When I was a kid, there was one thing that my dad was really good at making: omelets! He had a special little pan he’d use and we’d enjoy made-to-order omelets occasionally on weekends. Omelet-making is a skill that I have never mastered but they have a flavor that I love. So instead of making a bunch of individual omelets, I like to throw all of that goodness in a baking dish and just stick it in an oven. Today’s recipe for an easy Baked Denver Omelet is one of my favorites! It’s simple, full of ham which my kids love, and you can’t go wrong with things topped with avocado. It’s great with a dash of hot sauce if you like things spicy and it reheats like a dream. I’m all about quick and easy breakfast later in the week.
If you have the time, this would be excellent served with your favorite biscuits, blueberry muffins, or some banana bread! Pin this for later because you are going to love how easy it is to throw together on a busy night. Enjoy!
The type of pan you use is going to determine the baking time for any baked omelet. Just be sure the center of the dish is no longer jiggly and the eggs are set. I made this, got in a hurry and took it out of the oven, sliced a piece and it was still a runny mess in the middle. You know what I did? I stuck that piece right back in the pan and baked it another 8 minutes. I think the porcelain baking dish is slower to heat than some of my metal and glass pans. It’s not a big deal if you have to cook it a little longer than the recipe might say, just keep an eye on it!
If you try this baked Denver omelet, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!Print
Baked Denver Omelet
- Yield: Serves 6
- 1 cup chopped sweet bell peppers (chop veggies small)
- 1/3 cup chopped onion
- 2 teaspoons olive oil
- 1 cup (heaping) chopped cooked ham
- 8 large eggs
- 1/3 cup milk
- Salt and freshly ground black pepper
- 1/2 to 1 cup shredded sharp cheddar cheese
- Sliced avocado for serving.
- Preheat the oven to 400 degrees and spray a 9×9 inch or 7×11 inch baking dish with cooking spray.
- In a small skillet over medium high heat, saute the sweet bell peppers and onion in the olive oil until tender crisp, about 5 minutes.
- Add the chopped ham to the bottom of the dish. Layer the cooked veggies on top of the ham. Sprinkle the cheese over the cooked veggies.
- In a medium bowl beat the eggs, milk, and salt and pepper together until well combined. Pour the egg mixture over everything else in the pan. Bake until the center is no longer giggly, 25 to 30 minutes. (The type of pan you use will change the baking time, so just keep an eye on it!).
- Once cooked allow the eggs to rest for 5 minutes before serving with sliced avocado and hot sauce if you’d like.
For this baked Denver omelet recipe, I recommend:
Recipe inspired by Cooking Classy
If you are in the mood for easy egg dishes, here’s a few more!
Farmhouse Egg Bake from Bless this Mess
Easy Egg and Potato Casserole from Bless this Mess
Baked Eggs with Tomato and Spinach from One Lovely Life
Goat Cheese, Turkey, and Egg Cups from Wholefully