This Baked Denver Omelette recipe is packed with onions, peppers, ham, and cheese and it’s so easy to make. It’s fluffy, and delicious, and sure to be your new go-to brunch recipe.
An Easy Baked Omelette Recipe
Meet your new brunch buddy, the baked Denver omelette. You can call him Denny for short.
Seriously, though, I’ve been experimenting lately with super easy breakfast and brunch ideas. Obviously, if you’re hosting a brunch or preparing breakfast for a large crowd, you don’t want to be stuck in front of the stove all morning busting out multiple custom omelettes to order. I don’t know about you, but I’m no short order cook.
So, I set out to make a great omelette in my oven. After a few tries, I’ve decided Denny is here to stay.
What is a Denver Omelette?
A Denver omelette has a few signature ingredients – onions, peppers, ham, and cheese. That’s all really. So simple, right? It’s similar to a western omelette or a southwest omelette, but those are often topped with salsa (though you can add that to your Denny if you’re feeling festive).
What makes it an omelette is the cooking and folding technique done with the eggs. Since this is a baked omelette, you won’t need that fancy hand work, here. It’s just simplicity and ease.
Why Bake an Omelette?
Well, for starters, it’s so easy. All you have to do is combine your ingredients, pop it in the oven and then your hands are free for the next 20-25 minutes.
It’s perfect if you’re hosting a brunch or large family breakfast; while the omelette bakes, you can chop fruit for a fruit salad, split bagels, or chat on Twitter.
This omelette is packed with all of my most fave veggies, plus ham and cheese!
Here is what you’ll need:
- yellow onion
- red bell pepper
- green bell pepper
- cheddar cheese
- Half & Half or Milk
- salt and fresh ground pepper
- chopped fresh parsley
How to Make a Baked Denver Omelette
Prep: Preheat your oven to 400˚F. Grease a 7×11 baking dish with cooking spray. You can also use a 9×9 baking dish.
Add: Add onions, peppers, mushrooms, and diced ham to the baking dish. Stir around to mix it all up. Top the veggies with shredded cheddar cheese and set the dish aside.
Mix: In a large mixing bowl combine the eggs, milk, salt, and pepper. Whisk everything until it is all well blended.
Pour: Pour the egg mixture over the veggie mixture in the baking dish.
Bake: Bake omelette for 23 to 25 minutes or until eggs are set and the top is a light golden brown.
Serve: Garnish the omelette with parsley and serve.
Tips for the Best Baked Omelette
These simple tips and tricks will make this Baked Denver Omelette even better than you expected.
- I like to use a mix of both white and yellow sharp cheddar.
- Make sure to dice your onions, peppers, and ham bits in small and similar sizes so that they cook evenly and you get all of the flavors in each bite!
- You could swap the ham for crumbled sausage or bacon, but you’ll need to cook those first before adding them in.
- Allow your omelette to cool and set for a few moments before serving. This baked Denver omelette is best served warm, not piping hot.
How to Store and Reheat Leftovers
- If you have leftover omelette, store it in your refrigerator in an airtight container for about 2 to 3 days.
- To reheat it, simply place it in the oven until it is warm throughout. There’s really no need to bring it to a piping hot temperature – it tastes best when it’s just warm.
P.S. I caught the hubby eating up these leftovers cold – right out of the fridge.
- If you choose to freeze the leftovers, I recommend cutting individual pieces and freezing them separately in freezer safe bags. This makes it easy to thaw and reheat exactly how many servings you’d like at a time.
- You can keep your leftover Baked Denver Omelette servings in the freezer for about 3 months.
Can I Make this Omelette Ahead?
- YES! That is one of the things that makes it perfect for a brunch or large breakfast. Once you bake it, it will stay nicely in your refrigerator for a few days. Just make sure it is covered tight.
- So next time you’re heading out to a brunch party, you can make this the night before and simply heat it in the oven for a few minutes the next morning. So easy!
Can I Use Frozen Veggies?
- Yes, you can, but the flavor and texture may change a bit. To enhance the flavor of frozen veggies, I recommend sauteing them for a few minutes in olive oil with garlic before adding them to your baking dish.
Can I Use Different Kinds of Cheese?
- Cheddar is my favorite cheese to use in my baked Denver omelette, but feel free to use any shredded cheese you prefer. The key here is to go with shredded cheese for the consistency we’re looking for. Shredded cheese melts evenly throughout the omelette.
- Some great options are: a mix of shredded mozzarella and Parmesan, shredded pepper jack, or a shredded Mexican blend.
Baked Denver Omelette
- 1 small yellow onion finely diced
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped green bell pepper
- 1 cup chopped mushrooms
- 1 cup fully cooked diced ham
- 1 cup shredded cheddar cheese I like to use a blend of white cheddar and yellow cheddar
- 8 eggs
- ½ cup Half & Half or Milk
- salt and fresh ground pepper to taste
- chopped fresh parsley for garnish
- Preheat oven to 400˚F.
- Grease a 7×11 baking dish with cooking spray. You can also use a 9×9 baking dish.
- Add prepared onions, peppers, mushrooms, and diced ham to the baking dish. Stir around to mix it all up.
- Top with shredded cheddar cheese and set aside.
- In a large mixing bowl combine eggs, milk, salt, and pepper; whisk until well blended. You can also whisk in your choice of dried herbs, seasoning, and spices.
- Pour egg mixture over the mixture in the baking dish.
- Bake for 23 to 25 minutes, or until eggs are set and top is a light golden brown.
- Garnish with parsley and serve.