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Denver Omelet Breakfast Casserole

Delicious Denver Omelet Breakfast Casserole for Easy Mornings

Enjoy a nutritious and flavorful Denver Omelet Breakfast Casserole, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon Butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 1 tablespoon Olive Oil Provides a healthy fat for sautéing; avocado oil works well too.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is preferred, but jarred can do in a pinch.
  • 1 teaspoon Ginger Adds warmth and zest; feel free to omit for a milder taste.
  • 8 ounces Button Mushrooms Contributes earthy texture; cremini or portobello can be used if desired.
  • 1 medium Red Bell Pepper Offers a hint of sweetness and vibrant color; swap for green bell pepper for less sweetness.
  • 1 medium Green Bell Pepper Adds a crunch and slight bitterness; replace with zucchini for a unique flavor.
  • 1 medium Onion Introduces sweetness and depth; yellow onion is a great alternative.
  • 1 cup Ham Provides protein and savory flavor; cooked bacon makes a tasty substitute or leave out for a vegetarian dish.
  • to taste Salt and Pepper Essential for seasoning; adjust according to taste preferences.
  • 6 Eggs The main source of structure and protein; consider using egg whites or a vegan egg alternative for a lighter version.
For Serving
  • to taste Sriracha Adds a spicy kick; omit it or replace with your favorite hot sauce.

Equipment

  • large skillet
  • 10x8 inch baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). Adjust your oven racks to the middle position.
  2. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add minced ginger and garlic, stirring for about 1 minute until fragrant.
  3. Add sliced button mushrooms to the skillet and increase the heat to high. Sauté for 3-4 minutes until tender.
  4. Add diced red and green bell peppers to the skillet for an additional 2-3 minutes, followed by chopped onions for another 2 minutes. Season with salt and pepper.
  5. Stir in chopped ham and cook for another minute until heated through.
  6. In a separate bowl, whisk 6 eggs with a pinch of salt and pepper until well combined.
  7. Grease a 10x8 inch baking dish with butter or cooking spray.
  8. Layer the cooked vegetable and ham mixture in the dish, then pour the whisked egg mixture on top.
  9. Bake in the preheated oven for 30-35 minutes until golden brown and the center is set.
  10. Remove from the oven and let it rest for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 50mgCalcium: 120mgIron: 2mg

Notes

Customize with your favorite veggies. This casserole is freezer-friendly and can be reheated easily.

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