I couldn’t believe how the Denver Omelette Egg Bake’s layers of ham, peppers, onions, and melty cheese turned simple eggs into a show-stopping brunch centerpiece that made me want the recipe immediately.
Ingredients
- Eggs: Basically the backbone, custardy and protein-packed, makes everything feel like breakfast.
- Milk or half and half: Adds creaminess, makes it softer and more indulgent.
- Ham: Salty, meaty bites, leftover-friendly and boosts the protein nicely.
- Bell pepper: Crunch and color, brightens the whole dish, keeps it lively.
- Onion: Sharp little hits of flavor, cooks down into sweet notes.
- Cheddar cheese: Melty, tangy gooeyness that you’ll want on every forkful.
- Kosher salt: Pulls flavors together, don’t skip it or it’ll taste flat.
- Black pepper: Fresh bite and warmth, wakes up the eggs a bit.
- Butter or olive oil: Prevents sticking and adds a subtle richness.
- Parsley or green onion: Fresh finish, adds color and mild brightness.
- Smoked paprika: Basically smoky warmth, optional but fun if you like heat.
Ingredient Quantities
- 8 large eggs
- 1/2 cup whole milk (or half and half if you want it richer)
- 1 to 1 1/2 cups diced cooked ham (leftover or deli ham works fine)
- 1 cup diced bell pepper (use green, red, or a mix for color)
- 1/2 cup diced yellow or white onion
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter or 1 tablespoon olive oil for the pan
- 2 tablespoons chopped fresh parsley or green onion, optional but nice
- 1/4 teaspoon smoked paprika, optional for a little kick
How to Make this
1. Preheat oven to 350F and grease a 9×13 inch baking dish or an 8×8 if you want it thicker; set aside.
2. Heat 1 tablespoon butter or olive oil in a skillet over medium heat, add the 1/2 cup diced onion and 1 cup diced bell pepper, cook until softened, about 5 minutes, stirring so they dont brown too much.
3. Add 1 to 1 1/2 cups diced cooked ham to the skillet, stir just to warm and get a little color, about 2 minutes, then remove from heat.
4. In a large bowl whisk together 8 large eggs, 1/2 cup whole milk (or half and half if you want it richer), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the optional 1/4 teaspoon smoked paprika until well combined and slightly frothy.
5. Stir 1 1/2 cups shredded sharp cheddar cheese into the egg mixture, reserving a handful for the top if you like a cheesy crust.
6. Fold the cooked ham, peppers and onions into the egg and cheese mixture so everything is evenly distributed.
7. Pour the mixture into the prepared baking dish, smooth the top, sprinkle the reserved cheese on top if you saved some, and bake in the preheated oven until set and slightly golden on top, about 30 to 35 minutes (a toothpick or knife should come out mostly clean in the center).
8. Let the bake rest for 5 to 10 minutes so it firms up and slices cleaner.
9. Sprinkle 2 tablespoons chopped fresh parsley or green onion over the top before serving for color and freshness.
10. Slice into squares and serve warm; leftovers keep in the fridge for 3 to 4 days and reheat nicely in the microwave or oven.
Equipment Needed
1. Oven (set to 350F)
2. 9×13 inch baking dish or 8×8 if you want it thicker
3. Large skillet or frying pan
4. Large mixing bowl
5. Whisk (or fork if you dont have one)
6. Cutting board
7. Chef’s knife (for dicing ham, pepper and onion)
8. Measuring cups and spoons
9. Spatula or wooden spoon (for folding and smoothing)
10. Oven mitts or pot holders
FAQ
Denver Omelette Egg Bake Recipe Substitutions and Variations
- Eggs: Use 8 large egg whites or 1 1/2 cups commercial egg replacer for a lighter, lower‑cholesterol bake. Texture will be a bit less rich and slightly firmer, but still tasty.
- Milk/half and half: Swap with 1/2 cup Greek yogurt thinned with 2 to 3 tablespoons water for extra tang and creaminess, or use unsweetened almond milk for a lighter dairy free option.
- Diced cooked ham: Replace with 1 to 1 1/2 cups cooked crumbled bacon, diced cooked turkey, or breakfast sausage crumbles for a different savory note.
