Baked Denver Omelet


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!

Baked Denver Omelet | Cooking Classy

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

5 from 14 votes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 212 kcal


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Recipe source: inspired by Taste of Home
Nutrition Facts
Baked Denver Omelet
Amount Per Serving
Calories 212 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Monounsaturated Fat 1g
Cholesterol 250mg 83%
Sodium 198mg 8%
Potassium 169mg 5%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 16g 32%
Vitamin A 17.2%
Vitamin C 32.1%
Calcium 12.2%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.



  • 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

  • Sara: Can I do it in a crock pan? How long do you think September 17, 2016 at 8:19pm 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

  • Courtney: For those of you that baked in a 9 by 13 casserole dish, how long did it take? October 30, 2016 at 7:59am Reply

  • Emily: How many carbs is in this?? November 8, 2016 at 12:15am Reply

  • Marlene: Do you think I can make all but the eggs ahead of time and then to the egg pour over in the morning before baking? November 20, 2016 at 1:21pm Reply

  • Celeste Kelly: This was delicious! I used pork sausage instead of ham. Very easy to make and we made breakfast sandwiches the next day with the leftover omelet. It was just as good the next day! January 8, 2017 at 9:12am Reply

  • Jodi: How are the left overs? January 8, 2017 at 2:18pm Reply

    • Dee Williams: They are excellent! My husband and I ate on this for 3 days and it was every bit as good on the 3rd! January 26, 2017 at 7:53pm Reply

      • Dee Williams: Oh, and I used frozen peppers and onions. No need to cook first, I promise. Used unsweetened vanilla almond milk and a full cup of reduced fat sharp cheddar. January 26, 2017 at 7:57pm Reply

  • Kathy: I made this for a Super Bowl party and it was a big hit. I have made a few more times since then, very good. February 26, 2017 at 2:55am Reply

    • Jaclyn: So glad you liked it Kathy! March 27, 2017 at 12:35pm Reply

  • Cassie Smallwood: This looks great! Can’t wait to try it! Thank you for sharing the recipe! March 27, 2017 at 7:35am Reply

    • Jaclyn: I hope you love it Cassie! March 27, 2017 at 10:24am Reply

  • Irene Munoz: I wanted to know what the calorie content is on this omelette. It looks soooo good! March 30, 2017 at 11:05am Reply

  • Megan K: This is my 3rd weekend in a row making this. I make it on Sundays and then slice it up for my husbands breakfasts in the morning. First 2 times used sausage. This time I fried up some thick ham steaks and diced it up. This is such a winner. May 14, 2017 at 7:39pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this recipe Megan! May 16, 2017 at 12:56am Reply

  • Latasha: Hi do you think it would be fine to put chives into the batter and then bake? May 22, 2017 at 9:46am Reply

    • Jaclyn: Yes definitely :). May 25, 2017 at 10:58am Reply

  • Jessie: This omelette I will call it that my husband and I are on diet and we had it for dinner June 5, 2017 at 11:18am Reply

  • Jessie: I also didn’t use the oil and used low fat cheddar cheese so thankyou for the recipe June 5, 2017 at 11:21am Reply

  • Penny Barry: I made this for my husband and I for breakfast this week. He says it’s the best egg dish I have made so far. I added some extra cheese on top before putting it into the office. I will be making this often. Thanks Jaclyn for another delicious recipe. July 18, 2017 at 10:41am Reply

    • Jaclyn: Thanks Penny – so glad it was enjoyed. July 18, 2017 at 11:29am Reply

  • Kathy: Has anybody tried baking the day before?
    If so did you reheat in the oven or microwave?
    Please let me know how well it worked.
    Thank you in advance! August 25, 2017 at 11:33am Reply

    • Megan: Kathy yes it heats up perfectly. I meal prep with this. I bake it, divide it into 6 servings and put in individual containers for my husband to heat up each morning. January 22, 2018 at 2:54pm Reply

  • Bernice: Would love to know the calorie count on this :) August 28, 2017 at 4:57am Reply

  • erin: Has anyone made this with just egg whites? and if so how much egg whites would you use to replace the whole eggs? October 18, 2017 at 9:20am Reply

  • Channing: This was so good!! I don’t like peppers so I didn’t think that I would like it. But it was delicious I had thirds! Thank you for this recipe! Defining recommend for an easy, quick breakfast! 😁 October 25, 2017 at 10:21am Reply

    • Jaclyn: Thanks for leaving a review Channing! October 25, 2017 at 11:05am Reply

