The Cozy Cook

Denver Omelette Egg Bake

This Denver Omelette Egg Bake is loaded with ham, bell peppers, onions and cheese mixed with fluffy eggs and ready in 30 minutes from start to finish!

Try my Overnight Everything Bagel Casserole recipe next!


I think egg bakes are one of the best inventions in the world. You can grab whatever you have in your fridge, toss it in the casserole dish with those delicious eggs, and be done with it. I mean, the bell pepper/onion/ham/cheese combo is delicious, and a great way to use up leftover ham too, but almost anything works well in an egg bake. Now, did you know this?

The Denver Omelette started as a sandwich.

  • Yup. It was basically the same combination of ingredients but served in between two slices of bread, and eaten on the go. Eventually, people started ordering it for breakfast and it was served as an omelette.
  • The origination of the Denver sandwich is still a bit unknown. Some say that Chinese rail workers started it by putting egg foo young on bread. Others say that Chefs would try to disguise the taste of rotting eggs with meat and vegetables. (I like the first theory better. Let’s go with that.)

Alright, that’s enough, our history lesson has concluded.

I do enjoy how easy this egg bake is, and the fact that it only takes 30 minutes from beginning to end. That’s pretty slick. Especially if you’re serving this for a group of hungry people. You don’t want people getting hangry on you now.

By the way, speaking of breakfast, I think these French toast sausage roll-ups might be my favorite breakfast creation ever. 

Egg Bake

Check out my other breakfast recipes! 🍳

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PS: If you love breakfast, (and food in general) as much as I do, you’re gonna wanna follow me on Facebook. (And Pinterest. And Instagram. Oh, and you’ve gotta join my free e-mail list.)- We’ll just talk about food all day, every day. Sounds reasonable.

Denver Omelette Egg Bake

5 from 3 ratings
This Denver Omelette Egg Bake is loaded with ham, bell peppers, onions and cheese mixed with fluffy eggs and ready in 30 minutes from start to finish!


  • 8 eggs
  • ½ cup half and half
  • 1 cup cheddar cheese, shredded
  • 1 cup cooked ham, diced (can substitute cooked bacon or sausage)
  • ½ cup onion, diced
  • 3/4 cup bell pepper, diced (I used red and green)
  • Salt/Pepper to taste
  • 1/2 cup diced green onion, to garnish


  • Preheat the oven to 400 degrees.
  • Whisk the eggs and half & half together in a large bowl.
  • Mix in the other ingredients, including desired amount of salt and pepper.
  • 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.
  • Garnish with sliced green onions for some additional color & flavor, and enjoy!


Calories: 203kcal, Carbohydrates: 4g, Protein: 13g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 247mg, Sodium: 258mg, Potassium: 217mg, Sugar: 1g, Vitamin A: 1245IU, Vitamin C: 26.5mg, Calcium: 199mg, Iron: 1.4mg

Recipe adapted from: The Recipe Critic


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21 comments on “Denver Omelette Egg Bake”

  1. This was DELICIOUS! My family devoured it! Definitely a new family favorite!

  2. Love this recipe! I was just looking at the calories and was wondering how many total servings is this?

    Thank you!

    • Hi Kara! I’m so happy you like this recipe! There are 6 servings total, it’s listed on the top left of the recipe card just so you know for the future! 🙂 Have a wonderful day! -Stephanie

  3. Looks delish!
    Can i make it and leave it in the refrig overnight before baking?

    • Hi Paige! I’m sorry for the delay in my response, it was a crazy weekend with Easter. I wouldn’t recommend preparing it and leaving it in the fridge prior to baking as everything would tend to settle and it wouldn’t be fluffy, but rather flat and dense. Eggs are best if whisked and cooked immediately thereafter to retain a fluffy consistency. I hoe you had a nice weekend! -Stephanie

  4. Absolutely love this! Was craving Denver omelet but wanted a frittata or egg bake so I have leftovers for the weekend. This is perfect!

    • Hey Amy! I’m sooo happy that you loved this! Oh my gosh now I want this Denver Omelette Egg Bake!! I might have to make it for dinner… thank you for taking the time to rate/comment!

  5. Hey….how do I add to the recipe for a 13 x 9 pan, feeding 6 people?

    • Hi Tracy! Since you’ll just be extending this 3 additional inches, I would maybe crack an extra egg or two and maybe increase some of the other ingredients if you have them on hand, (like the cheese, ham, etc.)- the bake time should be the same. This is easy to customize so a different pan size isn’t a huge deal. 🙂

  6. Is there a substitute for the half & half cream?

  7. Can this be made ahead and frozen so that all you have to do is heat and serve?

    Thanks! Happy Holidays!!

    • Hi Donna! You sure can!! I would check out this resource for a few tips, primarily being to leave enough time for the egg bake to thaw completely before you reheat it (24 hours), as well as this tip:
      “After two to three hours, unwrap the casserole or frittata. Cover it lightly and return it to the refrigerator to finish thawing. Unwrapping at this stage allows condensation to evaporate, preventing it from becoming soggy.”

      Here is the article. I freeze these all the time though and love them. Enjoy!

  8. You lost me at Green Peppers unfortunately..allergic..recommendations on substitutions?

    • Hi Jennifer! You could either omit them altogether OR, maybe try some halved grape tomatoes, or roasted mushrooms, (or non-roasted for that matter!).. and honestly, this sounds crazy but I love sliced pepperoni in this! It’s very versatile and easy to get creative! Enjoy! 😄

  9. I am always looking for a great breakfast or brunch idea. Thanks for posting this one.

    • Hi Michelle! I am too, breakfast is my favorite thing EVER. When I was pregnant I had it almost every night for dinner, haha! I’ve toned it down a notch since then but I’m definitely still open to trying lots of tasty breakfasts …especially on the weekends! 😉 Thanks for visiting!

  10. Any time I can make a breakfast that feeds a crowd, I am in! I have too many kids to try and make each of them a single serving! This looks great!

    • Thank you Shawn!! I agree totally! I love that you can dump it all together and breakfast is served before you know it! 😉 Thanks for visiting!!!

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