Denver Omelet Breakfast Bake

  • Author: Cassie Johnston
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


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!



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


  1. Preheat oven to 350°. Spray a 13 x 9 casserole dish liberally with cooking spray. Set aside.
  2. In a medium mixing bowl, whisk together the milk, eggs, dry mustard, salt, and pepper. Set aside.
  3. In a very large mixing bowl, toss together the onion, green and red bell pepper, ham, cheddar cheese, and bread cubes.
  4. Pour the egg mixture over the bread mixture and stir to mix. Pour into the prepared baking pan and even out.
  5. 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.


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.

Skip to toolbar