  • Jamie: Delicious! November 2, 2017 at 8:12pm Reply

    • Jaclyn: Thanks for your review Jamie! November 2, 2017 at 9:00pm Reply

  • Maria Orellana: What temp for the oven? Looks amazing hoping to make it this week November 14, 2017 at 5:47pm Reply

  • Sarah: If made the day before, would you reheat in the oven or microwave? Would be taking it on a trip November 15, 2017 at 10:17pm Reply

  • Lori: Made this tonight. Easy and Delicious! Plus low calorie… 182 calories per serving. Thanks! November 24, 2017 at 4:56pm Reply

    • Jaclyn: You’re welcome! Glad it was enjoyed! November 27, 2017 at 2:27pm Reply

  • Sandy: I made this and it was awesome! I also added mushrooms and tomatoes. ❤️ December 26, 2017 at 3:16pm Reply

  • Mary: Made this New Year’s Day for my house full of guests. Every one loved it! And so easy to make! January 1, 2018 at 10:13am Reply

    • Jaclyn: So glad to hear it Mary! January 4, 2018 at 12:22pm Reply

  • Victoria: If I can’t bake in a glass pan- what is the best disposable cooking pan option? January 4, 2018 at 4:24pm Reply

  • Lesley McArthur: I had this bright idea to start meal prepping as we are busy with building our own house. I’m making this but haven’t been to the store so I had to vary it a little. It works beautifully and you can throw in what you have! Next week I’m shopping for ingredients! Haha Great idea and great easy recipe! February 1, 2018 at 2:54pm Reply

    • Jaclyn: Thanks for the review Lesley! Good luck with the new house! February 5, 2018 at 12:18pm Reply

  • B.Scott: Love this omlette.. I don’t put the ham in it only because I never have on hand.. I put dollops of herbed goat cheese on top of grated cheese .. what a flavor that gives it.. I make this about once a month when I clean out my veggie drawer. 😋 February 5, 2018 at 9:48am Reply

    • Jaclyn: Sounds delicious! February 8, 2018 at 5:35pm Reply

  • Karen McGowan: For those of you who keep asking nutritional info. I know it is easier if it is posted, but also easy enough to either look up the ingredients, or use one of the Nutritional Recipe Converters (use that wording for your search). There are tons of them. Some more user friendly than others. Some will let you c&p the recipe, or import it..Some make you type it in yourself. For carb folks…the onion is the biggest offender…but all are complex carbs. I just used this site because I could c&p the recipe and not have to register. It fought me with the Parmesean entry for some reason tho. results:
    Nutrition Facts
    Servings: 6
    Amount per serving
    Calories 198
    % Daily Value*
    Total Fat 12g 15%
    Saturated Fat 4.3g 21%
    Cholesterol 330mg 110%
    Sodium 840mg 37%
    Total Carbohydrate 5.7g 2%
    Dietary Fiber 0.4g 1%
    Total Sugars 4.3g
    Protein 17g February 10, 2018 at 7:04am Reply

    • Jaclyn: Thanks Karen! February 10, 2018 at 8:52am Reply

  • Emilie: Delicious!! Came out perfect! February 10, 2018 at 1:30pm Reply

    • Jaclyn: So glad you loved it! February 12, 2018 at 10:10am Reply

  • Kate: This is a great recipe! Thanks for sharing. I have made as is, and also have substituted sausage, broccoli and mushrooms for some of the mix-ins. I use 12 eggs. I make this at the beginning of the week, cut into squares and refrigerate. My teenagers warm it up for a quick breakfast before school. February 19, 2018 at 6:59am Reply

    • Jaclyn: Great ideas! Thanks for leaving a comment Kate! February 21, 2018 at 10:47am Reply

  • Russell: So i made this last night, and it is really good, nice flavor, and very filling, but just like with anytime I make a egg dish in the oven, It comes out kinda dry and spongy. is there anything I can do to make it more moist without under cooking it. February 21, 2018 at 1:52pm Reply

  • Sherry Brunette: I made this for a women’s birthday brunch yesterday and everyone loved it! I loved how simple it was too! Truly yummy and easy! March 11, 2018 at 5:30pm Reply

    • Jaclyn: So glad it was enjoyed! March 12, 2018 at 10:33am Reply

  • Marissa: Do I have to cook bacon before adding it? April 10, 2018 at 4:24pm Reply

  • Trish: Where can I find the nutrition info? It’s very good! April 17, 2018 at 7:12pm Reply

    • Jaclyn: Just added it to the recipe. :) So glad you like it! April 18, 2018 at 10:36am Reply

  • Tamra: How many servigs in the recipe? May 10, 2018 at 7:08pm Reply

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