Baked Denver Omelet

Here's a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe).  I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.  

Some folk disagree about which ingredients are acceptable to include in a Denver Omelet, but most agree that ham, green bell pepper, and onion are a must.  This version also includes cheese which my family considers a mandatory omelet ingredient.  Feel free to adjust to suit your family's taste.

To begin, crack 8 large eggs into a mixing bowl.

Then you're going to need to add a little half and half (whole milk, cream, or evaporated milk work well too).

Add finely chopped onions and green bell pepper.

Of course no omelet is complete without a little cheese.  Cheddar is traditional, but feel free to use whatever you like - even mix a couple of cheeses together.  Cheddar and Mozzarella are a good combo.  I also like Mexican blends.  Monterey and Colby Jack are awesome.  Pepper Jack and Sharp Cheddar rock my world.  You get where I'm going - use what you like.

And don't forget about the ham.

And a touch of salt and pepper.

Whisk together the eggs and half and half.

My favorite whisk to use with eggs is a flat whisk.  I can't believe how much faster the flat tines mix the eggs together than a traditional whisk.  

Less sloshing in the bowl too.

Ta-Da!

Ok, add the chopped onion and pepper.

The cheese...

The ham...

And lastly, kosher salt and ground black pepper.

Mix, mix, mix.

Pour into a 7x11-inch oven-safe casserole dish that's been sprayed with non-stick cooking spray.  To feed a larger crowd, you can double the recipe and bake it in a 9x13-inch casserole dish.

Bake in a preheated 400F oven for about 25 minutes.

You'll know the omelet is done when a knife inserted in the center comes out clean.

Done!

We like to enjoy it drizzled with Sriracha.   

Nom, nom, nom.... mmmmmmm!

Items used to make this recipe:

(affiliate links)

• flat whisk https://amzn.to/32KzSDH

• 7x11 casserole dish https://amzn.to/3HgmG8I

• 9x13 casserole dish (double recipe) https://amzn.to/3re8oQi

• baking spray https://amzn.to/34ip5RB

---

Baked Denver Omelet

Makes 6 servings (3 1/2-inch square)

Printable Recipe

Ingredients

• 8 large eggs

• 1/2 cups half and half (or whole milk, evaporated milk, heavy cream, etc).

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green bell pepper

• 4 ounces shredded cheddar cheese

• 1 cup chopped leftover cooked ham

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.

2. In a large mixing bowl, whisk together eggs and half and half.

3. Add remaining ingredients and stir well to combine.

4. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.

5. Cool for 5 minutes before cutting and serving.

Note

• To double recipe, bake in a 9x13-inch casserole dish and extend the cooking time by a few minutes.   adapted from Taste of Home.

Ham and Cheese Grits Casserole

I have to go on the record and tell you there are some food items out there that I avoid purchasing at all costs - things like egg substitute, cool whip, bricks of orange goo masquerading as cheese - you get the idea.  But recently my dearest friend convinced me to give this recipe a try despite the fact that it contains a couple of the ingredients I try to avoid.  So I went to the grocery store to get what I needed and made the recipe to see if it was as good she reported.  I can honestly say, it's really delicious.  I think this would be an excellent brunch dish.  

So, so good!!

Items used to make this recipe:

(affiliate links)

• 7x11 casserole dish https://amzn.to/3o0FkcT (single recipe)

• 9x13 casserole dish https://amzn.to/3fBvSak (1.5x recipe)

• 11x15 casserole dish https://amzn.to/3g1BwDV (double recipe)

• quick-cooking grits https://amzn.to/3GaVXZM

---

Ham and Cheese Grits Casserole

Printable Recipe

Ingredients

• 3 cups chicken stock (try my homemade)

• 1 cup quick-cooking grits

• 1/2 cup southwestern-style egg beaters

• 5 ounces velveeta, cubed (or processed American cheese)

• 1/4 cup milk

• 2 tablespoons butter

• 1 1/4 cups cubed fully cooked ham

• 3 scallions, chopped

• 1/4 teaspoon kosher salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

• 1/8 - 1/4 teaspoon crushed red pepper flakes (or to taste)

• 3/4 cup shredded cheddar cheese

Directions

1. Preheat oven to 350F.

2. In a large heavy-bottom pan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.

3. Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.

4. Remove from heat and stir a small amount of the grits into the egg beaters, then pour the egg beaters into the saucepan; mix well.

5. Add processed cheese, milk, and butter; stir until the cheese melts.

6. Stir in the ham, scallions, and seasonings; mix well.

7. Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.

8. Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.

9. Let stand for 10 minutes before serving. Makes 6-8 servings.

Notes

• For a 9x13 casserole dish, multiply the recipe by 1.5.

• For an 11x15 casserole dish, multiply the recipe by 2.

adapted from Taste of Home