If you’re looking for a breakfast crowd-pleaser that’s hearty, colorful, and stunningly easy to put together, the Easy Denver Omelet Hash Brown Casserole Recipe is exactly what you need! This breakfast casserole captures all the bold flavors and textures of a classic Denver omelet—savory ham, vibrant bell peppers, melty cheddar, fluffy eggs, and crispy hash browns—all baked in one irresistible dish. Whether it’s a holiday brunch, a lazy weekend, or breakfast-for-dinner night, this recipe becomes an instant favorite each time you pull it from the oven.
Ingredients You’ll Need
With just a handful of familiar, hearty ingredients, you can whip up a casserole that’s equal parts comfort and celebration. Each ingredient brings its own personality to the table, from the crunch of hash browns to the pop of bell peppers.
- 1 tablespoon olive oil: Ensures your vegetables soften perfectly and adds just the right touch of richness.
- 1/2 cup diced onion: Adds savory depth and sweet undertones as it cooks down with the peppers.
- 1/2 cup diced green bell pepper: Offers a fresh, grassy flavor while brightening up the color.
- 1/2 cup diced red bell pepper: Brings natural sweetness and a festive touch of red to every slice.
- 1 cup diced cooked ham: The classic Denver omelet essential—salty, juicy, and protein-packed.
- 8 large eggs: The backbone of the casserole, ensuring every bite is fluffy and satisfying.
- 1/2 cup whole milk: Makes the eggs extra creamy and tender while keeping it light.
- 1/2 teaspoon salt: Brings out all the savory flavors without overwhelming the dish.
- 1/4 teaspoon black pepper: Adds just a hint of gentle heat and spice throughout.
- 3 cups frozen shredded hash browns (thawed): Give the casserole its amazing texture—soft inside, with a golden top.
- 1 1/2 cups shredded cheddar cheese: The ooey-gooey finishing touch that makes every forkful magnetic!
How to Make Easy Denver Omelet Hash Brown Casserole Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 375°F (190°C). Get ahead by greasing a 9×13-inch baking dish with a dab of olive oil or nonstick spray—this guarantees your casserole will lift out easily and stay picture-perfect.
Step 2: Sauté the Veggies and Ham
Pour that tablespoon of olive oil into a skillet set over medium heat. Toss in your diced onion and both bell peppers. Let them sauté for 3-4 minutes until softened and fragrant. Add the diced ham, cooking for just 2 more minutes so it gets a little caramelized around the edges. The aromas at this stage are irresistible!
Step 3: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and black pepper. The goal is a well-blended, creamy base that will puff up into golden perfection in the oven. Make sure to whisk until the yolks and whites are fully incorporated.
Step 4: Assemble the Casserole
Add the thawed hash browns to your egg mixture, followed by the sautéed veggies and ham. Sprinkle in one cup of shredded cheddar cheese. Use a spatula or large spoon to gently fold everything together so all the flavors and textures are evenly distributed.
Step 5: Bake to Golden Perfection
Pour the mixture into your prepared baking dish, smoothing the top with your spatula. Sprinkle the remaining 1/2 cup of cheddar cheese on top for that signature bubbly, cheesy crust. Bake for 35-40 minutes, or until the center is set and the top is a rich golden color. Let it rest for 5 minutes before slicing—this helps it hold together beautifully when you serve it!
How to Serve Easy Denver Omelet Hash Brown Casserole Recipe
Garnishes
Sprinkle your finished casserole with freshly chopped chives or parsley for a pop of green and a final layer of freshness. If you like, a dollop of sour cream can take each serving right over the top.
Side Dishes
This savory casserole pairs beautifully with a simple fruit salad of berries or orange slices to lighten the plate. Warm biscuits, toast, or even avocado slices round out the meal and soak up every last bit of flavor.
Creative Ways to Present
Try dividing the Easy Denver Omelet Hash Brown Casserole Recipe into individual ramekins for a portable brunch option, or serve with small bowls of pico de gallo, hot sauce, or crumbled bacon so everyone can customize their slice. It’s the ultimate breakfast “bar!”
Make Ahead and Storage
Storing Leftovers
Leftovers keep surprisingly well! Store slices in an airtight container in the refrigerator for up to 3 days. The flavors seem to deepen overnight, making this a great option for easy breakfasts all week long.
Freezing
Once baked and cooled, cut the casserole into portions and wrap each piece tightly in foil or plastic wrap. Place them in a sealed freezer bag and freeze for up to 2 months. Perfect for meal prepping!
Reheating
To reheat, simply pop individual slices in the microwave for 1-2 minutes, or place them in a covered dish in the oven at 325°F until warmed through. The cheese gets melty and gooey all over again—a breakfast win!
FAQs
Can I make the Easy Denver Omelet Hash Brown Casserole Recipe ahead of time?
Absolutely! You can assemble everything the night before and cover the dish tightly in the fridge. In the morning, just pop it straight into the oven for a truly effortless start to your day.
Can I use fresh potatoes instead of frozen hash browns?
Yes, just grate your potatoes, rinse and squeeze out excess moisture before mixing them in. The texture might be a bit more rustic, but it’s just as delicious in the casserole.
Are there other meats I can swap for ham?
Definitely. Crispy bacon or cooked breakfast sausage both work wonderfully in place of ham, letting you put your own savory spin on this breakfast classic.
What’s the best way to tell if the casserole is fully cooked?
The center should be set and not too jiggly, and a knife inserted in the middle should come out clean. The top will be golden and the edges bubbly and just a bit crisp.
How do I keep the casserole from getting soggy?
Make sure your hash browns are thawed and gently squeeze out any excess water before adding them to the mix. This ensures the casserole bakes up fluffy rather than watery.
Final Thoughts
If you’re on the hunt for a cozy, family-friendly breakfast that’s bursting with color and flavor, give the Easy Denver Omelet Hash Brown Casserole Recipe a try. It’s simple, foolproof, and always worth going back for seconds—enjoy every cheesy, hearty bite!
Print
Easy Denver Omelet Hash Brown Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Denver Omelet Hash Brown Casserole is a delicious breakfast dish that combines the flavors of a classic Denver omelet with crispy hash browns in a convenient casserole form. Perfect for feeding a crowd or meal prep!
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 cup diced cooked ham
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups frozen shredded hash browns (thawed)
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté vegetables and ham: Heat olive oil in a skillet over medium heat. Sauté the onion and bell peppers until softened. Add the ham and cook for another 2 minutes.
- Prepare egg mixture: In a large bowl, whisk together eggs, milk, salt, and pepper. Add hash browns, sautéed vegetables and ham, and 1 cup of cheese. Mix well.
- Bake: Pour the mixture into the baking dish, top with remaining cheese, and bake for 35–40 minutes until set and golden.
- Rest and serve: Let the casserole rest for 5 minutes before slicing and serving.
Notes
- This casserole can be prepared the night before and baked in the morning.
- Feel free to customize with additional vegetables or protein options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 220 mg
