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Denver Omelet Bake

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This Denver Omelet Bake is so delicious! It’s chock-full of ham, peppers, onions, eggs, and a bit of cheese. I love Denver Omelets, but making multiple omelets for breakfast in the morning means nobody eats at the same time. So the other morning, I threw all the makings in a casserole dish, and called it breakfast… and we all loved it so much! It’s a great option when you’re feeding a bunch of hungry people, and it makes for delicious meal prep too!

Hi friends! It’s now mid-December. Things are crazy busy around here, like they are pretty much everywhere. It’s not much different from usual, but add glitter and garland. Ha!  But I still like to make sure we start off the day with a delicious and nutritious breakfast. A couple’a weeks ago, I was absolutely cuhraaaving a Denver Omelet. Whenever we hit a local diner for breakfast, the Denver Omelet is one of my skinnyish go-to’s. But here’s the thing- on our stove at home, omelets only make it all the way to the omelet stage about 72% of the time. (This is a made up number, based on a complete guess… the real percentage could be 68. Or 44. You get it, yeah?..) They like to turn into scrambled eggs on me. This is a little annoying. But making three omelets for three hungry mouths takes time, and we can never sit and eat together. So what’s one way to solve this problem? Throw it all in a casserole dish, and cross your fingers!

Another awesome thing about this Denver Omelet Bake… It’s such an easy meal that requires very little effort, but it packs all the taste of that lil ol’ greasy spoon downtown. I’m also going to go ahead and put this out there, it’s much healthier than that ol’ greasy spoon omelet we all know and love. And while it’s baking away in the oven, there’s extra time for yummy sides! I love a helping of Air Fryer Roasted Potatoeson the side of my breakfast plate.

If you happen to have a small crowd of hungry mouths around your table, or if you just need a delicious breakfast bake to make once and then eat all week, give this Denver Omelet Bake a try. I know you’ll love it! Because we are really, really loving it right now.

Now let’s get into the kitchen!

Chop up a small yellow onion and two medium peppers. Traditionally, Denver Omelets include green bell peppers. But when I started photographing for this recipe, my green bell peppers looked a bit funky… so out to the chickens they went, and I used a red and an orange one. Guess what? It tasted wonderful- pretty much exactly the same as when I use green. So really, any ol’ pepper you’ve got lying around will do just fine. And come to think of it, using a red and green pepper would be very Christmasey!

Spray a frying pan with a bit of cooking spray, and throw the peppers and onions in it to sauté for a few minutes. They don’t need to browned or caramelized or anything. In fact, you can technically skip this step, but I think the peppers and onions taste best if they’ve been cooked a bit before going into the bake.

Grab some ham! This was leftover ham from Thanksgiving. It was smoked, and didn’t have a glaze of any sort. You can also use cubed ham, ham steak, or even some sliced ham from the deli counter.

The only thing you need to worry about if you’re counting points/calories is get some that says “oven roasted” or “smoked.” If it says “Brown Sugar Ham” or something along those lines, it could have a bunch of sugar added… this means more points/calories.

Chop it up into tiny lil cubes.

Grab a big ol’ bowl, and crack 10 eggs into it.

Add 1 cup of cottage cheese (shh, don’t tell anyone- and don’t let it scare ya off either! It just makes the eggs a lil extra fluffy and perfect and wonderful), 1/2 cup 1% milk, your fave seasoning salt (you all know I heart Lawry’s always n’ forever), and pepper. Whisk it real good!

After you whisk the eggs together add in the peppers, onions, and ham.

Then, pour it all in a 9×13 casserole dish that’s been sprayed down with some cooking spray. My personal favorite is Avocado spray. Bake at 375 for about 40 minutes, maybe 45. You’ll know it’s done when the top gets a bit golden, then you stick a fork in the middle and it comes out clean.

And there ya have it folks. a Denver Omelet in casserole form, and it’s oh so good!

Taaaa-Daaaa! Bam. That’s some good eatin’.

Such a wonderful breakfast. I hope you love it as much as I do.

With love from my kitchen to yours,


Denver Omelet Bake

A delicious oven baked egg casserole packed with peppers, onions, ham, and a little cheese just like a Denver Omelet. Perfect for a satisfying, healthy,  and delicious breakfast! 
Print Recipe
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins


  • 2 medium diced sweet bell peppers (red, orange or yellow)
  • 1-1/2 cups diced ham
  • 1 small diced onion
  • 1 cup low fat cottage cheese
  • 1/2 cup low fat milk
  • 10 large eggs
  • 1 tsp seasoned salt i prefer Lawry’s
  • 1/2 tsp pepper


  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
  • Optional, but I prefer it this way: Sauté peppers and onions with cooking spray for a few minutes until lightly caramelized in a pan. Set aside.
  • In a large mixing bowl add eggs, milk, cottage cheese, seasoned salt & pepper. Whisk together well. 
  • Add in chopped ham and peppers and onions (raw or cooked, either way works).
  • Place in oven and bake for 35-40 minutes or until lightly golden on top and you can stick a knife in the middle and it comes out clean. 


Serving size 1/6 of casserole. 
WW: 2 Points
Calories: 259.
Fat: 14.5g. Saturated Fat: 5g. Carbohydrates: 5g. Fiber: 1g. Sugars: 2g. Protein: 25g. 
Servings: 6
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!
A delicious oven-baked egg casserole recipe packed with peppers, onions, ham and cheese. Perfect for a satisfying, healthy and delicious breakfast! #denveromelet #breakfastcasserole #ww

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  1. Trying to make this non dairy. Has anyone made non dairy substitutes for cottage cheese and milk? Thanks!

