Baked Denver Omelet


Baked Denver Omelet | Cooking Classy

Is it an omelet or an omlette? Apparently it’s both but I’m just going to go with omelet because it’s shorter. I already have spelling probs then they’ve got to go and throw in two different versions for words, the madness! :) More importantly though is how delicious this Baked Denver Omelet is!

I used to make omelets all the time but I think I stopped because now I have 4 people to cook for instead of just one. So now, the majority of the time I just go with scrambled eggs and I top them with sliced avocados. Now that I’ve discovered baked omelets though it’s likely going to become the way I make eggs much of the time. My whole family loved this oven baked version and it was so easy to make. Plus you most definitely don’t need to be a pro omelet shaper, you just add it all to a baking dish pop it in the oven and voila! A delicious low carb meal your whole family will love! Not to mention it’s a very versatile recipe, if you don’t like those veggies listed choose some you do and if you’d like swap out that ham for bacon or sausage or omit it for a (lacto-ovo) vegetarian omelet.

Baked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking Classy

Baked Denver Omelet

Yield: 6 servings

Baked Denver Omelet


  • 1/2 cup chopped red bell pepper (chop veggies small)
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped yellow onion
  • 2 tsp olive oil
  • 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
  • 8 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • Sliced avocados, for serving (optional)
  • Chopped chives and hot sauce, for serving (optional)


  • Preheat oven to 400 degrees. Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.
  • Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.
  • In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.
  • Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.
  • Recipe source: inspired by Taste of Home



  • Medha @ Whisk & Shout: I’ve never had a baked omelette, what a cool idea! Looks super yum :) May 14, 2015 at 11:47am Reply

  • Jeanette: This looks fabulous, and a healthier version than the usual cheesy sausage casserole we all have made. Thank you for sharing! May 14, 2015 at 2:40pm Reply

  • terryg: This looks so yummy! It’s just my husband and me and this looks easy enough to half. Thank you! May 14, 2015 at 5:05pm Reply

  • Kelly: This looks and sounds like absolutely heaven, yum!

    xx Kelly May 14, 2015 at 9:26pm Reply

  • Mahdiya -Madz’s Kitchen-: This looks healthy and yummy (will just omit the ham as we don’t eat it). I think I need to tell my mum about this as she has just committed herself to eating healthy ;) May 15, 2015 at 6:16pm Reply

  • katie w: I made this for breakfast this morning, it was super delicious! My husband is excited to try it with sausage instead of ham and mushrooms too. Thanks! May 17, 2015 at 5:15pm Reply

    • Jaclyn: I’m so glad it was enjoyed Katie! Thanks for your comment! May 18, 2015 at 12:47pm Reply

  • Jenna: Made this for dinner tonight and it was delicious! So much easier than making an omelet in a pan. I did cut the recipe by half, used an 8 X 8 pan – turned out great! May 19, 2015 at 10:32pm Reply

    • Jaclyn: Thanks for taking the time to leave a positive review Jenna! May 22, 2015 at 3:41pm Reply

  • Michelle: Making breakfast is NOT my favorite thing (lol)… but I am IN LOVE with this recipe! My mom makes a breakfast casserole and it is SO bad for you so I don’t like to make it too often . I had never found the right recipe for me until now. I made this this morning and it came out perfect! I even topped it with slices of avocado chives and even a dash of hot sauce like you suggested and was so delicious. I will definitely be making this for my family again. May 23, 2015 at 9:24am Reply

    • Jaclyn: I’m so glad you liked it Michelle!! Thanks so much for your comment! May 23, 2015 at 10:54am Reply

  • vivian: I made this for dinner tonight, and it was delicious. Did a few things differently because of family eating habits. Made it with almond milk instead of regular milk because of lactose intolerance. For the same reason, the shredded cheese was on the side, for those of us who are not lactose intolerant. Left out the ham, as some of us are vegetarian. Served ham steaks on the side, for those who aren’t vegetarian. All in all, an easily adaptable recipe that was a cinch to make, and liked by everyone. May 26, 2015 at 6:10pm Reply

  • Brenda: will this freeze well? Looking to make something for a friend on bed rest. June 2, 2015 at 3:43pm Reply

