This simple, easy baked Denver omelet recipe makes breakfast amazing with this hearty and satisfying baked breakfast or brunch omelet! My twist on the classic omelet is filled with all the Denver omelet fixin’s – crisp veggies, savory ham, and delicious cheddar cheese!

Cheesy, savory, and extra fluffy – my baked Denver omelet will make breakfast a breeze!

Sautéed onions, red and green bell peppers, and ham blend with savory cheddar cheese and creamy eggs in this twist on the beloved Denver omelet! Baking the omelet in a pan instead of making individual omelets saves time and makes mornings so easy.

This simple omelet only takes 35 minutes from start to finish! It’s great for days when you don’t want to spend the entire morning over a hot stove. Serve on its own or with your favorite breakfast sides and you’ve got a breakfast of champions!

❤️ Why You’ll Love This Recipe!

Classic Breakfast Flavor! – A Denver omelet is a breakfast staple at diners! The classic peppers, onion, ham, and cheese is a flavor combo that will satisfy just about everyone!

So Fluffy! My step-by-step instructions and recipe notes will teach you how to whip up the fluffiest eggs every time!

Perfect for Busy Mornings! You can totally make this omelet ahead of time and heat it up for mornings where you’re in a rush! No more skipping breakfast!

🥘 Ingredients

My simple, easy baked Denver omelet uses ingredients that you might already have in your kitchen! Keep them in your fridge and you can make this omelet all the time!

  • 2 Tablespoons Butter – You’ll use butter to sauté the veggies quickly before incorporating them with the egg. You can use salted or unsalted here!¼ Cup Onion – This is about ½ a large onion, chopped or diced. You can use yellow or white onion, depending on preference!½ Large Green Bell Pepper – Green bell pepper gives a beautiful color and texture to the omelet! It should be de-seeded and chopped.½ Large Red Bell Pepper – Red bell pepper has a different flavor than green, which gives an awesome flavor contrast to the omelet! The red pepper should also be de-seeded and chopped.1 Cup Ham – The ham should be pre-cooked and cubed for this recipe. You can also use leftover ham if you happen to have some!8 Large Eggs – I like the eggs to be brought to room temperature before using (See Tips & Recipe Notes).¼ Cup Milk – I prefer whole milk, but you can use any type of milk or milk alternative you like here! Milk adds some creaminess to the eggs and makes the omelet extra fluffy.½ Teaspoon Salt – Of course we need salt to season our eggs! You can use table salt or sea salt.½ Cup Cheddar Cheese – This should be grated to blend easily into eggs. I like to use sharp cheddar cheese for the most flavor, but you can use mild if you prefer!

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

📖 Variations

The best thing about this omelet recipe is that you can add any chopped veggies, meats, or cheeses you like! Just make sure to sauté them first so they’re perfectly done in the omelet!

Ideas for variations:

  • Spinach, sliced mushrooms, and Swiss.Diced red and green bell peppers, diced onions, cubed potatoes, and cheddar.Breakfast sausage, cubed potatoes, and cheddar.Chopped broccoli, diced onions, and cheddar.Chopped kale, diced onion, diced or sliced red bell peppers, and feta.

🔪 Step-By-Step Instructions

This simple baked Denver omelet has to be one of the easiest breakfasts, ever! It only takes 4 steps to get this perfectly fluffy omelet on your table!

  • Prep. Start the baked omelet by preheating your oven to 400°F (205°C). Then, generously grease an 8x8 baking dish with butter, oil, or non-stick spray. Next, prepare your veggies: dice ¼ cup onion (about ½ an onion), ½ large green bell pepper, and ½ large red bell pepper. Set aside. If your ham is not already cubed, chop 1 cup ham and set aside too.Sauté the veggies & ham. Bring a large skillet or frying pan to medium heat and melt 2 tablespoons of butter. Then add the diced onion, green bell pepper, and red bell pepper to the pan and sauté until softened, about 5 minutes. Next, add the diced ham to the vegetables and continue to sauté for an additional 4 to 5 minutes or until lightly browned. Remove from heat.

