Baked Denver Omelet

May 14, 2015

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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 piece on plate with toast

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.

serving of Baked Denver Omelet with toast

Denver Omelet Ingredients

For this baked ham and cheese omelet, you’ll need:

  • Red and green bell peppers
  • Yellow onion
  • Olive oil
  • Cooked ham
  • Eggs
  • Milk
  • 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.

baked omelet ingredients in glass baking dish

  • Sprinkle veggies and ham with cheddar cheese.

shredded cheddar atop ham and diced veggies in glass baking dish

  • Whisk together eggs and milk in liquid measuring cup, then season with salt and pepper.
  • Pour egg mixture over cheese and veggies.

uncooked denver omelet in glass baking dish

  • Bake Denver omelet until puffy and set.

Baked Denver Omelet in baking dish

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.

square of denver omelet on white plate with fork and toast

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:

4.96 from 23 votes

Baked Denver Omelet

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! 
Servings: 6 servings
Prep5 minutes
Cook30 minutes
Ready in: 35 minutes


  • 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
Nutrition Facts
Baked Denver Omelet
Amount Per Serving
Calories 212 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Monounsaturated Fat 1g
Cholesterol 250mg83%
Sodium 198mg9%
Potassium 169mg5%
Carbohydrates 3g1%
Sugar 2g2%
Protein 16g32%
Vitamin A 860IU17%
Vitamin C 26.5mg32%
Calcium 122mg12%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


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  • Sandy

    I made this for breakfast, but I didn’t have the sharp cheddar, so I had pepper jack cheese and used that. It gave just a hint of spice. I definitely will make it again!

  • Sharon

    I’ve always loved how this looked and wanted to make it but I needed to find ham steak that was lower in sodium. I found a very common brand that has on its label that it’s 25% lower sodium than most brands and indeed it is (not sure if I’m allowed to name the brand) and I purchased the “2 Ham Steaks” pack. I doubled the recipe, using jumbo eggs, plus an additional 3 jumbo eggs, in a 17×13 (it may even be a little bigger) casserole dish and it was absolutely the Denver omelette that I remember and have not had in years… is so good! I will definitely keep this in our brunch rotation. Thanks for the yummy recipe and even more thanks for measurements for ALL of your ingredients. I love and appreciate the 1/2 cup diced bell pepper instruction instead of half a bell pepper as most recipes give.

  • Nicole

    I want to make this the night before we go camping. Will it hold out as an easy go to breakfast snack and for how many days.

  • Kristin Stanley

    I’ve made this recipe at least 5 times in the last year because it is so easy and delicious. I’ve made the recipe exactly as written, used turkey sausage, hot pork sausage, added more veg, less veg, doubled it and split it between two dishes, substituted egg whites from a carton for half the eggs, etc and it always turns out great.

  • Crystal

    I made this for brunch this morning.
    It was easy and delicious, I thought I would have more to eat for leftovers, but not! Will definitely make again.

  • Brittany

    I’m curious, I am wanting to make this tonight for breakfast tomorrow. My goal is to prep as much as possible on my days off. So my question is how does this keep? Do the eggs make this a meal prep no-no?

    • Sharon

      I made this (doubled the recipe) on Saturday evening and we had it for breakfast Sunday through Tuesday for 3 of us and one piece was leftover for Wednesday. All just as good as the first day. Just use good, tight fitting containers.