The Denver omelet is a classic. Green bell peppers, cubed ham and onions all wrapped in velvety eggs — there's little better to indulge in during a lazy Sunday breakfast. However, omelets sometimes come with problems. They don't always turn out or flip properly, and they're a dish that requires time standing over a stove. But not this recipe.
This is a classic "dump and bake" casserole that you can toss in the oven and an hour later be enjoying a delicious Denver omelet. It's even a complete breakfast with hash browns that are baked right in. So you can keep the deliciousness of Sunday mornings, and the laziness that comes with them.
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Denver Breakfast Casserole
Cooktop Cove
Ingredients
1 32-ounce package frozen Tater Tots (can be substituted with shredded hash browns)
12 eggs
½ cup heavy cream
1 onion, diced
1 green bell pepper, diced
1 cup cooked ham, cubed
1 tablespoon chopped chives
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup cheddar cheese
1 32-ounce package frozen Tater Tots (can be substituted with shredded hash browns)
12 eggs
½ cup heavy cream
1 onion, diced
1 green bell pepper, diced
1 cup cooked ham, cubed
1 tablespoon chopped chives
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup cheddar cheese
Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. Place frozen Tater Tots in the bottom of a 9-by-13-inch casserole dish.
3. In a large bowl, beat the eggs together with the cream. Stir in the onion, bell pepper, ham, chives, salt and pepper.
4. Pour the egg mixture over the frozen tots in the casserole dish. Sprinkle the cheddar cheese on top.
5. Place the casserole dish in the oven and bake for 45 minutes to 1 hour, until the center is nearly set and the casserole is hot throughout.
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Pro tip: It doesn't have to be Denver; this breakfast bake can be anything you want! Make a Lorraine omelet by adding spinach, go Greek with red onions and feta, or come up with your own creation.