Loaded Baked Denver Omelet Casserole – Whether you’re on your way to a potluck or just feeding a table full of hungry teenagers, this fun, cheesy, family-friendly dish is sure to be a hit!
I remember the time I first tasted a Baked Denver Omelet Casserole. I was 14 years old and living in Kathmandu, Nepal where I lived with my grandparents. Myself, along with some other kids were having breakfast at a friend’s house. He was originally from Colorado and he had one of those moms who worked magic in the kitchen. Not only did she make amazing food, but she made everyone feel good about themselves, too. That particular morning she made a Denver Omelet Casserole and of course, it was SOOO good! I remember thinking that when I’m old and have kids someday, that I’ll make it for my family. Well, now here I am: old and with kids!
I never got my friend’s mom’s recipe, so I had to develop my own. My version – a LOADED Baked Denver Omelet Casserole – is one that’s delicious all year round, but I’ve been holding onto this recipe to post during the holiday season. Christmas is the season for potlucks, covered dishes, and brunches with coworkers, friends, and loved ones. There’s nothing like a holiday and food (and perhaps a mom that makes everyone feel good) to bring people together!
This recipe for Denver Omelet Casserole is particularly delicious and festive. I decided to load it up with crescent rolls, extra cheese, red and green peppers, and a sprinkling of green chives. After all, Christmas isn’t the time to skimp on flavor (or cheese)!
The red and green peppers and chives give this dish a holiday flair that will spruce up the table with traditional Christmas colors. Whether you’re taking this dish to a work party, serving it to your family on Christmas morning, or a table full of hungry teenagers, it’s sure to be a hit!
- 1 8 oz roll of organic crescent roll dough
- 1 Tbsp butter
- 1 finely diced large red pepper
- 1 finely diced green pepper
- 1 C finely chopped sweet onion
- 1 C chopped ham
- 10 eggs
- ¼ C half and half
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 C shredded cheddar cheese
- ¼ C finely chopped chives
- Preheat oven to 375º F. Also prep your ingredients by dicing and chopping the peppers, onions, chives, and ham. Shred the cheese. In a large bowl whisk together the eggs, half and half, salt, and black pepper. Set all of your ingredients aside for later use.
- Lightly grease the sides of a 9"x13" baking dish with butter. Using one 8 oz can of organic crescent roll dough from the refrigerator section of the grocery store, line the bottom of the dish with the unrolled dough in order to create a crust. Bake for 11 to 13 minutes, or until the crescent rolls are just beginning to turn golden brown.
- Meanwhile, over medium heat sauté the peppers and onions in 1 Tbsp of butter for three minutes. Next add the ham to the pan and sauté for another three minutes. Remove from the heat and set aside.
- Once the crescent rolls are done baking, assemble the dish by layering the crescent rolls, the peppers, onions, and ham and then the cheese. Pour the egg mixture over top and gently shake the dish until the eggs are evenly dispersed. Top with the chopped chives.
- Bake in a 375º F oven for 27-32 minutes, or until the eggs are cooked through and the omelet is just starting to pull away from the side of the dish. Serve immediately.