Denver Omelette Egg Bake


Alright, so in retrospect, it would have been nice if I gave you this recipe before Thanksgiving, instead of 4 days after. Oops. I say that as I suspect a lot of you had hungry families to feed on Thanksgiving morning… but, never fear, Christmas is here! Or I will be here… very soon. But don’t get stressed, because now you know what you’re having for breakfast! My gift to you 😉 The best part is that you basically just dump everything into a bowl, mix, dump into a dish, and bake. Boom, yer done. (And yes, if you celebrate a different holiday, this egg bake still tastes just as good) 😉

So even if you have 25 loud family members in your kitchen while you make this, at least you don’t have to do any thinking. It’s when I have to use the ‘ole noggin that I start to get a wee bit stressed.. I can’t execute my social skills properly if I’m secretly trying to figure out how many ounces are in a cup (Yes, I still need to look that one up sometimes.)

You can also toss in pretty much whatever ingredients that you like with your eggs. I chose the classic ham & eggs combo with bell peppers, onions, and cheese. But you can toss in some sausage, mushrooms, even kale… whatever floats your breakfast boat!

So… are u ready for another holiday?!


Denver Omelette Egg Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 8 eggs
  • ½ cup half and half cream
  • 1 cup shredded cheddar cheese
  • 1 cup cooked ham, diced (can substitute cooked bacon or sausage)
  • ½ cup onion, diced
  • ¾ cup diced bell pepper (I used red and green)
  • Salt/Pepper to taste
  • ½ cup diced green onion to garnish
  1. Preheat the oven to 375 degrees.
  2. Whisk the eggs and half & half together in a large bowl.
  3. Mix in the other ingredients, including desired amount of salt and pepper.
  4. Pour the egg mixture in a greased 9x9 inch pan and bake for 25 minutes or until the top is starting to turn light brown.
  5. Garnish with sliced green onions for some additional color & flavor, and enjoy!

Recipe adapted from: The Recipe Critic


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