Description
This Baked Denver Omelet is a delicious and hearty breakfast dish featuring a savory blend of diced ham, bell peppers, onions, and cheddar cheese baked to perfection. It’s an easy-to-make, oven-baked omelet that serves six and is perfect for a family brunch or meal prep.
Ingredients
Scale
Vegetables and 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
Egg Mixture
- 8 large eggs
- 1/4 cup half-n-half (or whole milk)
- 3/4 cup shredded cheddar cheese
- 2 tablespoons butter
Seasonings
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) and coat a 10-inch round baking dish with nonstick spray to prevent sticking.
- Sauté Vegetables and Ham: In a large skillet over medium heat, melt the butter. Add diced onion, green bell pepper, and red bell pepper. Sauté for about 5 minutes until the vegetables soften. Then add the diced cooked ham and cook for an additional 5 minutes, allowing the flavors to meld.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs and half-n-half until well combined. Stir in shredded cheddar cheese, the sautéed ham and vegetable mixture, onion powder, garlic powder, salt, and pepper.
- Bake the Omelet: Pour the combined mixture into the prepared baking dish. Place it in the preheated oven and bake for about 25 minutes or until the edges are golden brown, the middle is puffed, and a toothpick or tester inserted comes out clean.
- Serve: Remove the baked omelet from the oven, slice it into six wedges, and serve warm for a filling and flavorful breakfast or brunch.
Notes
- You can substitute half-n-half with whole milk or a milk alternative if preferred.
- Make sure the ham is cooked before adding to the recipe to avoid undercooked meat.
- For a vegetarian version, omit the ham and add more veggies like mushrooms or tomatoes.
- Use a nonstick baking dish or grease the pan well to ensure easy removal.
- Leftovers can be refrigerated and reheated for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
