Have you ever wanted the delicious flavors of a Denver omelet without standing over the stove flipping individual portions? I can't tell you how many times I've been making breakfast for my family on weekend mornings, trying to keep everyone's omelets warm while finishing the last one. That's exactly why I fell in love with this Baked Denver Omelet Casserole recipe! It combines all those classic Denver omelet ingredients – bell peppers, onions, ham, and cheese – into one easy-to-make breakfast casserole that feeds the whole family at once.
The first time I made this for Emily and our weekend guests, they couldn't believe how fluffy and flavorful it turned out. The secret? That buttery crescent roll crust on the bottom that adds the perfect touch of richness. I've made this so many times now that I can practically do it with my eyes closed (though I wouldn't recommend that... kitchen safety first!).
This casserole is perfect for holiday mornings, weekend brunches, or meal prep for busy weekdays. Let me show you how simple it is to put together this crowd-pleaser that tastes like it came from your favorite breakfast spot!
why you will like this recipe
- Time-saver: While a traditional Denver omelet requires individual attention, this casserole bakes all at once, freeing you up to enjoy your morning coffee!
- Make-ahead friendly: Prep ingredients the night before and simply assemble and bake in the morning for a stress-free breakfast
- Customizable: Don't like ham? Swap for bacon! Need more veggies? Add mushrooms! It's endlessly adaptable to your family's preferences
- Perfect texture: The combination of the crescent roll base with the fluffy egg mixture creates amazing texture contrast
- Crowd-pleaser: This recipe easily serves 8 people, making it perfect for family gatherings or brunch with friends
- Balanced meal: Protein from eggs and ham, veggies from the peppers and onions, and that satisfying crescent roll base make this a complete breakfast
ingredients for baked denver omelet casserole
- 1 8 oz roll of organic crescent roll dough
- 1 tablespoon butter
- 1 finely diced large red pepper
- 1 finely diced green pepper
- 1 C finely chopped sweet onion
- 1 C chopped ham
- 10 eggs
- ¼ C half and half
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 C shredded cheddar cheese
- ¼ C finely chopped chives
instructions for making baked denver omelet casserole
- Preheat oven to 375º F. Also prep your ingredients by dicing and chopping the peppers, onions, chives, and ham. Shred the cheese. In a large bowl whisk together the eggs, half and half, salt, and black pepper. Set all of your ingredients aside for later use.
- Lightly grease the sides of a 9"x13" baking dish with butter. Using one 8 oz can of organic crescent roll dough from the refrigerator section of the grocery store, line the bottom of the dish with the unrolled dough in order to create a crust. Bake for 11 to 13 minutes, or until the crescent rolls are just beginning to turn golden brown.
- Meanwhile, over medium heat sauté the peppers and onions in 1 tablespoon of butter for three minutes. Next add the ham to the pan and sauté for another three minutes. Remove from the heat and set aside.
- Once the crescent rolls are done baking, assemble the dish by layering the crescent rolls, the peppers, onions, and ham and then the cheese. Pour the egg mixture over top and gently shake the dish until the eggs are evenly dispersed. Top with the chopped chives.
- Bake in a 375º F oven for 27-32 minutes, or until the eggs are cooked through and the omelet is just starting to pull away from the side of the dish. Serve immediately.
storage & reheating tips for denver omelet casserole
This casserole keeps beautifully in the refrigerator, which is why I often make it as part of my Sunday meal prep for busy weekday breakfasts. Here's how to store and reheat it:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- For individual portions, microwave for 30-45 seconds or until heated through
- To reheat the entire casserole, cover with foil and warm in a 325°F oven for about 15-20 minutes
- This casserole also freezes well! Cut into individual portions, wrap in plastic wrap and foil, and freeze for up to 1 month
- I don't recommend freezing the unbaked casserole as the crescent roll dough won't bake properly after thawing
I find that the flavors actually develop nicely after a day in the fridge. It's one of those dishes that almost tastes better the next day! (Is it just me, or do most egg dishes do that?)
variations of baked denver omelet casserole
Over the years of making this family favorite, I've tried countless variations based on what I have in my fridge. Here are some of my favorite ways to customize this recipe:
- Breakfast Meat Swaps: Substitute the ham with crispy bacon, breakfast sausage, or even chorizo for a spicy kick. I tried using leftover thanksgiving turkey once and honestly? Not bad at all!
- Cheese Options: While cheddar is classic, try mixing in some pepper jack for heat, Swiss for nuttiness, or goat cheese for tanginess. My daughter Emily is obsessed with the goat cheese version!
- Veggie Additions: Add sautéed mushrooms, spinach, asparagus, or tomatoes. One summer when our garden was overflowing with zucchini, I added that too and it was delicious.
- Herb Variations: Swap the chives for fresh basil, thyme, or rosemary. I love using whatever herbs are thriving in my garden window.
- Spice It Up: Add a few dashes of hot sauce to the egg mixture or sprinkle red pepper flakes on top before baking. My husband loves when I make the spicy version!
