Description
A lazy, stress-free oven-baked version of a classic Denver omelette that feeds a crowd. This recipe uses leftover ham, bell peppers, and sharp cheddar cheese for a custardy, fluffy breakfast casserole that is perfect for weekend brunches or meal prep.
Ingredients
Scale
- 10 large eggs
- ½ cup heavy cream or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced ham (about 150g)
- 1 medium red bell pepper, diced (about 150g)
- ½ medium yellow onion, finely diced (about 75g)
- 1½ cups shredded sharp cheddar cheese (about 170g)
- 1 tablespoon butter or oil (for sautéing)
- Optional: 2-3 stalks green onions, sliced
- Optional: ½ cup cooked bacon bits
- Optional: ½ cup salsa
- Optional: Hot sauce to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish with butter or non-stick spray.
- Dice the onion and bell pepper. Heat butter or oil in a large skillet over medium heat.
- Sauté the onions for 3-4 minutes until soft, then add the bell peppers and cook for another 2-3 minutes until slightly softened but still crisp. Transfer to a bowl.
- In a large mixing bowl, crack the eggs. Add the heavy cream (or half-and-half), salt, and black pepper. Whisk vigorously for 30-60 seconds until bubbly.
- Spread the diced ham evenly across the bottom of the prepared baking dish.
- Sprinkle the sautéed onion and pepper mixture over the ham.
- Pour the egg mixture evenly over the vegetables and ham.
- Sprinkle the shredded cheddar cheese over the top, pressing it down slightly.
- Bake for 30-35 minutes, or until the edges are set and golden, and the center is just barely jiggly. If the top browns too quickly, cover loosely with foil.
- Let the bake rest for 5 minutes before slicing to allow the eggs to set.
- Slice into squares and serve warm, optionally garnished with green onions or sour cream.
Notes
For best results, sauté the vegetables first to remove excess moisture and prevent a watery bake. Use sharp cheddar for better flavor and meltability. Avoid pre-shredded cheese as it contains anti-caking agents. Let the casserole rest for 5 minutes after baking to ensure clean slicing. This recipe is naturally gluten-free, but check ham and cheese labels for hidden gluten.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 5
- Fiber: 1
- Protein: 22
Keywords: breakfast bake, Denver omelette, egg casserole, brunch recipe, easy breakfast, cheesy eggs, meal prep breakfast