Denver Omelet Breakfast Casserole with Ham, Peppers and Cheddar

Serve a crowd with this Denver Omelet Egg Bake, or prepare it for weekday meal prep. It’s high in protein, uses just a handful of fresh ingredients, and bakes in a single 9×13 casserole dish for easy cleanup.

If you enjoy fluffy eggs, salty diced ham, crisp bell pepper, and melty cheese, this oven-baked Denver omelet is a breakfast winner. A small but important twist: we add plain Greek yogurt to the eggs to create extra fluff and a boost of protein.

When I want a classic Denver omelet, I often pair it with fluffy pancakes. That idea inspired this casserole version: simply combine the ingredients in one dish, pour the egg-yogurt mixture over the veggies and ham, and bake. Finish with shredded cheese and you have a satisfying, crowd-friendly breakfast or brunch.

Denver Omelet Egg Bake – What You’ll Need

This bake is straightforward to assemble and adaptable. The key ingredients are listed below; quantities and instructions follow in the recipe section.

• Eggs: 8 large eggs. Mixed with Greek yogurt to create a light, tender texture.
• Plain nonfat Greek yogurt: Adds creaminess, lifts the eggs, and increases protein.
• Green pepper: Provides crunch and fresh flavor; finely diced.
• White onion: Adds mild savory depth; use finely diced for even distribution.
• Cooked ham: Diced small. Any cooked ham will work; use more or less to taste.
• Shredded cheddar cheese: Melts on top for a gooey finish.
• 9×13-inch casserole dish: Ensures even cooking and the right thickness for the egg bake.
• Basic seasonings: Garlic, salt, and pepper to taste.

Variations and Substitutions

This egg bake is highly customizable. Swap ingredients depending on taste, dietary needs, or what’s in your fridge.

• Greek yogurt alternatives: If you prefer, use sour cream or a splash of heavy cream for richness. Each will affect texture slightly, but all work well.
• Vegetables: Replace or add to the green pepper and onion with sautéed mushrooms, green onions, diced tomatoes, or spinach. If using watery vegetables (like tomatoes or thawed frozen spinach), squeeze excess moisture first so the casserole doesn’t become soggy.
• Meat: Try cooked bacon or turkey sausage in place of ham, or omit the meat for a vegetarian version.
• Cheese: Sharp cheddar, Monterey Jack, or a Mexican blend are all delicious options.
• Spice: Add diced jalapeño, a pinch of red pepper flakes, or a dash of hot sauce to give the bake a kick.

Top Tips for Success

• Don’t overmix the eggs: Whisk eggs and yogurt until combined, but avoid vigorous overbeating — overmixing can make the finished texture dense.
• Use a fork for gentle mixing: A fork gives enough aeration for fluffiness without overworking the eggs like a mixer might.
• Watch the baking time: Remove the casserole when the top is golden and set. If baked too long, edges can dry out. The recipe timing below yields a tender, fully cooked texture.
• Evenly dice ingredients: Small, uniform pieces of pepper, onion, and ham ensure every bite has balanced flavor.

Storage and Freezer Directions

Store leftover slices in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a low oven until warmed through to preserve texture.

Healthy Denver Omelet Egg Bake

Serve a crowd with this classic omelet turned into an easy egg bake. The recipe below yields about 6 servings and is simple enough for meal prep or a weekend brunch.

Ingredients

• 8 large eggs
• 1/4 cup plain nonfat Greek yogurt
• 1 large green pepper, finely diced
• 1/2 large white onion, finely diced
• 1/3 lb cooked ham, finely diced
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/8 teaspoon salt
• Pepper, to taste
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or a light coating of oil and set aside.
2. In a medium bowl, whisk together the eggs and Greek yogurt until just combined.
3. Scatter the diced green pepper, white onion, ham, and minced garlic evenly in the prepared casserole dish. Season with salt and pepper.
4. Pour the egg and yogurt mixture over the vegetables and ham so it spreads evenly.
5. Bake for 30 minutes, then remove from the oven and sprinkle the shredded cheese over the top. Return to the oven and bake an additional 10 minutes, or until the eggs are set and the cheese is melted and golden.
6. Let the egg bake rest for a few minutes before slicing and serving.

Nutrition (approximate per serving)

Calories: 194 kcal, Carbohydrates: 5 g, Protein: 17 g, Fat: 11 g, Fiber: 1 g, Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.