Oven Baked Denver Omelet

A delicious omelet packed with ham, onions, peppers and cheese that you can throw into the oven in a moments notice!

Oven baked Denver omelet on a white plate.

Lately I feel like I am in a breakfast rut. My boys have been eating a lot of cereal and I wanted to try something new. They like omelets, but they can sometimes be time consuming to make. Here is the awesome thing about this breakfast. It comes together in a matter of minutes and is ready in no time at all!

Oh.my.goodness. There were so many things I loved about this Denver Baked Omelet. It makes a big pan so it was able to feed my entire family. It was packed with so many delicious things. Ham, onions and peppers, and gooey cheese. The perfect omelet. The great thing about this recipe is that you can customize it to your families likes. Add in some bacon if you would like! You can quickly pop this in the oven in a moments notice and have a delicious breakfast for the family!

Recipe from Taste of Home Cookbook

Oven baked omelet on a white plate.

Oven Baked Denver Omelet

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 6 Servings

A delicious omelet packed with ham, onions, peppers and cheese that you can throw into the oven in a moments notice!

Course Breakfast
Cuisine American
Keyword omelet, omelet recipe, oven baked denver omelet

Ingredients

  • 8 eggs
  • 1/2 cup half and half cream
  • 1 cup cheddar cheese shredded
  • 1 cup ham chopped fully cooked
  • 1/2 cup onion
  • 1/2 cup green pepper

Instructions

  1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
  2. Pour into a greased 9x9 inch pan. Bake for 25 minutes or until golden brown.
Nutrition Facts
Oven Baked Denver Omelet
Amount Per Serving
Calories 251 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g45%
Cholesterol 260mg87%
Sodium 486mg20%
Potassium 234mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 18g36%
Vitamin A 623IU12%
Vitamin C 11mg13%
Calcium 193mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
    1. This is amazing I make alot on the weekends when my grand daughter is here cause she loves eggs and veggies. Top it with picante sauce or sausage gravy.

  1. with the price of breakfast going up when you eat out this is a great savings!! you can have salsa and sour cream and whatever else you want.!!anything goes with this recipe. its a keeper for sure

      1. I do it with cold leftover boiled potatoes sliced. Works wonderfully. My mother used to make this when we were small with leftovers. Ham after Christmas was always good for something different. Also onions and chillis. My kids love it.

  2. This is so good and comes together in a flash. I used lowfat milk instead of half and half, and it worked great. Also, I had to substitute red pepper for the green. I will definitely be making this again. Thanks!

  3. I make this dish on Sunday and it’s my breakfast for the week. Just cut a square, pop it in the microwave for 45 seconds and I’ve got my breakfast. My husband cuts a slice to put in his biscuit for his breakfast. We LOVE it…. Thanks for sharing..

  4. Thanks so much for this recipe! I made it for our faculty breakfast at school last week, and it was a hit! I didn’t have green peppers at home, so I used roasted red peppers. We are going to make this recipe for our Ladies’ Breakfast/Cookie Exchange at our church in December. I plan to use both green peppers and roasted red pepper to give it the Christmas colors. I’m sure it will be a popular dish.

  5. I made it for dinner with hash browns and toast from homemade bread on the side. So much easier than making separate omelets and just as good in my opinion.

  6. Can this be re-heated to use all week? I hardly have time to make anything in the morning and this would be perfect for making on a Sunday for the week, Also how many calories are in this dish please? Thank you 🙂

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you!  

      Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!  

    1. Half and half is half milk, half cream. It’s found in the dairy section of your grocery, usually next to the milk.

    1. You are so kind! Thank you so much! I do have a free e-book that was just launched this past week. Please get your free book and enjoy my top 10 recipes that are in it! Thanks so much for following along with me! XOXO

  7. OMG, This egg dish is truly delish 🙂 I made it last night for my family and there was nothing left! so good and easy, to make. I did add a touch of sour cream on top to have it and it was wonderful 🙂

  8. I always put a layer of frozen diced hash browns on the bottom of the casserole dish first. You can change up the cheese and the veggies and meat, too, I’ve done zucchini (instead of potatoes), spinach, bacon, and Swiss. I also always use milk instead of half & half.

Leave a Reply

Your email address will not be published. Required fields are marked *