Baked Denver Omelet
on May 18, 2015, Updated Aug 22, 2024
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Here’s a quick and easy dinner or brunch idea! This simple Baked Denver Omelet comes together in a flash with lots of cheese, meat, and veggies, and everyone loves it.
When I was a kid, there was one thing that my dad was really good at making: omelets! He had a special little pan he’d use and we’d enjoy made-to-order omelets occasionally on weekends. Omelet-making is a skill that I have never mastered but they have a flavor that I love. So instead of making a bunch of individual omelets, I like to throw all of that goodness in a baking dish and just stick it in an oven.
This easy Baked Denver Omelet is one of my favorites! It’s simple, full of ham which my kids love, and you can’t go wrong with things topped with avocado. It’s great with a dash of hot sauce if you like things spicy and it reheats like a dream. I’m all about quick and easy breakfast later in the week. Potato breakfast casserole, cheesy bacon and roasted potato egg casserole, and zucchini egg bake, are also more ways to bake all of your breakfast together in one pan!
Table of Contents
Why You’ll Love This Recipe
- This recipe comes together quickly, making it perfect for a busy weekday morning or a relaxing brunch.
- Packed with lots of cheese, ham, and veggies, this omelet is a delicious and hearty meal that everyone will enjoy.
- Great for using up leftover ingredients, you can easily customize this recipe with your favorite vegetables and meats.
Recipe Ingredients
- Eggs
- Onion – I like to use white or yellow for this recipe
- Bell peppers – I like to use red, yellow or orange, but any color will do
- Milk – You can also substitute with your favorite dairy-free option
- Cheese – I like to use sharp cheddar cheese
- Olive Oil
- Spices – Salt and Pepper
- Avocado – Optional for serving
See the recipe card below for full information on ingredients and quantities
How to Make Baked Denver Omelet
Step 1. Preheat oven to 400°F and grease a baking dish.
Step 2. Sauté chopped bell peppers and onion in olive oil until tender.
Step 3. Layer chopped ham, sautéed veggies, and shredded cheese in the dish. Beat eggs, milk, salt, and pepper, pour over layers.
Step 4. Bake for 25-30 minutes. Let rest for 5 minutes before serving with avocado.
Recipe FAQs
There is a lot of flexibility with this baked omelet because omelets can be so different! Feel free to change the type of meat, peppers, or cheese to something you like! You can even swap out the peppers with a different vegetable of your choice, add in hot sauce, and more!
You can store your baked Denver omelet in the refrigerator for 3-4 days, or you can store it and freeze it for up to 3 months! This makes it a great recipe to make ahead and warm up when you need an even easier breakfast!
If you need something quick, you can microwave it. If you have more time, you can reheat it by putting it in the oven at 325 degrees for around 20 minutes and it will reheat and taste just like it did when you first made it!
Absolutely! You can prepare the omelet the night before, cover it, and store it in the refrigerator. In the morning, simply bake it as instructed. This makes it a convenient option for busy mornings or entertaining guests.
Expert Tips
- Ensure veggies and meat are chopped evenly to cook uniformly and avoid raw pieces.
- Sautéing the veggies before baking enhances their flavor and ensures they are tender.
- The type of pan you use is going to determine the baking time for any baked omelet. Just be sure the center of the dish is no longer jiggly and the eggs are set.
- I think the porcelain baking dish is slower to heat than some of my metal and glass pans. It’s not a big deal if you have to cook it a little longer than the recipe might say, just keep an eye on it!
- Allow the omelet to rest for 5 minutes after baking to set properly and make slicing easier.
How to Serve and Store Baked Denver Omelets
This dish is delicious served with a side of buttered toast or crusty bread such as my easy sourdough bread or honey whole wheat. Pair with a fruit salad to add freshness or roasted potatoes or cheesy potato casserole for a hearty brunch.
Allow the omelet to cool completely, then store your baked Denver omelet in the refrigerator for 3-4 days, or you can store it and freeze it for up to 3 months! This makes it a great recipe to make ahead and warm up when you need an even easier breakfast! To reheat, If you need something quick, you can microwave it. If you have more time, you can reheat it by putting it in the oven at 325 degrees for around 20 minutes and it will reheat and taste just like it did when you first made it!
More Breakfast Casserole Recipes to Consider
Breakfast Casseroles
Biscuits and Gravy Casserole
Breakfast Recipes
Crockpot Breakfast Casserole
French Toast Recipes
French Toast Bake
Breakfast Casseroles
Hash Brown Breakfast Casserole
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Baked Denver Omelet
Ingredients
- 1 cup chopped sweet bell peppers, (chop veggies small)
- 1/3 cup chopped onion
- 2 teaspoons olive oil
- 1 cup heaping chopped cooked ham
- 8 large eggs
- 1/3 cup milk
- Salt and freshly ground black pepper
- 1/2 to 1 cup shredded sharp cheddar cheese
- sliced avocado for serving
Instructions
- Preheat the oven to 400 degrees F and spray a 9×9 inch or 7×11 inch baking dish with cooking spray.
- In a small skillet over medium high heat, saute the sweet bell peppers and onion in the olive oil until tender crisp, about 5 minutes.
- Add the chopped ham to the bottom of the dish. Layer the cooked veggies on top of the ham. Sprinkle the cheese over the cooked veggies.
- In a medium bowl beat the eggs, milk, and salt and pepper together until well combined. Pour the egg mixture over everything else in the pan. Bake until the center is no longer jiggly, 25 to 30 minutes. (The type of pan you use will change the baking time, so just keep an eye on it!).
- Once cooked allow the eggs to rest for 5 minutes before serving with sliced avocado and hot sauce if you’d like.
Notes
- Ensure veggies and meat are chopped evenly to cook uniformly and avoid raw pieces.
- Sautéing the veggies before baking enhances their flavor and ensures they are tender.
- The type of pan you use is going to determine the baking time for any baked omelet. Just be sure the center of the dish is no longer jiggly and the eggs are set.
- I think the porcelain baking dish is slower to heat than some of my metal and glass pans. It’s not a big deal if you have to cook it a little longer than the recipe might say, just keep an eye on it!
- Allow the omelet to rest for 5 minutes after baking to set properly and make slicing easier.
Hey I tried it and it was awesome !!
This make my mouth-waters! Yay! Look so cheesy and I am really tempted to get one in the screen. haha Gonna make this tomorrow morning =)
We are big breakfast eaters so I want to add this to my Yummly. The title of the recipe is showing up as Auto Draft…? By the way, I love the kitchen towels!