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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8servings
Calories 541kcal
Author Michelle
Ingredients
1(16 ounce) loaf of bread, cubed or broken into 1-inch pieces
1poundhamcooked and diced (about 3 cups)
½red bell pepperchopped
½green bell pepperchopped
½medium red onionchopped
2cupsshredded cheddar
10eggs
2 ½cupsmilk
1tablespoonDijon mustard
2teaspoonsWorcestershire sauce
½teaspoonsalt
¼teaspoonblack pepper
3scallionssliced
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.