Mix & Bake

  • Mix the eggs. In a large mixing bowl, whisk 8 large eggs and ¼ cup milk until completely blended. Then season the eggs with ½ teaspoon of salt and add ½ cup of cheddar cheese. Next, stir in the sautéed ham, onion, and peppers. Transfer the egg mixture to your prepared baking dish.Bake the omelet. Place the baking dish in the middle of your oven’s center rack and bake at 400°F (205°C) for 25 to 30 minutes, or until the omelet is puffy, golden-brown, and no longer jiggles in the center. When done, remove from the oven, cut into squares and serve immediately.

My fluffy, cheesy baked Denver omelet is amazing for breakfast, lunch, or dinner! If serving for breakfast, try pairing with crispy homemade hash browns!

If you’d like to eat this delicious omelet for lunch or dinner, serve with a light green salad. Enjoy!

💭 Angela’s Tips & Recipe Notes

  • I always like to bring my eggs up to room temperature before using! This way, they whip up easily and you can incorporate more air, which results in super fluffy eggs!Adding pepper to your eggs before baking can turn the eggs an unpleasant grey color! To make sure your eggs stay perfectly yellow, wait until you’re ready to serve to sprinkle on freshly ground pepper, if desired.Do you and your family love cheese? Feel free to sprinkle extra cheese on top of the omelet before baking for a cheesy, crispy topping!

🥡 Storing & Reheating

This simple baked Denver omelet is even better the next day! Let the omelet cool, then transfer leftovers to an airtight container or wrap the baking dish well with plastic cling film. Store for up to 5 days!

My delicious, super easy omelet also freezes well! I recommend cutting the cooled omelet into slices and wrapping with plastic cling film. Then, put the wrapped pieces in a freezer storage bag, then freeze for up to 2 months! The omelet slices make a great breakfast on the go!

Reheating Baked Denver Omelet

The easiest way to reheat this delicious omelet is in the microwave. But there’s an art to it! Place a slice of the omelet on a plate and cover with a damp paper towel. Microwave for just 30 seconds and it should be completely heated through! The microwave heats quickly and the damp paper towel prevents the eggs from drying out or getting rubbery.

🧇 More Amazing Breakfast Recipes

  • Cheese OmeletBisquick PancakesOmelet RollSausage & Hash Brown CasseroleBreakfast Sandwiches

Is a Denver omelet the same as a Western omelet? Yes, a Denver omelet is also known as the Western omelet! This diner staple is known around the country by both names, but they always include the same ingredients: onion, bell peppers, ham, and lots of cheese! How do I make a bigger baked omelet? This recipe makes 4 servings, but you can easily double or triple the recipe if you’re cooking for a crowd or if you’d like leftovers! The ratio for the eggs is simply 2 eggs to 1 tablespoon of milk per person—now you can make as big of a baked omelet as you like!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 19 reviews

Baked Denver Omelet

This simple, easy baked Denver omelet recipe makes breakfast amazing with this hearty and satisfying baked breakfast or brunch omelet! My twist on the classic omelet is filled with all the Denver omelet fixin’s – crisp veggies, savory ham, and delicious cheddar cheese!

Author | Angela

Servings: 4 servings Calories: 355kcal Prep 10 minutes Cooking 25 minutes Total Time 35 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 tablespoon butter▢ ¼ cup onion (½ a large white or yellow onion, chopped or diced) ▢ ½ large green bell pepper (de-seeded and chopped)▢ ½ large red bell pepper (de-seeded and chopped)▢ 1 cup ham (cooked, cubed)▢ 8 large eggs (at room temperature)▢ ¼ cup milk▢ ½ teaspoon salt▢ ½ cup cheddar cheese (grated)

