This Cozy Denver Omelet Bake takes all the classic flavors of a diner-style Denver omelet—ham, bell peppers, onions, and cheese—and turns them into a warm, comforting breakfast casserole. It’s an easy dish that feeds a crowd and can be made ahead for busy mornings or holiday brunches. Fluffy eggs, smoky ham, and melted cheese come together in perfect harmony for a dish that’s both hearty and homestyle.
Cooking Time: 50 minutes
Servings: 6
Ingredients:
8 large eggs
1 cup whole milk
1 cup cooked ham, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion, finely chopped
1½ cups shredded cheddar cheese (plus extra for topping)
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika (optional, for extra flavor)
1 tablespoon chopped fresh parsley (for garnish)
Instructions:
-
Preheat the Oven
Heat the oven to 375°F (190°C) and grease a medium baking dish (about 9×9 inches) with butter or nonstick spray. -
Cook the Vegetables
In a skillet, melt the butter over medium heat. Add the onions and bell peppers, cooking for 4 to 5 minutes until softened and fragrant. Set aside to cool slightly. -
Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika. Stir in the diced ham, cooked vegetables, and 1½ cups of shredded cheddar cheese. Mix until evenly combined. -
Assemble and Bake
Pour the egg mixture into the prepared baking dish. Smooth out the top, then sprinkle a little extra cheddar cheese over it for a golden crust.
Bake for 35 to 40 minutes, or until the eggs are puffed and set in the center. The top should be lightly golden and the edges just beginning to pull away from the sides of the dish. -
Cool and Serve
Let the omelet bake rest for 5 to 10 minutes before slicing. Garnish with chopped parsley and serve warm.
Nutrition (per serving):
Calories: 290
Protein: 20g
Carbohydrates: 6g
Fat: 20g
Fiber: 1g
Sugar: 3g
Sodium: 620mg
Tips:
For a creamier texture, replace half the milk with heavy cream.
Add diced mushrooms or spinach for extra veggies.
This bake reheats beautifully—store leftovers in the fridge and warm them in the oven or microwave.
If making ahead, assemble the mixture the night before, cover tightly, and refrigerate. Bake it fresh in the morning for a quick breakfast.
