Denver Omelet Casserole

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Make this easy, make-ahead overnight Denver Omelet Casserole recipe for a simple and easy egg breakfast casserole that’s guaranteed to be a hit. 

Denver Omelet Casserole

Denver Omelets are one of my absolute favorite breakfasts.  I’m a savory kind of breakfast girl and an omelet really hits the spot.  So I thought why not take my favorite Denver omelet and make it into an easy egg breakfast casserole?!

This Denver Omelet Casserole is simple to make, can be made ahead and left overnight, and is guaranteed to be a breakfast hit no matter the occasion.

Denver Omelet Casserole Recipe

Denver Omelet Casserole

Make this easy, make-ahead overnight Denver Omelet Casserole recipe for a simple and easy egg breakfast casserole that's guaranteed to be a hit.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 servings

Calories: 541kcal

Author: Michelle

Ingredients

• 1 (16 ounce) loaf of bread, cubed or broken into 1-inch pieces1 (16 ounce) loaf of bread, cubed or broken into 1-inch pieces
• 1 pound ham cooked and diced (about 3 cups)1 pound ham cooked and diced (about 3 cups)
• 1/2 red bell pepper chopped1/2 red bell pepper chopped
• 1/2 green bell pepper chopped1/2 green bell pepper chopped
• 1/2 medium red onion chopped1/2 medium red onion chopped
• 2 cups shredded cheddar2 cups shredded cheddar
• 10 eggs10 eggs
• 2 1/2 cups milk2 1/2 cups milk
• 1 tablespoon Dijon mustard1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/4 teaspoon black pepper1/4 teaspoon black pepper
• 3 scallions sliced3 scallions sliced

Instructions

• In a medium mixing bowl, add ham, peppers, and onion and toss together to combine.
• In a lightly greased 9"x13" baking dish, layer half the bread cubes, then half of the ham mixture, and finally half of the shredded cheddar. Repeat layers to use up remaining ingredients. Set aside.
• In a large mixing bowl, beat together eggs, milk, mustard, Worcestershire, salt, and black pepper. Beat until fully combined.
• Pour egg mixture over bread, ham, and cheese layers in baking dish. Cover dish with foil, and gently push down to full soak the bread in the egg mixture.
• Refrigerate for at least 3-4 hours or overnight.
• Uncover. Top with sliced scallions.
• Bake at 350° for 50-60, until cooked through.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 34g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 277mg | Sodium: 1436mg | Potassium: 537mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1010IU | Vitamin C: 17.4mg | Calcium: 410mg | Iron: 3.9mg

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