InstructionsPreheat your oven to 400°F (205°C) and generously grease an 8x8 baking dish.Bring a large skillet or frying pan to medium heat and melt the butter. Add the diced onion, green bell pepper, and red bell pepper and saute until softened or about 5 minutes. Add the diced ham and continue to saute with the vegetables for an additional 4-5 minutes until lightly browned. Remove from heat.2 tablespoon butter, ¼ cup onion, ½ large green bell pepper, ½ large red bell pepper, 1 cup hamIn a large mixing bowl, beat the eggs and milk until well combined. Season with salt and add the cheddar cheese, then stir in the sauteed ham, onion, and peppers. Transfer the omelet mixture to your prepared baking dish.8 large eggs, ¼ cup milk, ½ cup cheddar cheese, ½ teaspoon saltBake at 400°F (205°C) for 25-30 minutes, or until the omelet is puffy, golden brown, and no longer jiggles in the middle. Remove from the oven, cut, and serve immediately. Equipment You May Need8x8 Baking DishMixing BowlSilicone Whisk Notes Adding pepper to your egg mixture will turn the eggs an unpleasant grey color. Hold off on adding freshly ground black pepper until serving.

NutritionCalories: 355kcal (18%) | Carbohydrates: 5g (2%) | Protein: 25g (50%) | Fat: 26g (40%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 424mg (141%) | Sodium: 994mg (43%) | Potassium: 371mg (11%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 1606IU (32%) | Vitamin C: 43mg (52%) | Calcium: 187mg (19%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Baked Denver Omelet, easy breakfasts, egg recipes Course Breakfast, Brunch RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Yes, a Denver omelet is also known as the Western omelet! This diner staple is known around the country by both names, but they always include the same ingredients: onion, bell peppers, ham, and lots of cheese!

How do I make a bigger baked omelet? This recipe makes 4 servings, but you can easily double or triple the recipe if you’re cooking for a crowd or if you’d like leftovers! The ratio for the eggs is simply 2 eggs to 1 tablespoon of milk per person—now you can make as big of a baked omelet as you like!

This recipe makes 4 servings, but you can easily double or triple the recipe if you’re cooking for a crowd or if you’d like leftovers! The ratio for the eggs is simply 2 eggs to 1 tablespoon of milk per person—now you can make as big of a baked omelet as you like!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 19 reviews

Baked Denver Omelet

Author | Angela

Servings: 4 servings

Calories: 355kcal

Prep 10 minutes

Cooking 25 minutes

Total Time 35 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2 tablespoon butter▢ ¼ cup onion (½ a large white or yellow onion, chopped or diced) ▢ ½ large green bell pepper (de-seeded and chopped)▢ ½ large red bell pepper (de-seeded and chopped)▢ 1 cup ham (cooked, cubed)▢ 8 large eggs (at room temperature)▢ ¼ cup milk▢ ½ teaspoon salt▢ ½ cup cheddar cheese (grated)

InstructionsPreheat your oven to 400°F (205°C) and generously grease an 8x8 baking dish.Bring a large skillet or frying pan to medium heat and melt the butter. Add the diced onion, green bell pepper, and red bell pepper and saute until softened or about 5 minutes. Add the diced ham and continue to saute with the vegetables for an additional 4-5 minutes until lightly browned. Remove from heat.2 tablespoon butter, ¼ cup onion, ½ large green bell pepper, ½ large red bell pepper, 1 cup hamIn a large mixing bowl, beat the eggs and milk until well combined. Season with salt and add the cheddar cheese, then stir in the sauteed ham, onion, and peppers. Transfer the omelet mixture to your prepared baking dish.8 large eggs, ¼ cup milk, ½ cup cheddar cheese, ½ teaspoon saltBake at 400°F (205°C) for 25-30 minutes, or until the omelet is puffy, golden brown, and no longer jiggles in the middle. Remove from the oven, cut, and serve immediately.

Equipment You May Need8x8 Baking DishMixing BowlSilicone Whisk

Notes Adding pepper to your egg mixture will turn the eggs an unpleasant grey color. Hold off on adding freshly ground black pepper until serving.

Nutrition

Calories: 355kcal (18%) | Carbohydrates: 5g (2%) | Protein: 25g (50%) | Fat: 26g (40%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 424mg (141%) | Sodium: 994mg (43%) | Potassium: 371mg (11%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 1606IU (32%) | Vitamin C: 43mg (52%) | Calcium: 187mg (19%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Breakfast, Brunch RecipesCuisine American

US CustomaryMetric