Serve a crowd this Denver Omelette Egg Bake, or make it for meal prep for the week! Either way, it’s high in protein, only requires a few fresh ingredients, and is made all in one casserole dish.
If you love fluffy eggs, salty diced ham, crunchy bits of bell pepper, and melty cheese, you’re in for a special breakfast!
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“So delish and easy to bake! Great first recipe to teach my kids how to cook.”
– Lynnette
When in doubt, I order a Denver omelet (usually with a side of fluffy pancakes). That’s where the inspo for this Denver omelet egg bake came from! All you have to do is combine everything in a casserole dish and bake. Don’t forget to top with shredded cheese!
We used one important and special ingredient in this recipe — Greek yogurt! It makes your eggs extra fluffy and adds protein. Trust us.
- Eggs: You’ll need 8 eggs for this recipe. The eggs are mixed with Greek yogurt to come out super fluffy and moist.
- Non-fat plain Greek yogurt: Greek yogurt not only makes the egg mixture fluffy but adds a boost of protein.
- Green pepper: Green peppers add a delicious crunch and freshness to the easy breakfast casserole.
- White onion: Adds a nice little onion flavor without overpowering the dish.
- Cooked ham: You can use any kind of cooked ham for this recipe. Just dice it into small pieces.
- Shredded cheese: Cheese gets melted on top to add flavor and a delicious gooey texture to the baked Denver omelet casserole. 9×13 casserole dish: Make sure you have the correct sized casserole dish to ensure your casserole cooks evenly.
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It’s so easy to mix and match ingredients in this Denver omelet egg bake. Here are a few ideas to get you started:
Top Tips for Denver Omelet Egg Bake
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, let the egg bake cool completely, then wrap it in plastic wrap and foil before placing it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
More of our Favorite…
Filling Breakfast Casseroles
- Sweet Potato Hash Breakfast Casserole
- Caprese Breakfast Casserole
- Chicken Fajita Breakfast Casserole
- English Muffin Breakfast Bake
- Classic Breakfast Strata
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- 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 (2 teaspoons)
- 1/8 teaspoon salt
- pepper to taste
- 1 cup shredded cheddar cheese
- First, preheat oven to 350ºF and spray a 9 by 13 inch casserole dish with cooking spray. Set aside.
- In a medium bowl, whisk together eggs and greek yogurt.
- Place green pepper, white onion, ham, garlic, salt, and pepper into the casserole dish. Pour egg mixture over the veggie and ham mixture.
- Then, place in oven and bake for 30 minutes.
- Remove from oven, pour cheese over the top and let bake for an additional 10 minutes or until eggs are fully cooked.
Calories: 194kcal Carbohydrates: 5g Protein: 17g Fat: 11g Fiber: 1g Sugar: 3g
