This thick and delicious Denver omelet is stuffed with melty cheese, ham, mushrooms, onions, and bell pepper! It’s baked to perfection.
This baked Denver omelet is perfect for any weekend or holiday morning. It comes together in no time for a no fuss morning! Egg Muffins, French Toast Muffins, and Frittata also make great morning meals.
What is a Denver Omelet?
The history of the Denver omelet is a little fuzzy. No one really knows where the name of the omelet came from. But the taste of this omelet is AMAZING and makes for a delicious breakfast recipe (it’s right up there with our breakfast eggs and potatoes and scrambled eggs recipes). It’s fluffy, and moist, and packed with delicious ingredients. I love all of these simple but tasty ingredients.
This omelet is super fluffy because it’s baked in a 10 inch baking dish. This makes the egg and other ingredients cook perfectly and evenly together in the oven. And the clean up is minimal- which all of us can appreciate! I love whipping up a Denver omelet on the weekends for friends and family that might be visiting. It’s healthy, filling, and a hot breakfast everyone will enjoy.
Baked breakfast dishes are the best. I love that they require minimal dishes and everything can be baked together in one pan. They also are great for serving a crowd or bringing to a brunch with friends.
Denver Omelet Ingredients
Many of the ingredients in this Denver omelet are similar to those found in the Western omelet. These are some typical omelet ingredients:
- red bell pepper
- green bell pepper
- cooked diced ham
- cheddar cheese
- salt and pepper
You can also add other ingredients like different cheeses, mushrooms, onions, and any other veggies. And as always, you can omit any ingredients you don’t like.
How to Make Baked Denver Omelet
MIX INS. Melt the butter in a large skillet over medium heat. Add in the bell peppers and cook until softened a bit. Stir in the ham and cook for an additional 5 minutes.
EGGS. While that is cooking, beat together the eggs and milk in a large bowl. Stir in the cheddar cheese and the cooked peppers and ham. Season with a little salt and pepper and then pour the eggs into a 10 inch baking dish.
BAKE. Preheat your oven to 400 degrees and bake the omelet for 25 minutes. The omelet is done when the eggs are puffy and slightly browned on top. Serve immediately and enjoy!
Storing Tips + variations
To STORE a Denver omelet, be sure to cover with foil tightly or place in an air-tight container and place in the fridge for up to 2-3 days. Reheat in the microwave in 20 second increments.
This baked omelet is great on it’s own but can be enhanced with some great toppings. Some of our favorites include: sour cream, avocados, salsa, pico de gallo, cilantro, green onions and tomatoes. Sprinkle on some toppings and serve this dish at any brunch or breakfast.
More baked breakfast recipes:
- Breakfast Strata
- Cheesy Hashbrown Breakfast Casserole
- Breakfast Enchilada Casserole
- Crescent Breakfast Pies
- Baked Cheddar Eggs & Potatoes
- Dutch Baby Pancake
Denver Omelet Recipe
- 2 TB butter
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1 cup chopped cooked ham
- 8 eggs
- 1/4 cup milk
- 1/2 cup cheddar cheese shredded
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- In a large skillet over medium heat melt butter and cook bell peppers until softened. Stir in ham and cook for an additional 5 minutes.
- In a large bowl, beat together your eggs and milk. Stir in cheddar cheese, peppers and ham. Season with salt and pepper. Pour into a greased 10" baking dish.
- Bake at 400 for 25 minutes, until eggs are browned and puffy. Serve warm.