Baked Denver Omelet

4.29 from 7 votes
55 minutes
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Baked Denver Omelet is an easy quiche version of the classic with red pepper, green pepper and ham along with plenty of cheese!  Diced jalapeno replaces some of the green pepper for a kicked-up modern twist and you don’t need any fancy omelet-making skills!

Photo of Spicy Baked Denver Omelet on white distressed wood background with slices removed.

One of my favorite things to order when we go out for breakfast or brunch is a Denver omelet, also known as a Western Omelet, with plenty of spicy salsa on the side.  With going out for breakfast not happening any time soon, I was craving my “go-to!”

One of my favorite places in the world is the Denver area and we visit friends and family there every year.  We’re still hoping to do that this year but with everything going on right now, only time will tell.

So, rather than pine away for two of my favorite things, I made this Spicy Baked Denver Omelet!

What is a Denver or Western Omelet?

The origin of a Denver omelet, also known as a Western omelet, is believed to have originated as a sandwich for cattle drivers in the American West and possibly with Chinese railroad cooks as a portable egg foo yong.

No matter the origin, it always contains ham, peppers and onions and sometimes shredded cheese.

Ingredients:

  • Cooking Spray
  • Butter (can also use oil such as olive oil)
  • Onion
  • Red and Green Bell Peppers
  • Jalapeno Pepper
  • Salt and Black Pepper
  • Diced Cooked Ham
  • Monterey Jack and Cheddar Cheese
  • Eggs
  • Milk or Half-and-Half

How to Make a Baked Denver Omelet:

  • Preheat oven to 350 degrees. Spray a 10-inch round baking dish with cooking spray. Set aside.
  • Heat butter over medium heat in a skillet or saute pan. Add the onion, red and green bell pepper and cook for 3 to 4 minutes just to soften.
  • Add the jalapeno and cook for 30 seconds.
Photo of cooked peppers and onions in skillet.
  • Season vegetables with salt and black pepper. Transfer to the prepared baking dish and let cool slightly.
  • Add the diced ham.
Photo of peppers and ham in round white baking dish before custard is added.
  • Add shredded Cheddar and Monterey jack cheese…
Photo of peppers, ham and cheese in round white baking dish before custard is poured in.
  • Whisk eggs and milk (or half-and-half) together. Pour over the vegetable-ham-cheese combination.
Photo of egg mixture being poured into quiche pan with other ingredients.
  • Bake for 30 to 40 minutes or until set and lightly browned on top.
  • Cut into 6 to 8 wedges and serve.
Photo of cooked Spicy Baked Denver Omelet on cooling rack with green striped towel and egg shells nearby.
Photo of whole Spicy Baked Denver Omelet on cooling rack with eggs and eggshells nearby.

And that’s it!  A breakfast classic turned into an easy baked version with a jalapeno kick!  No need to have any fancy omelet-making skills!

Because it’s crustless, Spicy Baked Denver Omelet is perfect for gluten-free, low-carb and keto diets, too!

Enjoy!

Photo of Spicy Baked Denver Omelet on cooling rack cut into pieces with eggs and eggshells nearby.

Storing Leftovers:

If there’s any of this delicious goodness left, be sure to store in the refrigerator.

You can microwave to reheat any leftovers, but the oven at 350 degrees will yield the best results.

Close-up photo of the interior of Spicy Baked Denver Omelet in white quiche pan.

For more great breakfast and brunch recipes, be sure to try my:

Logo for From A Chef's Kitchen with gray oval border and green knife.
Spicy Baked Denver Omelet - Overhead close-up shot of quiche on cooling rack

Baked Denver Omelet

4.29 from 7 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Baked Denver Omelet is an easy quiche version of the classic with red and green peppers, ham and plenty of cheese!  Diced jalapeno replaces some of the green pepper for a kicked up modern twist and you don't need any fancy omelet-making skills!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast and Brunch
Cuisine American
Servings 6 -8
Calories 292 kcal

Ingredients
  

  • Cooking spray
  • 2 tablespoons butter
  • 1/2 medium onion - chopped (approximately 1/2 cup)
  • 1/2 large red bell pepper - chopped (approximately 2/3 cup)
  • 1/2 medium green bell pepper - chopped (approximately 1/3 cup)
  • 1 large jalapeno pepper - seeded if desired, chopped
  • 1/2 teaspoon salt
  • Freshly ground black pepper - to taste
  • 8 ounces diced cooked ham - approximately 1 cup
  • 3/4 cup shredded Monterey Jack cheese
  • 3/4 cup shredded Cheddar cheese - sharp, medium or mild
  • 6 large eggs - beaten
  • 1/2 cup milk - or half-and-half

Instructions
 

  • Preheat oven to 350 degrees. Spray a 10-inch round baking dish with cooking spray. Set aside.
  • Heat butter over medium heat in a skillet or saute pan. Add the onion, red and green bell pepper and cook 3-4 minutes just to soften.
  • Add the jalapeno and cook for 30 seconds.
  • Season vegetables with salt and black pepper. Transfer to the prepared baking dish and let cool slightly.
  • Add the diced ham and cheeses and stir to distribute evenly.
  • Whisk eggs and milk (or half-and-half) together. Pour over the vegetable-ham-cheese combination.
  • Bake for 30-40 minutes or until set and lightly browned on top.
  • Cut into 6 to 8 wedges and serve.

Notes

REHEATING INSTRUCTIONS:  Cut into wedges if desired.  Reheat in a 350-degree oven until heated through.
FREEZER-FRIENDLY:  Wrap securely.  Freeze 1-2 months.  Thaw in the refrigerator then reheat in a 350-degree oven until heated through.

Nutrition

Serving: 1 | Calories: 292kcal | Carbohydrates: 5g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 249mg | Sodium: 837mg | Fiber: 1g | Sugar: 2g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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2 Comments

    1. Hi, Jacob, Thanks so much for your question. Unless your cast iron skillet is REALLY well-seasoned, it will stick like crazy. The other problem is the size. The recipe is scaled for a 10-inch baking dish so with a 12-inch you’d need to increase the amounts of each item so you don’t have a pancake. Do you have a nonstick muffin tin? You could bake the recipe in that and then you have perfectly portioned mini Denver omelets. A pie pan would also work. Thanks again and hope you can make it work!