh fruit, then sit back and enjoy.
Denver Omelette 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.
- Salt and Pepper
- 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 the 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!
Variations for This Baked Denver Omelette
As with any type of egg casserole, this Denver Omelet Casserole is simple to customize. Here are a few ideas for simple ingredient substitutions, toppings and more:
- Southwestern Denver Omelette Casserole: Add diced green chilies, black beans, and corn to the casserole for a Southwestern flair. Top with salsa, avocado, and a dollop of sour cream before serving.
- Spicy Chipotle Denver Omelette Casserole: Mix in chopped chipotle peppers in adobo sauce for a smoky and spicy kick. Top with pepper jack cheese for extra heat.
- Mushroom and Swiss Denver Omelette Casserole: Incorporate sautéed mushrooms and Swiss cheese into the casserole for a rich and earthy flavor. Garnish with fresh chives or parsley for freshness.
- Greek Denver Omelette Casserole: Add diced tomatoes, kalamata olives, and feta cheese for a Mediterranean twist. Top with tzatziki sauce or a drizzle of olive oil.
- Denver Omelette Casserole with Hash Browns: Layer the bottom of the casserole dish with shredded hash browns for added texture. Top with the traditional Denver omelette ingredients.
- Spinach and Feta Denver Omelette Casserole: Mix in chopped fresh spinach and crumbled feta cheese for a flavorful and nutritious twist. Add a sprinkle of nutmeg for an extra layer of warmth.
- Bacon and Jalapeño Denver Omelette Casserole: Mix in crispy bacon bits and finely diced jalapeños for a smoky and spicy kick. Top with shredded cheddar cheese for extra flavor.
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.
Yup - there are even multiple ways to do this! If you want to do some of the prep beforehand and still want to serve it freshly baked, you can cook the peppers and onions ahead of time and store in an airtight container. The next day, remove from the fridge and prep the rest of the recipe as directed.
A traditional Denver Omelet is made with green bell peppers, ham, onions, and shredded cheddar cheese just like this recipe.
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
- 2 Tablespoons Butter
- ½ cup Onion diced, white or yellow
- ½ cup Green Pepper diced
- 8 large Eggs Raw Eggs
- ¼ cup Water
- ⅛ teaspoon Salt
- 1 pinch Pepper
- 1 cup Ham cut into ½" pieces
- ½ cup Shredded Cheddar Cheese
- 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, water, salt and pepper and beat with a whisk or fork to break up the eggs and combine. Add in the diced ham and shredded cheese and stir to combine.
- Spray a 9" x 13" baking dish with non-stick 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.
- 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!
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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.