- Sharp cheddar: Try 1 1/2 cups shredded Swiss, Monterey Jack, or pepper jack cheese for milder, creamier, or spicier flavors respectively.
Pro Tips
1) Let the bake sit at least 8 minutes before cutting. If you slice it right away it will be gooey and fall apart, but if you wait it firms up and comes out in nice squares.
2) Use half and half or even a splash of cream if you want it richer. It makes the texture silkier, but don’t overdo it or the eggs get too custardy for a sliceable casserole.
3) Saute the peppers and onions until just softened not totally mushy. A little color on the ham and veggies adds flavor, but if they brown too much the bake tastes bitter.
4) Stretch leftovers by adding a handful of fresh greens like spinach or arugula right after baking. They wilt from the residual heat and add freshness, plus it makes the dish feel less heavy.
Denver Omelette Egg Bake Recipe
I couldn't believe how the Denver Omelette Egg Bake's layers of ham, peppers, onions, and melty cheese turned simple eggs into a show-stopping brunch centerpiece that made me want the recipe immediately.
4
servings
448
kcal
Equipment: 1. Oven (set to 350F)
2. 9×13 inch baking dish or 8×8 if you want it thicker
3. Large skillet or frying pan
4. Large mixing bowl
5. Whisk (or fork if you dont have one)
6. Cutting board
7. Chef’s knife (for dicing ham, pepper and onion)
8. Measuring cups and spoons
9. Spatula or wooden spoon (for folding and smoothing)
10. Oven mitts or pot holders
Ingredients
-
8 large eggs
-
1/2 cup whole milk (or half and half if you want it richer)
-
1 to 1 1/2 cups diced cooked ham (leftover or deli ham works fine)
-
1 cup diced bell pepper (use green, red, or a mix for color)
-
1/2 cup diced yellow or white onion
-
1 1/2 cups shredded sharp cheddar cheese
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon butter or 1 tablespoon olive oil for the pan
-
2 tablespoons chopped fresh parsley or green onion, optional but nice
-
1/4 teaspoon smoked paprika, optional for a little kick
Directions
- Preheat oven to 350F and grease a 9×13 inch baking dish or an 8×8 if you want it thicker; set aside.
- Heat 1 tablespoon butter or olive oil in a skillet over medium heat, add the 1/2 cup diced onion and 1 cup diced bell pepper, cook until softened, about 5 minutes, stirring so they dont brown too much.
- Add 1 to 1 1/2 cups diced cooked ham to the skillet, stir just to warm and get a little color, about 2 minutes, then remove from heat.
- In a large bowl whisk together 8 large eggs, 1/2 cup whole milk (or half and half if you want it richer), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the optional 1/4 teaspoon smoked paprika until well combined and slightly frothy.
- Stir 1 1/2 cups shredded sharp cheddar cheese into the egg mixture, reserving a handful for the top if you like a cheesy crust.
- Fold the cooked ham, peppers and onions into the egg and cheese mixture so everything is evenly distributed.
- Pour the mixture into the prepared baking dish, smooth the top, sprinkle the reserved cheese on top if you saved some, and bake in the preheated oven until set and slightly golden on top, about 30 to 35 minutes (a toothpick or knife should come out mostly clean in the center).
- Let the bake rest for 5 to 10 minutes so it firms up and slices cleaner.
- Sprinkle 2 tablespoons chopped fresh parsley or green onion over the top before serving for color and freshness.
- Slice into squares and serve warm; leftovers keep in the fridge for 3 to 4 days and reheat nicely in the microwave or oven.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 284g
- Total number of serves: 4
- Calories: 448kcal
- Fat: 30.9g
- Saturated Fat: 15.5g
- Trans Fat: 0.2g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 428mg
- Sodium: 1045mg
- Potassium: 373mg
- Carbohydrates: 6.4g
- Fiber: 0.7g
- Sugar: 2.5g
- Protein: 34.2g
- Vitamin A: 1460IU
- Vitamin C: 31.5mg
- Calcium: 408mg
- Iron: 1.8mg
