Denver Omelet Casserole
Packed with ham, bell peppers and shredded cheese, this Denver Omelet Casserole is a great breakfast, brunch or even dinner recipe!
One of my favorite things about traveling is going out for breakfast. Seriously. I love breakfast food, and we rarely go out for breakfast. However, when we’re traveling (be it for fun or work), breakfast is always a highlight – and I often order an omelet. You can’t go wrong with eggs stuffed with all of your favorite toppings!
Truth be told, cinnamon rolls, blueberry muffins and coffee cakes are still my favorite breakfast foods. However, on occasion, a good savory breakfast is hard to beat!
What is a Denver Omelet?
A Denver Omelet is a classic omelet flavor…at least here in the United States. Sometimes called a Western Omelet or a Southwestern Omelet, a Denver Omelet features diced ham, onions and bell peppers. Mushrooms are a variation that sometimes appear in Denver Omelets, and I included ‘shrooms in this version. However, this Denver Omelet Casserole is very versatile. If you aren’t a ‘shroom fan, leave ’em out!
Crust or no crust?
As opposed to a quiche where the filling is baked inside of a flaky crust, this Denver Omelet Casserole doesn’t include a crust. Technically, this recipe could be called a crustless quiche, but I like the way ‘omelet casserole’ sounds. However, with that said, you could absolutely adapt this recipe to include a crust.
Denver Omelet Casserole
Unlike a traditional omelet where the fillings are folded inside, this omelet casserole features all of the fillings mixed together. The ingredients are mixed together and then poured into a pie dish – then it’s off to the oven to bake!
The advantage of this Denver Omelet Casserole is that you can whip it up then let it bake while you head off to do the dishes or sip on your morning coffee. The flavors in this omelet casserole are spot-on, too! We actually ate this one for dinner, and the leftovers might have been even better than the original. When a slice of this omelet casserole gets reheated in a skillet, it ends up with a bunch of crispy edges – yum!
If you’re looking for a tasty breakfast, brunch or even dinner recipe, then put this Denver Omelet Casserole on the menu. This is a delicious recipe, and we really enjoyed it! Cheers!
Did you make this Denver Omelet Casserole at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Denver Omelet Casserole
Ingredients
- 7 large eggs
- ¾ cup whole milk
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 Tbsp unsalted butter
- ½ Tbsp olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 8 oz. sliced button mushrooms
- 6 oz. smoked ham see note
- 1 cup fresh spinach chopped
- 1 cup shredded sharp cheddar cheese I used Cabot’s Seriously Sharp Cheddar
- {for garnish} sliced green onions
Instructions
- Spray a 9” deep pie pan with non-stick baking spray; set pan aside. (Note: This casserole can also be baked in a traditional rectangular casserole dish. The baking time will vary based on the size of the pan, though.)
- Preheat oven to 375°F.
- Using a large mixing bowl, add the eggs, milk, salt, pepper and crushed red pepper flakes; beat until well combined. Set bowl aside.
- Using a large skillet, add butter and olive oil and place over medium heat. Once butter has melted, add the diced onions and bell peppers. Sauté, stirring occasionally, for 3-4 minutes. Transfer onions and peppers into bowl with the egg mixture.
- Add sliced mushrooms to the skillet and place over medium heat.
- Sauté for 3-4 minutes without stirring. Flip mushrooms over and continue sautéing for 3-4 more minutes without stirring. Transfer mushrooms into bowl with the egg mixture.
- Add ham, spinach and shredded cheese to the egg mixture; stir until well combined.
- Pour mixture into the prepared pan. Bake uncovered for 55-60 minutes, or until eggs are set. (Note: Tent the casserole after 40 minutes to prevent the top from browning too much.)
- Let casserole cool for 5-10 minutes before slicing and serving.
Notes
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Cant wait to make this soon for me can i use oat milk / vegan butter and more mushrooms and spring onions and can i skip green and red bell peppers as am not a big fan of green and red bell peppers i never had denver omelet casserole before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yes, you can absolutely adapt this recipe to your personal preferences, Ramya! Omelets are delicious, and this “casserole” version was a big hit in our house!
Crustless quiche, omelette casserole… or let me add a third possibility, since in Italian cookery you’d call this kind of dish a baked frittata!
Truth be told I’m not much of a breakfast or brunch person. Just not hungry enough when I wake up to eat anything more than some toast or a croissant or, like you, a bun or piece of coffee cake. But I’d gladly have this as a light lunch or dinner. Lots of delicious flavors in there.
I’ve always wondered why they call this a Western Omelette (which is the name I’ve usually heard) or Denver Omelette?
Ah, you make an excellent point (or should I say egg-cellent…haha), Frank. A baked frittata sounds so fancy! 🙂
In truth, we didn’t end up eating much of this casserole for breakfast. It turned into lunches for the week, and it was fantastic! And I agree with you on Western vs. Denver. I’ve always called ’em Denver Omelettes, but Western is the same exact thing. I wonder where the name change came from??
Btw I found this interesting background on how the Denver/Western Omelette got its name: https://www.britannica.com/topic/Denver-omelet
Ah – thanks, Frank! Opening that in a separate tab right now as a reminder to read it at some point today. You know how that goes – haha!
Denver omelettes are one of my favorites to order whenever we go out to breakfast. But I almost never make them at home. I love the idea of an omelet casserole. So much easier and I still get all my favorite fixings! This would be great for Easter morning!
You should totally make an omelet casserole, Kathy – it’s got all of the flavors, but it’s a whole lot easier since it bakes (instead of you having to watch it on the stovetop!). 🙂
I’ve never had (nor heard of) Denver Omelet Casserole, but that’s 100% my kind of egg dish. I love hearty and loaded variations like a frittata. And this casserole is packed with so many delicious things that i can eat it for breakfast, lunch, and then dinner! 🙂
Ah, Denver Omelets are a classic diner menu item here in the States. Usually they are made in traditional omelet form, but this baked version is mighty fun…and a whole lot less work! And, yes, it did make for some pretty fantastic lunches. Easy and delicious – that’s how I roll here!
My mom would used to make this all the time for us when we were kids! Ahh, this brings back memories — and reminds me that I should make some for my own kids! Yum!
Oh that’s perfect, Michelle! You should totally whip this one up on a weekend…or perhaps for lunches? (This makes fantastic lunches…even leftovers!)
this looks delicious david. reminds me of a frittata really! which i start in a frypan and then shove into the oven to finish off. So tasty.
Ah, yes! Frank made the same point about baked frittatas – but really, what’s in a name? All that really matters is the fact that this is delicious! Haha. 🙂
Im in you with that breakfast during travels, oh boy now you made me miss those buffet breakfasts
Oh those buffet breakfasts…it’s been so long. Haha! Thanks, Raymund!
I know what you mean about traveling and then having breakfast served to you! Love it. But I’ll never order an omelette again. They’re always too overcooked and rubbery for me. Sometimes, like at a buffet when I’m actually watching the guy making it, I can ask him to stop at the right point. That might sound obnoxious but I detest overcooked omelets! Yours looks wonderful.
I do understand what you mean there, Mimi – sometimes omelettes end up overcooked, and that’s just a sad, sad thing. It was fun to pull all of the classic Denver omelette (omelet?) flavors into this baked version, though. (Although I guess since it’s baked, it’s by definition overcooked? Haha.) Hope you have a happy Easter weekend, my friend!
I know I would like your omelet casserole because it is really loaded with goodness.
Thanks so much, Karen! An omelet is only as good as all of the fillings that you stuff inside of it. 🙂