Baked Denver Omelet: A Tasty & Hearty Breakfast Or Brunch Recipe! (2024)

This baked Denver omelet recipe features a cheesy, hearty, and satisfying omelet that's perfect for serving for breakfast or brunch! My twist on the classic omelet is filled with all the Denver omelet fixins – crisp veggies, savory ham, and delicious cheddar cheese! It's so simple to make that you'll quickly want to add it to your list of go-to breakfast dishes!

Easy Baked Denver Omelet Recipe

Sautéed onions, red and green bell peppers, and ham blend with savory cheddar cheese and creamy eggs in this twist on the beloved Denver omelet! Baking the omelet in a pan instead of making individual omelets saves time and makes mornings so easy.

This simple omelet only takes 35 minutes from start to finish! It’s great for days when you don’t want to spend the entire morning over a hot stove. Serve on its own or with your favorite breakfast sides and you’ve got a breakfast of champions!

Cheesy, savory, and extra fluffy – my baked Denver omelet will make breakfast a breeze!

❤️ Why This Recipe Works!

• Classic Breakfast Flavor! – A Denver omelet is a breakfast staple for diners! The classic peppers, onion, ham, and cheese are a flavor combo that will satisfy just about everyone!
• So Fluffy! My step-by-step instructions and recipe notes will teach you how to whip up the fluffiest eggs every time!
• Perfect for Busy Mornings! You can totally make this omelet ahead of time and heat it up for mornings when you’re in a rush! No more skipping breakfast!

🥘 Baked Denver Omelet Ingredients

My simple, easy-baked Denver omelet uses ingredients that you might already have in your kitchen! Keep them in your fridge, and you can make this omelet all the time!

• Butter – 2 tablespoons of butter, or use a butter substitute. You’ll use butter to sauté the veggies quickly before incorporating them with the egg. You can use salted or unsalted here!
• Onion – ¼ cup of onion. This is about ½ a large onion, chopped or diced. You can use yellow or white onion, depending on your preference!
• Green Bell Pepper – ½ large green bell pepper. Green bell pepper gives a beautiful color and texture to the omelet! It should be de-seeded and chopped.
• Red Bell Pepper – ½ large red bell pepper. Red bell pepper has a different flavor than green, which gives an awesome flavor contrast to the omelet! The red pepper should also be de-seeded and chopped.
• Ham – 1 cup of ham. The ham should be pre-cooked and cubed for this recipe. You can also use leftover ham if you happen to have some!
• Eggs – 8 large eggs. I like the eggs to be brought to room temperature before use (see tips & recipe notes).
• Milk – ¼ cup of milk. I prefer whole milk, but you can use any type of milk or milk substitute you like here! Milk adds some creaminess to the eggs and makes the omelet extra fluffy.
• Salt – ½ teaspoon of salt. Of course, we need salt to season our eggs! You can use table salt or sea salt.
• Cheddar Cheese – ½ cup of cheddar cheese. This should be grated to blend easily into eggs. I like to use sharp cheddar cheese for the most flavor, but you can use mild if you prefer!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

📖 Variations

The best thing about this omelet recipe is that you can add any chopped veggies, meats, or cheeses you like! Just make sure to sauté them first so they’re perfectly done in the omelet!

Ideas for variations:

• Spinach, sliced mushrooms, and Swiss.
• Diced red and green bell peppers, diced onions, cubed potatoes, and cheddar.
• Breakfast sausage, cubed potatoes, and cheddar.
• Chopped broccoli, diced onions, and cheddar.
• Chopped kale, diced onion, diced or sliced red bell peppers, and feta.

🔪 How To Make A Baked Denver Omelet

This simple baked Denver omelet has to be one of the easiest breakfasts ever! You will need a large frying pan, an 8x8 baking dish, a large mixing bowl, and a silicone whisk to get started.

This recipe will make around 4 servings! You can always double the ingredients if you have another 8x8 baking dish handy.

1. Prep. Start the baked omelet by preheating your oven to 400°F (205°C/ Gas Mark 6). Then, generously grease an 8x8 baking dish with 2 tablespoons (28 grams) of butter (30 milliliters) of olive oil, or use non-stick spray. Next, prepare your veggies: dice ¼ cup (40 grams) onion, ½ large green bell pepper, and ½ large red bell pepper. Set aside. If your ham is not already cubed, chop 1 cup (140 grams) of ham and set aside too.
2. Sauté the veggies & ham. Bring a large skillet or frying pan to medium heat and melt 2 tablespoons (28 grams) of butter. Then add the diced onion, green bell pepper, and red bell pepper to the pan and sauté until softened, about 5 minutes. Next, add the diced ham to the vegetables and continue to sauté for an additional 4 to 5 minutes or until lightly browned. Remove from heat.

Mix & Bake

1. Mix the eggs. In a large mixing bowl, whisk 8 large eggs and ¼ cup (60 milliliters) of milk until completely blended. Then season the eggs with ½ teaspoon (3 grams) of salt and add ½ cup (60grams) of cheddar cheese. Next, stir in the sautéed ham, onion, and peppers. Transfer the egg mixture to your prepared baking dish.
2. Bake the omelet. Place the baking dish in the middle of your oven’s center rack and bake at 400°F (205°C/Gas Mark 6) for 25 to 30 minutes, or until the omelet is puffy, golden-brown, and no longer jiggles in the center. When done, remove from the oven, cut into squares, and serve immediately.

🥗 Sides

My fluffy, cheesy baked Denver omelet is amazing for breakfast, lunch, or dinner! If serving for breakfast, try pairing your omelet with some crispy hash browns patties, and grits!

If you’d like to eat this delicious omelet for lunch or dinner, serve it with a wedge salad. For more tasty side ideas, check out my article on what to serve with omelets! Enjoy!

💭 Angela's Tips & Recipe Notes

• I always like to bring my eggs up to room temperature before using them! This way, they whip up easily, and you can incorporate more air, which results in super fluffy eggs!
• Adding pepper to your eggs before baking can turn the eggs an unpleasant grey color! To make sure your eggs stay perfectly yellow, wait until you’re ready to serve to sprinkle on freshly ground pepper, if desired.
• Do you and your family love cheese? Feel free to sprinkle extra cheese on top of the omelet before baking for a cheesy, crispy topping!

🥡 Storing & Reheating

This simple baked Denver omelet is even better the next day! Let the omelet cool, then transfer leftovers to an airtight container or wrap the baking dish well with plastic cling film. Store for up to 5 days!

Freezing Baked Denver Omelet

My delicious, super-easy omelet also freezes well! I recommend cutting the cooled omelet into slices and wrapping it with plastic cling film. Then, put the wrapped pieces in a freezer storage bag, then freeze them for up to 2 months! The omelet slices make a great breakfast on the go!

Reheating Baked Denver Omelet

The easiest way to reheat this delicious omelet is in the microwave. But there’s an art to it! Place a slice of the omelet on a plate and cover with a damp paper towel.

Microwave for just 30 seconds, and it should be completely heated through! The microwave heats quickly, and the damp paper towel prevents the eggs from drying out or getting rubbery.

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📖 Recipe Card