  • Donna R: fixed this last Sunday night for dinner and fixing it again this Sunday night (tonight). Our family loved it! We fixed stone ground grits to go with it and fresh strawberries and toast. Last week we had enough leftover for my daughter and husband to take to work. June 7, 2015 at 4:28pm Reply

    • Miriam: How did it reheat the next day? January 24, 2016 at 6:52pm Reply

  • Jenni: Looks delish!! Have you tried dividing the mixture in a muffin tin? Think it may work as an awesome breakfast sammie. June 14, 2015 at 9:30pm Reply

    • Jaclyn: I haven’t but I’d love to try in the future. Please let me know if you do and how they turn out. August 5, 2015 at 11:04pm Reply

      • Patricia: South Beach diet recipe has similar recipe they cook in muffin tins and works perfectly. Great for on the go and some (kids) who don’t
        love mushrooms, you can personalize. August 18, 2016 at 10:33am Reply

  • Ashley: If I wanted to make this in a 9×13, how would the quantities change? I don’t know if I’d need to completely double the recipe, or just add a little more of everything. Thanks! September 1, 2015 at 12:07pm Reply

    • Jaclyn: I would do 1 1/2 the recipe for a 9×13. Hope you love it! September 1, 2015 at 9:31pm Reply

  • Brandi: I completely forgot to just add the milk before pouring over casserole. Is it going to be ruined? 😔 September 28, 2015 at 4:07pm Reply

    • Jaclyn: No it should be just fine, it doesn’t make a big difference. October 5, 2015 at 1:29pm Reply

  • Gail: Can you make this ahead and pop in the oven the next morning? October 17, 2015 at 10:52pm Reply

    • Jaclyn: What I would do is prep all the mix-in ingredients then just pour them in the egg mixture the next morning. That way it’s not all soaking together overnight. October 19, 2015 at 11:18pm Reply

  • Barb: I make variations of these omelets all the time. It’s fine to let it sit overnight in the fridge and then bake the next morning. November 6, 2015 at 9:15pm Reply

  • Shelby: How could this recipe be adjusted to be made in a 13×9 pan? I’m serving this tomorrow morning for a Christmas breakfast! December 22, 2015 at 9:58am Reply

    • Jaclyn: I would just do 1 1/2 of the recipe. I hope everyone loves it! December 22, 2015 at 11:05am Reply

      • Caroline: What do you suggest for cooking time for this? December 23, 2015 at 10:53am Reply

  • Molly: Can meat and veggies be substituted? I would love to make this but I only have turkey bacon and chicken on hand right now, and red peppers, carrots, and celery. I don’t want to run out to the store if it’s not necessary. Thanks! April 5, 2016 at 4:12pm Reply

  • Chinese yiyi in Qatar: i used half of the amount. My oven is conventional so I used 165C for first 15 mins , then found it was still very wet and my husband need to go to work soon , so I raise temperature to 200C for another 5 mins, still there were liquid in , then I raise to 205C for another 8 mins, finally I couldn’t have time to wait more , so we started to eat . It had a little bit liquid , but taste very very good. Because of the temperature, the surface looked brown and a little crispy , inside is tender. We love it, especially the heavy taste of cheese :)) I am going to make it every week . Thank you ! April 19, 2016 at 11:01pm Reply

  • Ally: Love this! Making it for Mother’s Day. Do you think I can add potatoes? May 6, 2016 at 9:15pm Reply

  • Jessica: Do you have calorie information for your recipes? May 20, 2016 at 10:50am Reply

  • Terri: None of the recipes have a carb count. I’m only allowed 50 carbs per day. How can I find out May 26, 2016 at 7:30am Reply

  • CrazyCookieLady: Delicious and easy to make! Even my picky eaters cleaned their plates. The avocado is a must! Thank you for the awesome recipe. Definitely a keeper. June 24, 2016 at 4:50pm Reply

  • Beth: We made a double batch for a family getaway. Very easy to make and there were no leftovers. Will definitely make this again. August 14, 2016 at 9:51am Reply

    • Jaclyn: I’m happy to hear your family enjoyed it – Thanks for leaving a comment Beth! August 15, 2016 at 3:43pm Reply

  • Lindsey K: I made a batch this morning (10/16) and it was excellent! The only change I made was using 2% Cheddar/Monterey Cheese because I needed to use it up. Thank you! October 16, 2016 at 9:02am Reply

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