Description
This Baked Denver Omelet is a delicious and easy-to-make breakfast dish featuring sautéed onions, green and red bell peppers, and diced ham, all baked together with eggs and cheddar cheese. Perfect for serving a crowd or meal prepping for the week, this fluffy and savory omelet offers classic flavors baked to golden perfection.
Ingredients
Scale
Vegetables & Meat
- 1/2 small onion, diced
- 1/2 small green bell pepper, diced
- 1/2 small red bell pepper, diced
- 1 cup diced cooked ham
Dairy & Eggs
- 2 tablespoons butter
- 8 large eggs
- 1/4 cup half-n-half (or whole milk)
- 3/4 cup shredded cheddar cheese
Spices
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
Instructions
- Preheat and Prep: Preheat your oven to 400 degrees F (200 degrees C). Lightly coat a 10-inch round baking dish with nonstick spray to prevent sticking.
- Sauté Vegetables and Ham: In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté the mixture until the vegetables are softened, about 5 minutes. Then add the diced ham and continue cooking for another 5 minutes to heat through and combine flavors.
- Combine Ingredients: In a large mixing bowl, whisk together the eggs and half-n-half (or whole milk) until well blended. Stir in the shredded cheddar cheese, then fold in the sautéed vegetable and ham mixture. Season with onion powder, garlic powder, salt, and pepper, mixing everything evenly.
- Bake: Pour the egg mixture into the prepared baking dish, spreading it evenly. Place it in the oven and bake for approximately 25 minutes, or until the omelet is puffed up, browned around the edges, and a toothpick or tester inserted in the center comes out clean.
- Serve: Once baked, remove the omelet from the oven and allow it to settle for a few minutes. Slice it into wedges and serve warm for a hearty breakfast or brunch.
Notes
- You can substitute half-n-half with whole milk if preferred.
- Feel free to add or swap ham for cooked bacon or sausage to customize the protein.
- For a vegetarian version, omit ham and consider adding mushrooms or extra vegetables.
- Make sure the baking dish is well-coated with nonstick spray or butter to prevent sticking.
- Leftovers can be refrigerated and reheated gently for quick breakfasts.
