Baked Denver Omelet
A great (and healthy!) way to feed a crowd, this recipe for a Baked Denver Omelet has been getting quite a bit of play at my house the past few months.
There are so many recipes and entire blogs even dedicated to “quick and easy dinner ideas”. I get it. I’ve got kids and have just as much trouble as the next person trying to get dinner on the table each night. But what about breakfast? I can’t be the only one that finds the mornings just as if not more stressful than weeknights in terms of trying to feed my offspring? Too many mornings in our house include me yelling at my kids that CEREAL ALONE ISN’T AN ACCEPTABLE BREAKFAST! It’s just not, darn it.
Cereal as a bedtime snack? Game on. Cereal at 2am after the bars close? Obviously. But cereal as breakfast? It just isn’t going to cut it, kids. Boxed cereal is usually sugar laden, it lacks any sort of dense nutrients, and it doesn’t matter how much you eat somehow it leaves you hungry again within the hour. I just can’t send my kiddos off to school with nothing more than a belly full of Frosted Flakes. We’ll save those for late nights. Just saying.
Because of our morning time dilemma, I’ve been creating more and more breakfast recipes that can be made ahead and then simply reheated on busy weekdays. Oatmeal will always be at the top of my list but my boys- especially my little one- likes a savory breakfast. I made some breakfast burritos a few weeks back to pop in the freezer- always a hit- and we’ve really been into baked eggs like this Baked Denver Omelet.
While totally delicious right out of the oven, this Baked Denver Omelet is also great gently reheated and then nestled between a toasted and buttered english muffin for a quick and filling breakfast. Pair it with an orange or a banana and I can send my kiddos out the door knowing I’ve sent them to school with enough brain fuel to get them through the morning!
Don’t save this omelet for those busy weekday mornings though. It also makes a perfect weekend breakfast too. Whether it’s a lazy Saturday and this bakes while you lay on the couch enjoying a second cup of coffee or you make ahead and throw together a quick sandwich and eat it on the way to the mountain to fuel a day on the slopes. No matter when you make it or how you eat it, it’s darn good and a breakfast you can feel good about!
Feel free to mix up the add-in’s but I love the classic Denver Omelet combo. As always, thanks for reading and hope you have a delicious week! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup diced ham
- 1/3 cup diced green onions (white and light green part)
- 1/2 cup shredded cheddar
- 10 eggs
- 1/2 cup milk
- 1 teaspoon season salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 350F degrees.
- Butter a 9×13 glass baking dish; set aside.
- Melt olive oil in a medium saute pan. Add diced bell peppers and green onions and cook 3-5 minutes until just softened. Sprinkle with a pinch of kosher salt and black pepper. Remove from heat.
- Sprinkle bell pepper mixture, diced ham and shredded cheese evenly into bottom of buttered dish.
- In a large bowl, whisk together the eggs, milk, season salt, and ground pepper. Whisk until thoroughly combined. Pour egg mixture into the dish.
- Bake in preheated oven until puffy and set, about 25 – 30 minutes.
- Remove from oven, cut and serve warm. Or cut into individual pieces and completely cool before storing in the refrigerator. The omelet squares can easily be reheated in the microwave.