Denver Egg Casserole


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This easy Egg Casserole recipe is the perfect breakfast recipe! Tender onions, green peppers, ham, and cheddar cheese are folded into eggs to create a low carb breakfast you didn’t know you needed in your life!

While I love a Overnight Sausage Breakfast Casserole, a simple and quick egg casserole is the perfect last minute breakfast option. The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a go to for me!

While I do love to make a traditional Denver Omelet for myself, this easy egg casserole recipe is great to serve a family. 

A slice of Denver Egg Casserole on a plate with berries

How to Make Egg Casserole

I make this low carb egg casserole without hashbrowns and without bread which makes keto friendly as well! An egg casserole such as this one is so easy to make and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.

I use the traditional Denver omelet ingredients in this recipe but you and use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover Grilled Zucchini, ham, roasted veggies… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham and add cooked mushrooms instead.

Denver omelet ingredients prepared to go into an easy egg casserole

I pre-cook the onions for a few minutes.  If you have any vegetables that contain a lot of water such as mushrooms or zucchini, it’s a good idea to cook them so your egg casserole sets up properly.

How to Make a Fluffy Egg Casserole

To make sure your egg casserole is fluffy, you’ll beat the eggs with cream until they’re nice and smooth.  The addition of cream really makes this casserole fluffy.

How Long to Bake Egg Casserole

You want to cook an egg casserole just long enough so it’s set, this keeps the inside fluffy. I bake this egg casserole for about 30-35 minutes.  To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.

raw eggs and veggies ready to be made into an egg casserole

Can You Freeze Egg Casserole?

Yes!! If I make this on the weekend for my husband and myself, we enjoy a couple of slices on Sunday morning.  Just like my favorite Make Ahead Egg Muffins, we reheat leftovers on weekday mornings for the perfect make ahead breakfast.

This should last about 3-4 days in the fridge. If you’re going to keep it longer than that, you’ll want to freeze it.  It will reheat perfectly in the microwave. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!

A browned and fluffy egg casserole in a dish

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5 from 5 votes
Review Recipe

Denver Egg Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Holly Nilsson
Course Breakfast
Cuisine American
Tender onions, green peppers, ham, and cheddar cheese are folded into a fluffy eggs, making for the low carb breakfast you didn’t know you needed.

Ingredients

  • 9 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup white onion finely diced
  • 1 tablespoon butter
  • 1 cup cheddar cheese shredded
  • 1 1/3 cups ham diced
  • 1/2 cup green pepper or red
  • salt & black pepper to taste

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Instructions

  1. Preheat oven to 400°F.
  2. Cook onion in butter over medium heat until softened. Cool.
  3. Whisk eggs and cream. Stir in remaining ingredients.
  4. Pour into a greased 9x9 casserole dish.
  5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Information
Calories: 337, Fat: 26g, Saturated Fat: 13g, Cholesterol: 316mg, Sodium: 604mg, Potassium: 248mg, Carbohydrates: 2g, Sugar: 1g, Protein: 20g, Vitamin A: 18.8%, Vitamin C: 12.9%, Calcium: 19%, Iron: 8.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword denver omelet, egg bake, egg casserole

REPIN this Easy Breakfast Casserole

Denver Egg Casserole in a white baking dish

This Denver egg casserole is easy to make with ham, peppers and onions baked in a fluffy egg mixture! #spendwithpennies #breakfastcasserole #denveromelet #bakedeggs #eggrecipe #breakfastrecipe

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I am going to try this recipe using skim milk instead of cream, I hope it works ok. Has anyone else tried that?

    1. I have only made this recipe as listed. If you try it with skim milk let us know how it turns out DeeDee!

  2. Yes It is easy to make! I baked it at 350 degrees. I served the casserole with the cooked mushrooms and stewed tomatoes with a dash or two worcestershire on the side! Yummy .Yes cleaning our the fridge.

  3. My family loved this casserole! It’s easy and quick to throw together, just the kind of recipe I need! :) It’s easy to customize, too. I threw in some bacon bits for the bacon lovers in my family and it was a huge hit! Thank you for sharing this recipe!

  4. Do you think it’d work to throw all the ingredients in a gallon ziploc bag to freeze and bake later? I’m pregnant and trying to build up a supply of freezer meals for right after my son is born.

    1. Congratulations! While I’ve never tried freezing it Laura, I think it would probably work. I’d suggest that you defrost it and bring it to room temperature before baking. Let us know if you try freezing it Laura!

  5. Hello Holly, thank you. Once again, another 10 star recipe! I made this yesterday for dinner, very well liked by myself and the Thai family. I subbed Shimeji mushrooms for the bell pepper, the rest was the same, outstanding dish, on my Go To List now :)

    1. I’ve only made the recipe as written so can’t say for sure. You may want to put it in two dishes to maintain a similar baking time.