Baked Denver Omelet

Vickie Parks


I've seen this recipe on so many different sites, and they're all basically the same.

Feel free to use cooked and crumbled bacon instead of ham, and add other ingredients as preferred such as sliced mushrooms or sliced black olives. Or top with spicy salsa for a Southwestern touch.


★★★★★ 1 vote

4 to 6
5 Min
25 Min


  • 8 large
  • 1/2 cup
    half & half cream
  • 1 cup
    shredded cheddar cheese
  • 1 cup
    cooked ham, finely chopped
  • 1/4 cup
    green pepper, finely chopped
  • 1/4 cup
    white onion, finely chopped
  • 2
    green onions, cut in 1-inch strips (for optional garnish)

How to Make Baked Denver Omelet


  1. Preheat oven to 400°F. Lightly butter a 9-inch square baking dish; set baking dish aside.
  2. In a large bowl, whisk together the eggs and half & half. Add the cheddar cheese, ham, green pepper and onion, and stir until well blended. Pour into prepared baking dish.
  3. Place baking dish in oven and bake for 25 minutes or until the top is just starting to turn a light golden brown. Garnish with sliced green onions, and let stand 2 to 3 minutes before serving.

Printable Recipe Card

About Baked Denver Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Southwestern
Dietary Needs: Low Carb

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