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Denver Omelet Casserole 1

Denver Omelet Casserole

This hearty breakfast bake transforms the classic diner favorite into a convenient, family-style dish that combines tender eggs, savory ham, colorful bell peppers, and melted cheese - perfect for feeding a crowd or meal prepping for busy mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 275 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 10 large eggs
  • 1/2 cup whole milk substitute half-and-half for extra richness or unsweetened almond milk for a lighter option
  • 1 1/2 cups ham diced (about 8 ounces)
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 1 medium yellow onion finely diced
  • 2 cups cheddar cheese shredded, divided (try sharp cheddar for more robust flavor)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh chives chopped (plus extra for garnish)
  • 1/4 teaspoon smoked paprika optional, for enhanced flavor depth

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or non-stick cooking spray.
  • Melt butter in a large skillet over medium heat. Add diced onions and cook for 2-3 minutes until they begin to soften.
  • Add the green and red bell peppers and continue cooking for another 3-4 minutes until vegetables are tender but still have a slight crunch.
  • In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
  • Spread half of the sautéed vegetables in the prepared baking dish. Sprinkle the diced ham evenly over the vegetables.
  • Top with 1 cup of shredded cheese. Pour the egg mixture evenly over everything, then add the remaining vegetables and cheese on top.
  • Bake in the preheated oven for 40-45 minutes, or until the center is set and no longer jiggly. The edges should be golden brown, and a knife inserted in the center should come out clean.
  • Allow the casserole to rest for 5-10 minutes before cutting and serving. Sprinkle with fresh chives before serving.

Notes

If the top browns too quickly, loosely cover with aluminum foil halfway through baking.
For a make-ahead option, prepare the vegetable and ham mixture up to 2 days ahead, and assemble with eggs just before baking.
You can assemble the entire casserole the night before, cover, and refrigerate. Add an extra 5-10 minutes to the baking time when cooking from cold.
For healthier alternatives: use a mix of whole eggs and egg whites, lean Canadian bacon or turkey ham instead of regular ham, reduced-fat cheese, or add extra vegetables like spinach or mushrooms.

Nutrition

Calories: 275kcalCarbohydrates: 6gProtein: 22gFat: 18gSaturated Fat: 9gCholesterol: 270mgSodium: 650mgFiber: 1gSugar: 3g
Keyword Denver Omelet, Western Omelette, Egg Casserole, Ham And Pepper Casserole, Breakfast Bake
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