Baked Denver Omelet Breakfast Casserole with Divine Flavor Tribelli Mini Peppers
The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a must! While I do love to make a traditional Denver Omelet for myself, this easy Baked Denver Omelet Breakfast Casserole recipe is great to serve a family.
I teamed up with Divine Flavor to share this yummy breakfast recipe. As always, all opinions are my own.
I am so excited to be bringing you one of my all-time favorite breakfast casseroles. It’s perfect for serving at holiday brunches or anytime! Loaded with sautéed onion, Tribelli Mini Peppers, mushrooms, and ham; the flavors are savory and SO delicious. Not only is this breakfast casserole recipe a cinch to whip up, it’s healthy and will keep you satisfied for hours.
Divine Flavor Tribelli Mini Peppers
How to make this Baked Denver Omelet Breakfast Casserole:
Let’s talk about the recipe. It’s super simple, I promise.
I make this low-carb egg casserole without hash browns and without bread which makes it lower calorie and keto friendly as well! An egg casserole such as this one is so easy to whip up and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.
Start this recipe by sautéing the veggies and ham in a large skillet. I like to measure out all ingredients before starting this recipe because it moves very quickly, once you get things cooking.
When the veggies and ham are finished cooking, transfer them to a casserole dish that has been prepared with cooking spray. Drizzle on your egg mixture. Let it all bake up for 35 minutes and you’ve got a perfect breakfast casserole that’s great for brunch or lazy Saturday mornings.
You can also assemble the casserole the night before you’re ready to enjoy it. Just store it, covered, in the fridge and then in the morning, let it come to room temperature for about 20 minutes and bake it while you enjoy your cup of coffee.
I use the traditional Denver omelet ingredients in this recipe but you can use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover roasted veggies, bacon or sausage, you could even add cheese… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham. The options are endless.
While you’re at it, give some of my other breakfast recipes a try!
Baked Denver Omelet Breakfast Casserole
- 1 teaspoon olive oil or cooking spray
- 1 teaspoon minced garlic
- 2 cups sliced mushrooms
- 4-5 large any color Tribelli Mini Peppers, diced, about 1 cup
- 1 green bell pepper, diced, about 1 cup
- 1 white or yellow onion, diced, about 1 cup
- 6 slices ham cut into small pieces, about 1 cup
- 1/2 teaspoon salt + more to taste
- 1/4 teaspoon pepper + more to taste
- 8 eggs
- 1 tablespoon Sriracha + more to taste optional
- Pre-heat oven to 400ºF.
- Sauté the veggies: Heat a large skillet with oil or a generous amount of cooking spray and add sliced mushrooms. Cook over high heat for 3-4 minutes and add both varieties of peppers. Continue cooking over hight heat and stirring occasionally for 2-3 minutes and add the onions and garlic. Cook everything together on high heat for another 2 minutes. Remove from heat. Add the ham and mix well; set aside.
- Eggs: Whisk the eggs with salt, pepper and Sriracha; set aside.
- Bake: Spray a 10 x 8 or similar sized baking dish with cooking spray and transfer the veggie/ham mixture to the baking dish. Then, pour the egg mixture evenly over the veggie/ham mixture. Bake for 30-35 minutes or until cooked through and golden brown on top. Once cooked, rest for a few minutes before slicing.