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Denver Omelet Casserole

By: Cassie Johnston / Updated: December 6, 2024 / Posted: December 6, 2024

Close view of a breakfast bake studded with red and green peppers, ham, and bread cubes.

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This Denver omelet casserole is perfect for holidays, overnight guests, weekend brunch, or an extra special breakfast-for-dinner situation. You can easily serve six folks on a single batch of this (especially if you have it as part of a whole brunch spread), but it’s also easy to double or even triple the recipe. This baby is designed to feed the masses. What are you waiting for? Let’s breakfast bake!

In this post:

Why You’ll Love This Recipe

Cassie Johnston (a light skinned brunette woman with glasses and a red streak in her hair) smiles toward the camera with a wall of photo frames behind her

This overnight breakfast bake is about to change your holiday mornings for the better!

I love a savory breakfast. I won’t turn down a stack of pancakes, but if I had my choice? Savory all the way, baby—and this casserole is one of my favorites. It’s easy to mix up, perfect to make ahead, and just the thing for stress-free holiday mornings!

Here’s why you’ll love this recipe:

  • It’s a meal-prep dream come true. This casserole can be made ahead of time and then baked off in the morning—which makes it perfect for serving to house guests.
  • It’s packed full of veggies. Veggies with your morning meal? Yes, please! Especially when it’s this hearty and delicious.
  • Everyone loves it. I love it because it frees me up to spend more time with my guests, and my guests love it because it’s so darn good!

Step-by-Step how to Make Denver Omelet Casserole

1

Whisk!

Turn on your oven to preheat and spray a baking dish with nonstick spray. Whisk together the eggs, milk, and seasonings in a medium bowl.

2

Pour.

Grab a very large bowl and toss together diced onion and bell peppers, chopped ham, shredded cheese, and bread cubes. Pour the whisked egg mixture over everything and stir it up. Then pour the whole shebang into the prepared baking dish, spreading it out until it’s even.

3

Bake!

Pop the baking dish into the preheated oven. Bake until the top is golden brown, the edges are puffed up, and the middle is juuuuuuust set. Then take it out, let it rest, slice, and serve!

Denver Omelet protips

  • Any unsweetened milk will do—cow, almond, soy, etc. The only one we wouldn’t recommend is coconut milk because of the added sweet flavor.
  • To make this recipe ahead: prep everything the night before, but don’t bake it quite yet. Cover the casserole and stash it in the fridge. In the morning, just pop it into a preheated oven and bake! You may need to add a 10-15 minutes to the cooking time.
A serving of Denver omelet casserole on a small white plate beside the rest of the casserole in a white baking dish.

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Overhead of a white baking dish filled with a colorful breakfast casserole.

Denver Omelet Breakfast Bake

Combine your favorite omelet with your favorite breakfast casserole in this Denver Omelet Breakfast Bake. It can be made the night before for an easy houseguest breakfast!
4.67 from 15 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 408kcal
Author: Cassie Johnston

Ingredients

  • Cooking spray
  • 1 ½ cups milk
  • 8 eggs
  • 2 teaspoons dry mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 1 cup chopped ham
  • 1 ½ cups shredded sharp cheddar cheese
  • 8 slices Dave’s Killer Bread White Bread Done Right cut into 1″ chunks

Instructions

  • Preheat oven to 350°F. Spray a 13 x 9 casserole dish liberally with Cooking spray. Set aside.
  • In a medium mixing bowl, whisk together the 1 ½ cups milk, 8 eggs, 2 teaspoons dry mustard, ½ teaspoon salt, and ½ teaspoon black pepper. Set aside.
  • In a very large mixing bowl, toss together the 1 large onion, 1 large green bell pepper, 1 large red bell pepper, 1 cup chopped ham, 1 ½ cups shredded sharp cheddar cheese, and bread cubes.
  • Pour the egg mixture over the bread mixture and stir to mix. Pour into the prepared baking pan and even out.
  • Bake in preheated oven for 45-50 minutes, or until the casserole begins to puff up a bit, the top is golden brown, and the middle feels set. Let cool for 10 minutes before slicing and serving.