  2. 5 stars
    This is my “go-to” egg bake for every and any occasion! So easy, so good, and I love that there isn’t any bread or potatoes in it so you can enjoy all those carbs in other breakfast foods 🙂 #Top2021

  3. 5 stars
    An easily prepared recipe. Made this a couple of times for a brunch with friends. It was a hit! #Top2021

  4. 5 stars
    Love this for breakfast prep. It is so easy to cook on Sunday and then have for the week. I sometimes substitute crumbled per cooked bacon for the ham if that is all I have. I don’t sauté my veggies mostly because I am lazy – haha. I love the recipe as is and my husband put shredded cheese on his. Love it when one recipe makes everyone happy!!

  5. 5 stars
    This is one of my fave breakfast recipes of yours to make. It’s so filling and I love it.

  6. 5 stars
    This is by far one of my favorite breakfast bake’s to make !! It is SO easy and so delicious and you really can’t go wrong!!!

  7. 5 stars
    This recipe has officially made it to my rotation almost weekly! So delicious- I usually add more onions and peppers then the recipe calls for but it is delicious!

  8. 5 stars
    I made this casserole this morning, and it was so easy and good, My husband loved it too! (My husband hates cottage cheese, and he didn’t even know it was there.) The best thing? I’ve got 4 other portions for this week.

  9. 5 stars
    I made this yesterday as I am doing points and my family loves breakfast casseroles. I created the same one I always do for the family and I made this one for me. I ate a piece yesterday and I find this to be delicious and filling. I am eating my second serving today for breakfast and it takes just as good as yesterday. Keep the recipes coming. I actually made 3 of your recipes for my weekly meals. I have not found one yet that I don’t like.

  10. 5 stars
    I use this for your breakfast sandwiches. I leave out ham and cottage cheese. I bake 24 eggs (0 WW pts) and put one slice velvetta cheese on 12 English muffins. It’s easier to cut the casserole evenly than using the scrambled eggs. So 5 WW pts for one lite E muff, 2slices center cut bacon, 1 slice Velvetta and 2 eggs. I do use a little olive oil to saute veggies but I don’t count it as it isn’t much for 12 sandwiches. I make these every week. I like your biscuits too but I’m lazy.

  11. Sounds so yummy. I am a single person and seems like a very large recipe. I cannot wait to try it.

  12. I was wondering about making the night before and keeping in the fridge, have you tried that?

    1. Hey Jan, I haven’t just mixed it all up and let it sit in the fridge before baking before. If you give it a go, let me know how it goes!

  13. Do you think this would work with ff milk and cottage cheese? That’s all I have in the fridge cuz, you know, points. LOL

  14. 5 stars
    I’ve tried so many baked egg recipes and have been mostly disappointed. I always find them dry and rubbery. Well I’m happy to say … as I sit here enjoying my DELICIOUS Denver omelette .. my search is over!
    As soon as I read the recipe I couldn’t wait to try it but I had to substitute a couple of ingredients. I used turkey bacon instead of ham and almond milk instead of low fat milk. It still turned out great!
    This is going to be my go to omelette recipe from now on.

  15. hi Star, question. since I will need to go to the deli counter for my ham, do you think the deli employees will understand what size of slices i need to cube ham for this recipe, or do i need to specify a certain thickness? they are used to me asking for very thin slices for sandwiches so I’ll need to make it clear i need something different this round! eager to try this this weekend! 🙂

    1. Hi Ruby! At my deli counter there is a little board that describes thickness. I’m not sure if you have that at yours, but that would be an easy way to let them know. I would just say to them you’d like it cut into thick slices because you’ll need to cube it up for a recipe. I would think they would know what you mean. If not, show them the photo on the website. Haha! I hope you love it so much!

  16. 5 stars
    This was absolutely amazing!!! I was hesitant about the cottage cheese but it blew my mind how big of a difference the eggs came out!!!

  17. 5 stars
    Made this for my dads birthday brunch today. It was spectacular!! I switched the ham for bacon and added spinach instead of peppers (I love them, they don’t love me!). The cottage cheese is a great addition I never would have thought!

    1. I think it should freeze perfectly! I freeze egg muffins and really there’s not much difference so it should be totally good. I hope you enjoy!

  18. Made this last night. U didn’t disappoint. U cant taste the cottage cheese. This will be in the rotation for breakfast for dinners. Next time going to add mushrooms. Very filling. Thank you for this

  19. Do you have to use cottage cheese or can we use something as a substitute? We don’t like cottage cheese. Thanks, Tiffany

    1. Hi there! You can substitute it with another cheese if you’d like, but if you count points/ track calories the information may change. I’ll add that I actually hate cottage cheese, but I do use it in some egg dishes and italian dishes because it really works well and I promise you can’t tell. If you could- I wouldn’t touch it with a ten foot pole! Ha! However, I understand if you know it’s in there it might still turn you off from it. I’m that way with mushrooms. Whatever works! I hope you enjoy!

      1. I think the cottage cheese is what keeps this omelette so moist. I happen to like cottage cheese but for those who don’t, you really don’t taste it.

  20. I’ve been looking for a low point Christmas morning breakfast casserole. Thanks Star for always creating masterpieces!! ❤️

  21. oh, this is perfect for Christmas morning here! It will be on my table, for sure! I have some turkey ham in the freezer, so will be using that! I can almost smell it baking now…thanks so much for this recipe!

    1. Turkey ham would work perfectly! I totally forgot that stuff existed, but def gonna add it to my grocery list soon. Merry Christmas and I hope you love it!

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