Description
A hearty and flavorful baked version of the classic Denver omelet, packed with ham, bell peppers, onions, and cheese—perfect for a make-ahead breakfast or brunch.
Ingredients
Scale
- 8 large eggs
- 1/2 cup milk
- 1 cup diced cooked ham
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter (for sautéing)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar size.
- In a skillet over medium heat, add olive oil or butter and sauté the onion and bell peppers until softened, about 4–5 minutes.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the cooked vegetables, diced ham, and shredded cheddar cheese.
- Pour the egg mixture into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes or until the eggs are set and the top is golden.
- Let it rest for a few minutes before slicing and serving.
Notes
- Use any type of cheese you prefer—Swiss or Monterey Jack work well too.
- You can prepare this the night before and bake it in the morning.
- Add mushrooms or spinach for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 330mg
Keywords: baked Denver omelet, breakfast casserole, ham and egg bake, make-ahead breakfast