Denver Omelet Casserole Recipe - 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.  Love that you can make this breakfast recipe overnight and pop it in the oven in the morning.
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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.
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 pieces
  • 1 pound ham cooked and diced (about 3 cups)
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1/2 medium red onion chopped
  • 2 cups shredded cheddar
  • 10 eggs
  • 2 1/2 cups milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 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