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Denver Omelet Breakfast Casserole

All the classic flavors of a Denver omelet without standing over the stove flipping eggs! This savory casserole is loaded with ham, peppers, onions, and cheese—perfect for feeding a crowd or meal prepping for the week. Your family will think you spent way more time on this than you actually did!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 12 large eggs
  • 1 cup whole milk
  • 2 cups diced cooked ham about 12 oz
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 1 medium yellow onion diced
  • 2 cups shredded cheddar cheese divided
  • 3 cups frozen hash browns thawed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Sauté the bell peppers and onion for 5-7 minutes until softened. Set aside to cool slightly.
  3. Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
  4. Layer the diced ham over the hash browns, followed by the sautéed peppers and onions.
  5. Sprinkle 1½ cups of shredded cheddar cheese over the vegetables.
  6. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
  7. Pour the egg mixture evenly over the layered ingredients in the baking dish.
  8. Top with remaining ½ cup of cheese and bake for 40-45 minutes until the eggs are set and the top is golden brown.
  9. Let cool for 5 minutes before slicing and serving.
  10. To freeze: Cool completely, cut into portions, and wrap individually in plastic wrap. Place in a freezer bag for up to 3 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.