Have you ever tried a southwestern version? Adding black beans, corn, and a sprinkle of taco seasoning transforms this into a completely different dish that's equally delicious!
tips for the perfect baked denver omelet casserole
After making this casserole dozens of times (seriously, it's on regular rotation at our house), I've picked up a few tips that make all the difference:
- Pre-bake the crescent roll crust: This step is crucial! It prevents the crust from getting soggy and ensures it's fully cooked.
- Don't overcook the vegetables: They'll continue cooking in the oven, so a quick sauté is all you need to soften them slightly while maintaining some texture.
- Use room temperature eggs: Cold eggs straight from the refrigerator can affect baking time. I set mine out while prepping other ingredients.
- Freshly grated cheese melts better: Pre-shredded cheese contains anti-caking agents that can prevent that perfect, gooey melt. It only takes a minute to grate your own, and the difference is noticeable!
- Let it rest before serving: I know it's tempting to dig in right away, but letting the casserole rest for 5 minutes helps it set up properly for cleaner slices.
Did I mention this recipe is nearly impossible to mess up? Even the time I accidentally added double the cheese (oops!), it still turned out delicious – just a bit more indulgent!
faqs about baked denver omelet casserole
Yes! You can prep all ingredients the night before and store them separately in the refrigerator. In the morning, simply assemble and bake. For even quicker preparation, you can sauté the vegetables and ham ahead of time and refrigerate the mixture overnight. The fully baked casserole can also be refrigerated for up to 3 days and reheated in portions as needed.
If you don't have crescent roll dough, you can use puff pastry, a refrigerated pie crust, or even hashbrowns as an alternative base. For a low-carb option, you can skip the crust entirely and just grease the baking dish well - the egg mixture will set nicely on its own.
Absolutely! Simply omit the ham and add more vegetables instead. Great veggie additions include mushrooms, spinach, zucchini, or broccoli. For added protein, you could include plant-based meat alternatives or increase the cheese amount slightly.
The casserole is done when the center is set and no longer jiggles when gently shaken. You can also insert a knife into the center - it should come out clean with no wet egg mixture. The edges will start to pull away from the sides of the dish, and the top should be lightly golden. Don't overcook, as the eggs can become rubbery.
Recipes you may like
- Southern Living Biscuits and Gravy - Another hearty breakfast option that pairs perfectly with this casserole for a special brunch spread
- Bacon Breakfast Burrito - If you love the Denver omelet flavors but want a handheld option, try these delicious breakfast burritos!
- Crab Cake Benedict Recipe - For when you want to elevate your breakfast game even further with something special
conclusion
This Baked Denver Omelet Casserole has saved my sanity on so many busy mornings! There's something magical about combining classic Denver omelet ingredients into a casserole that feels both familiar and special at the same time. The fluffy eggs, colorful peppers, savory ham, and that surprising crescent roll base come together to create something that's greater than the sum of its parts.
I love how this recipe lets me feed my whole family at once instead of making individual omelets. It's become our go-to for holiday mornings and weekend brunches with friends, and I always get asked for the recipe. Even Emily, who used to be picky about eggs, requests this regularly now!
Give this Denver Omelet Casserole a try the next time you want a breakfast that impresses without requiring you to stand at the stove all morning. Don't forget to save this to Pinterest for your next brunch gathering – trust me, you'll want to remember this one!
Sarah
Baked Denver Omelet Casserole
Equipment
- 9"x13" Baking Dish
- Mixing Bowl
- Skillet
Ingredients
Crust
- 1 8 oz roll organic crescent roll dough
Filling
- 1 tablespoon butter
- 1 large red pepper finely diced
- 1 green pepper finely diced
- 1 cup sweet onion finely chopped
- 1 cup ham chopped
- 10 eggs
- ¼ cup half and half
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups cheddar cheese shredded
- ¼ cup chives finely chopped
Instructions
- Preheat oven to 375º F. Also prep your ingredients by dicing and chopping the peppers, onions, chives, and ham. Shred the cheese. In a large bowl whisk together the eggs, half and half, salt, and black pepper. Set all of your ingredients aside for later use.
- Lightly grease the sides of a 9"x13" baking dish with butter. Using one 8 oz can of organic crescent roll dough from the refrigerator section of the grocery store, line the bottom of the dish with the unrolled dough in order to create a crust. Bake for 11 to 13 minutes, or until the crescent rolls are just beginning to turn golden brown.
- Meanwhile, over medium heat sauté the peppers and onions in 1 tablespoon of butter for three minutes. Next add the ham to the pan and sauté for another three minutes. Remove from the heat and set aside.
- Once the crescent rolls are done baking, assemble the dish by layering the crescent rolls, the peppers, onions, and ham and then the cheese. Pour the egg mixture over top and gently shake the dish until the eggs are evenly dispersed. Top with the chopped chives.
- Bake in a 375º F oven for 27-32 minutes, or until the eggs are cooked through and the omelet is just starting to pull away from the side of the dish. Serve immediately.
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