Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 6 portions
This casserole is freezer-friendly and no doubt a crowd favourite. It is loaded with onions, peppers, mushrooms, ham with a few secret ingredients that make this genuinely satisfying. A hearty, healthy, and incredibly delicious thick omelette for grabs.
Ingredients
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1 tsp Butter
1 tsp Olive Oil
1/2 tsp Garlic chopped
1 tsp Ginger grated
8-10 Button Mushrooms cut in half
1 Red Bell Pepper cut into bite-sized squares
1 Green Bell Pepper cut into bite-sized squares
1 Onion cut into bite-sized squares
5-6 slices Ham cut into small pieces
Salt and Pepper to taste
8 eggs
1 tbsp Sriracha
How to make Baked Denver Omelet Breakfast Casserole
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: In a pan, heat the butter and oil. Add the ginger and garlic to the hot oil and saute for about a minute or so. Add in the mushrooms and stir fry for another 3 to 4 minutes over high heat. Stir in the bell peppers and cook for 2 to 3 minutes more before adding in the onions. Cook further over high heat. Season with salt and pepper, then turn the heat off. Now, add in the ham, then mix.
Step 3: In a bowl, add the eggs and season with salt and pepper. Whisk and set aside.
Step 4: Grease a 10 x 8-inch baking dish with oil. To this baking dish, transfer the veggie and ham mixture and evenly pour the egg mixture on top. If using, sprinkle over the grated cheese.
Step 5: Place in the preheated oven and bake for about 30 to 35 minutes until cooked through and the top is golden brown. Remove from the oven when done and let it rest before slicing.
Notes:
Base on your preference, you can slice the vegetables smaller or large.
To the egg, you can whisk in the grated cheese, cream, milk, or half and half.
For the final dish to not be too gooey or watery in some parts, it is important to quickly stir fry the veggies over high heat before adding in the whisked eggs.
This recipe is great to turn into baked Denver omelette muffin cups as well. Simply divide the cooked veggies into the muffin tins, then pour the egg on top of each veggie. Cook the muffin cups in the microwave or bake in the oven for about 10 to 12 minutes until cooked through and golden brown on full power.
You can freeze the casserole. Slice it into your desired size, transfer the slices to an air-tight container, and freeze. When ready to eat, reheat in the microwave for about 30 seconds to a minute.
Nutrition Facts:
Calories: 178kcal | Carbohydrates: 6g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 233mg | Sodium: 421mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 2mg
Ingredients
- 1 tsp Butter
- 1 tsp Olive Oil
- 1/2 tsp Garlic chopped
- 1 tsp Ginger grated
- 8-10 Button Mushrooms cut in half
- 1 Red Bell Pepper cut into bite-sized squares
- 1 Green Bell Pepper cut into bite-sized squares
- 1 Onion cut into bite-sized squares
- 5-6 slices Ham cut into small pieces
- Salt and Pepper to taste
- 8 eggs
- 1 tbsp Sriracha
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: In a pan, heat the butter and oil. Add the ginger and garlic to the hot oil and saute for about a minute or so. Add in the mushrooms and stir fry for another 3 to 4 minutes over high heat. Stir in the bell peppers and cook for 2 to 3 minutes more before adding in the onions. Cook further over high heat. Season with salt and pepper, then turn the heat off. Now, add in the ham, then mix.
Step 3: In a bowl, add the eggs and season with salt and pepper. Whisk and set aside.
Step 4: Grease a 10 x 8-inch baking dish with oil. To this baking dish, transfer the veggie and ham mixture and evenly pour the egg mixture on top. If using, sprinkle over the grated cheese.
Step 5: Place in the preheated oven and bake for about 30 to 35 minutes until cooked through and the top is golden brown. Remove from the oven when done and let it rest before slicing.
Notes
Base on your preference, you can slice the vegetables smaller or large. To the egg, you can whisk in the grated cheese, cream, milk, or half and half. For the final dish to not be too gooey or watery in some parts, it is important to quickly stir fry the veggies over high heat before adding in the whisked eggs. This recipe is great to turn into baked Denver omelette muffin cups as well. Simply divide the cooked veggies into the muffin tins, then pour the egg on top of each veggie. Cook the muffin cups in the microwave or bake in the oven for about 10 to 12 minutes until cooked through and golden brown on full power. You can freeze the casserole. Slice it into your desired size, transfer the slices to an air-tight container, and freeze. When ready to eat, reheat in the microwave for about 30 seconds to a minute.
