Baked Denver Omelet Breakfast Casserole
on Jan 30, 2018, Updated Nov 12, 2021
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Baked Denver Omelet Breakfast Casserole is the perfect dish when you want to feed a crowd or even make freezer friendly breakfast bars that can be warmed up and eaten on the go. Loaded with onions, peppers, mushrooms, ham and a secret ingredient – this is a thick omelette that’s hearty, healthy and delicious.
Breakfast is the most important meal of the day for me, and I am always looking for ways to make the first meal as healthy and filling as possible. And this baked Denver Omelette Breakfast Casserole fits the bill perfectly! Apart from being pretty quick and easy, it is a great and delicious way to increase your daily veggie intake.
Additionally, it’s a great meal-prep recipe that refrigerates really well and stays good for up to 3 days. I simply slice it up into bars and store it in the fridge to re-heat for breakfast. This makes 6 squares, which is perfect for two meals between the two of us. If you are a larger family, even better because you don’t have to make individual omelettes. Bake one and everyone is happy!
Quick Walk Through: Baked Denver Omelette
Richa’s top tips to make the best baked denver omelette
- I like to cut the veggies roughly into squares which are half an inch in size. But you can easily cut them smaller or larger based on your preference
- The usual ingredients for a Denver omelette are onions, green peppers, mushrooms and ham, but I’ve spiced things up a bit by adding some ginger and garlic along with a little sriracha for some heat. Feel free to add grated cheese, cream, milk or half and half while whisking the egg.
- It’s important to quickly stir fry the veggies on high heat before adding the whisked eggs. The veggies leave a little water and if you skip this step, the final dish might be too gooey or even watery in parts.
- You can also turn this recipe into baked Denver omelet muffin cups by dividing the cooked veggies into muffin tins and then pouring the egg on top. Bake or microwave till cooked through and golden brown.
Let’s just say I’ll be making a lot of this baked denver omelet because easy breakfast is my favorite meal of the day.
Baked Denver Omelet Breakfast Casserole
Equipment
- Oven
Ingredients
- 1 teaspoon Butter
- 1 teaspoon Olive Oil
- 1/2 teaspoon Garlic, chopped
- 1 teaspoon Ginger, grated
- 8-10 Button Mushrooms, cut in half
- 1 Red Bell Pepper, cut into bite sized squares
- 1 Green Bell Pepper, cut into bite sized squares
- 1 Onion, cut into bite sized squares
- 5-6 slices Ham, cut into small pieces
- Salt and Pepper to taste
- 8 Eggs
- 1 tablespoon Sriracha
Instructions
- Pre-heat oven to 200C/ 400F
- Heat butter and oil in a pan and add ginger and garlic. Saute for a minute or so and add mushrooms. Stir fry the mushrooms on high heat for 3-4 minutes and add both varieties of bell peppers. Stir fry again for 2-3 minutes and add the onions. Cook everything together on high heat for another two minutes. Season with salt and pepper and turn off the flame. Add the ham and mix well.
- Whisk the eggs with , salt and pepper and set aside.
- Spray a baking dish or brush it with oil (size of my baking dish: 10X8). Transfer the veggie and ham mixture to the baking dish and pour the egg mixture evenly over it. Sprinkle with grated cheese (if using) and bake for 30-35 minutes or till cooked through and golden brown from the top. Your baked denver omelet casserole is ready. Rest for a few minutes before slicing, or store it for later.
Notes
- Feel free to cut the vegetables smaller or larger based on your preference
- Feel free to add grated cheese, cream, milk or half and half while whisking the egg
- It’s important to quickly stir fry the veggies on high heat before adding the whisked eggs. The veggies leave a little water and if you skip this step, the final dish might be too gooey or even watery in parts.
- You can also turn this recipe into baked denver omelet muffin cups by dividing the cooked veggies into muffin tins and then pouring the egg on top. Bake or microwave till cooked through and golden brown. Baking time: 10-12 minutes in the oven or microwave on full power starting with 2 minutes and add 30 seconds till the eggs are cooked through
- To freeze these, slice the casserole into the desired size and place them in an air-tight container in the freezer. To reheat simply microwave them for 30 seconds to a minute.
Nutrition
Similar Egg Recipes:
- Spinach Potato Veggie Frittata
- Spiced Indian Potatoes and Egg Skillet
- Street Style Egg Bhurji (Anda Bhurji)
- Spicy Bacon Deviled Eggs
- Savory Garlic Oats with Masala Fried Egg
Life in Auroville
We’ve just planted a few tomato plants but till they grow up to give fruit, we enjoy tomatoes grown in our neighbors garden. There is nothing like growing your own food, don’t you think?
Other Healthy Breakfast Recipes
Savory Garlic Oats
Mexican Oatmeal Bowl
I want to make the omelette cups this weekend. How many muffin cups will it make? Just need to know if I need to double it or not for 8 people. Also, hoping to make them in advance. I assume they’d be easy to warm up in the oven?
I think this recipe will make 10-12 muffins
Can this recipe be doubled? If so, do you have suggestions for cook time?
This recipe can be easily doubled. I would recommend checking around the 35 minute mark with a skewer and adding 10 minute intervals to the cooking time.
Great recipe Richa.. thanks for sharing….
Thanks for your feedback Akash – glad you liked it!
love it! perfect for the holidays or even meal prep. Casserole queen!
Thanks Lindsay!