Notes

I used whole cow’s milk for this recipe, but any unsweetened milk will do—almond, soy, etc. I’d avoid coconut milk because of the added sweet flavor.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 24g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 268mg | Sodium: 932mg | Potassium: 465mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 43mg | Calcium: 380mg | Iron: 3mg
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WHAT TO SERVE WITH THIS RECIPE

Tight view of the top of a Denver omelet casserole showing the red and green peppers, chopped ham, and bread cubes throughout.

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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4.67 from 15 votes (15 ratings without comment)

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20 Comments

  1. I made this as a dinner yesterday 😀
    Used a ciabatta bread, and we all liked it! Even the picky kids ate it 😀
    This is a great basic recipe, which can surely be used to clean the fridge 😉 I added a handfull of corn kernels that I found in the fridge 😀
    Definitely a keeper!

    Reply

  2. I just had to tell you that this is every bit as delicious and wonderful as your photos and instructions made it sound. It came together quickly, and baked up beautifully. We just moved and everything is chaos, but having this casserole to pull out and microwave for breakfast makes things feel a bit special and more manageable. Thank you!

    Reply

  3. This (well, a version of this) is my family’s go-to Christmas breakfast. It gets assembled the night before (along with a fruit salad), spends the night in the fridge, and goes in the oven as soon as the kiddos emerge in the morning. By the time the stockings are open, breakfast is ready to go. Perfection. I can’t see this without thinking “Christmas!”, and the red and green peppers are just perfect.

    Reply

  4. I remember chatting with Dave at the Seattle Vegfest years ago and all the ladies were milling around him like he was Justin Bieber or something :^D

    Reply

    1. HA! That’s hilarious. I mean, he does make some awesome bread—but I’m not quite sure that should make the guy a celebrity. 😛

      Reply

  5. This recipe looks awesome, but I’m mostly just checking in to show support for savory breakfasts. I’ll take eggs over french toast any day!

    Reply

  6. Have you shared these famous biscuits & gravy? Hubby is from the deep South and is stuck up here in the Northeast, and he often bemoans the lack of good biscuits & gravy!

    Reply

    1. You know, I haven’t. It’s something I’ve been meaning to do for ages!

      The secret to perfect biscuits and gravy isn’t really the ingredients (although those are important), it’s all about the method! Especially with the biscuits. I’ll have to make a video! 🙂

      Reply

  7. this is like savory french toast…perfect to feed a large party! i have not tried this brand of bread, will def check it out.

    Reply

    1. Eggs and the freezer can be tricky—then tend to get a little watery after freezing, so I can’t recommend that. As far as make-ahead, I’d say you could get by with making it 24 hours ahead of baking, but overnight is best (8~ hours).

      Reply

  9. I’m one of those people who doesn’t love breakfast. I adore French toast on Christmas morning but otherwise my breakfast of choice would be a Bacon,Tomato and Onion on toast, which ties into my favourite meal – Lunch! I LOVE any sort of sandwich/wrap goodness.
    I think my sister would like this recipe (I have texture issues so this would not be my jam) but it might be hers I’ll pass it on!!

    Reply

    1. See, I could totally skip lunch the rest of my life, and be happy! My ideal food set up: coffee first thing, then a big, big breakfast around 10am and a big, big dinner around 3pm. And then snacks in between.

      Reply

    1. It definitely isn’t the cheapest loaf on the shelf, and that’s because it’s packed full of such goodness! But I totally understand the price being a pain point. For us, bread is one of the places where we try not to skimp on quality. We eat a lot of bread (especially my daughter—huge peanut butter sandwich fan), and since it’s such a pervasive part of our diet, I figure we can afford to spend a few extra bucks to get the good stuff. But, like everything else in life, you have to decide where your priority is!

      Reply

      1. My husband has taken a hobby in bread making. He’s pretty good at it and it fulfills the ole carb cravings. 🙂

        Reply