Baked Denver Omelet with Ham, Cheese, and Bell Peppers
This oven-baked version of the classic Denver omelet transforms the traditional skillet dish into a family-style casserole perfect for serving a crowd. Fluffy eggs are combined with diced ham, sharp cheddar cheese, sautéed onions, and bell peppers, then baked until golden and set. The result is a protein-rich breakfast or brunch dish that captures all the flavors of the diner favorite while being much easier to prepare for multiple people. Ideal for weekend brunches, holiday mornings, or meal prep, this baked omelet can be cut into squares and served warm with fresh toppings like sour cream, diced tomatoes, or avocado.
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced, white or yellow
- ½ cup green pepper, dicedred bell pepper1:1
sweeter flavor
- 8 large eggs, raw
- ¼ cup water
- ⅛ teaspoon salt
- 1 pinch pepperred bell pepper1:1
sweeter flavor
- 1 cup ham, cut into 1/2 inch pieces
- ½ cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 400 degrees
- 2
Melt butter in medium-sized saute pan over medium-high heat
- 3
Add diced onions and bell peppers to pan and saute until translucent, about 5 minutes
- 4
Remove from heat and set aside
- 5
Beat eggs, water, salt and pepper in large bowl with whisk or fork until combined
- 6
Add diced ham and shredded cheese to egg mixture and stir to combine
- 7
Spray 9x13 inch baking dish with non-stick cooking spray
- 8
Add sautéed onions and peppers evenly over bottom of baking dish
- 9
Pour egg mixture over onion mixture and gently stir to combine
- 10
Bake for 25-30 minutes until edges are golden brown and eggs in middle are set
- 11
Remove from oven and let cool for a few minutes before slicing
- 12
Serve with sour cream, diced tomatoes and avocados if desired
Tips
Make sure vegetables are translucent but not browned for the best texture and flavor distribution throughout the omelet.
Let the baked omelet rest for a few minutes after removing from oven to allow eggs to finish setting and make slicing easier.
Test doneness by gently shaking the pan - the center should be just set with no liquid egg visible.
Good to Know
Refrigerate leftovers covered for up to 3 days. Reheat individual portions in microwave or oven until warmed through.
Can be assembled the night before and refrigerated. Add 5-10 minutes to baking time if cooking from cold.
Cut into squares and serve warm. Excellent with fresh fruit, toast, or hash browns on the side.
Common Mistakes
Don't skip sautéing the vegetables to avoid excess moisture in the final dish
Avoid overbaking to prevent rubbery eggs - center should be just set
Substitutions
FAQ
Can I make this ahead of time?
Yes, you can assemble the omelet the night before and refrigerate. Just add 5-10 minutes to the baking time when cooking from cold.
How do I know when it's done?
The edges should be golden brown and the center should be set when you gently shake the pan. A knife inserted in center should come out clean.
How long will leftovers keep?
Leftover baked omelet will keep covered in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through.