Denver Omelet Casserole

5 stars (3 reviews)

My omelet casserole recipe has everything you want in a classic Denver omelet, like ham, peppers, onions and cheddar cheese, but assembled and baked in a large pan to share. So you get all of the fluffy texture, melty cheese, and big southwestern flavors of the best homemade Denver omelette, but with way more servings and a fraction of the effort!

Prep Time15

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings: Pieces

Calories: 202kcal

Author: Sommer Collier

Ingredients

3 tablespoons butter
1 cup diced onion
1 cup green bell pepper
2 cloves garlic minced
2 cups diced ham
12 large eggs
1 cup half & half
1 ½ cups shredded cheddar cheese
1 ½ teaspoon salt
1 teaspoon pepper
¼ - ½ teaspoon crushed red pepper flakes

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and spray the inside with nonstick cooking spray. Chop and prep all ingredients.
Set a small skillet over medium heat. Add the butter to the skillet. Once melted, add the diced onions, bell pepper, and minced garlic. Stir and sauté until the onions are very soft, 3-5 minutes. Then turn off the heat.
Meanwhile, add the diced ham to the baking dish, followed by the sautéed vegetables. Scoop all the melted butter into the baking dish. Spread the veggies out and allow them to cool.
Set out a mixing bowl, and crack the eggs into the bowl. Add the half-and-half, and beat well until the eggs are frothy. Then add the salt, pepper, and crushed red pepper flakes. Beat again to combine.
Now that the veggies are cool, toss the shredded cheese into the ham and vegetable mixture in the baking dish. Spread the mixture out in an even layer. Then pour the egg mixture over the top of the other ingredients.
Place the baking dish in the oven and bake for 45-50 minutes, until the center is puffed and the edges are golden brown. Allow the egg bake to cool for at least 5 minutes before serving. Serve as-is, or sprinkle with scallions, and serve with salsa and sour cream.

Video

Notes

Leftovers will be a bit denser when refrigerated and reheated, but still have a lovely, tender texture and southwest flavors. The casserole will keep well in an airtight container and stored in the refrigerator for up to 3 days.

You can freeze slices, too, but as I mentioned above, this will change the taste and texture. Wrap individual pieces in plastic wrap, then store all of the portions together in an airtight ziploc freezer bag. Freeze for up to 3 months, then take out and thaw slices in the fridge overnight.

Baked Denver omelet casserole is best reheated in the oven for 10-15 minutes at 350 degrees. If you need to microwave, you can do so in short 10-second bursts at 50% power. Just keep in mind that slices might be a bit moister and rubberier when microwaved.

Nutrition