This Baked Denver Omelet is studded with bits of bell pepper, yellow onion and ham. It’s ready in about 30 minutes and requires just 5 minutes of hands-on prep!
Baked Denver Omelet Recipe
I used to make omelets all the time, but I think I stopped because now I have four 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 omelet recipe 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 this Denver omelet is a very versatile recipe. If you don’t like the veggies listed, choose some you do. And if you’d like, swap out the ham for bacon or sausage, or omit it entirely for a vegetarian omelet.
Denver Omelet Ingredients
For this baked ham and cheese omelet, you’ll need:
- Red and green bell peppers
- Yellow onion
- Olive oil
- Cooked ham
- Salt and pepper
- Shredded sharp cheddar cheese
- Sliced avocados, chopped chives and hot sauce (for serving), optional
How to Cook an Omelet in the Oven
- Preheat oven to 400 degrees F and grease baking dish.
- Sprinkle diced ham along bottom of baking dish.
- Sauté bell peppers and onion in skillet until softened, then layer on top of ham.
- Sprinkle veggies and ham with cheddar cheese.
- Whisk together eggs and milk in liquid measuring cup, then season with salt and pepper.
- Pour egg mixture over cheese and veggies.
- Bake Denver omelet until puffy and set.
Can I Make This Omelet Ahead of Time?
Yes, this baked egg omelet recipe should keep in the fridge for a couple of days. You can reheat the omelet in the oven just before serving, or enjoy it cold straight from the fridge.
Can I Use Frozen Veggies in This Recipe?
Yes, you can use frozen vegetables in this recipe. You’ll still need to sauté them first before adding them to the baked omelet, though.
Can I Use a Different Type of Cheese?
Feel free to use any shredded cheese you have on hand. I love cheddar in my Denver omelets, but you can use whatever you want.
Tips for the Best Baked Omelet
- This baked omelet is best enjoyed warm, but not piping hot.
- If you’re making this recipe for a crowd, I suggest prepping a fruit salad to go alongside it.
- If you choose to add bacon or sausage to this omelet instead of ham, you’ll need to cook and crumble the meat before adding it to the baking dish.
More Easy Breakfast Recipes You’ll Love:
- Overnight French Toast Casserole
- German Pancake
- Puff Pastry Baked Eggs
- Overnight Eggs Benedict Casserole
- Breakfast Fajitas
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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°F (200°C). 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.
- *If you choose to add bacon or sausage to this omelet instead of ham, you'll need to cook and crumble the meat before adding it to the baking dish.
- Recipe source: inspired by Taste of Home