Baked Denver Omelet- ham, cheddar cheese, onion, and bell pepper combine to make a delicious low carb breakfast. Just 25 minutes in the oven and you have a baked omelet that’s easy to reheat all week.
It’s a hearty, healthy, and delicious way to start the day. Eggs are my go-to low carb breakfast, but I can easily grow tired of them. Cooking them different ways helps keep them interesting. This Baked Denver Omelet really packs the flavor.
It takes a little time to prepare, but it makes 6 servings and can be refrigerated for at least 3 to 4 days before it starts to taste tired.
I love to up the flavor even more and serve it with some hot sauce. Chipotle TABASCO is my favorite hot sauce to serve with eggs. It’s not as spicy as regular TABASCO sauce and has a really awesome smokey flavor.
You can chop the veggies and ham as small or as big as you like. It’s totally personal preference.
You can also turn this recipe into Denver Omelet Muffin Cups. Just divide it into 6 muffin cups and bake until cooked through. Then you have individual portioned breakfasts ready to go for the week.
Loaded with so much ham and lots of veggies for goodness in every bite!
This protein packed baked omelet is the perfect way to start your day!
More Low Carb Breakfasts:
- Low Carb Sausage Breakfast Casserole
- Air Fryer Low Carb Bacon, Egg, and Cheese Roll-ups
- Spicy Sausage and Caramelized Onion Breakfast Casserole
Baked Denver Omelet
Baked Denver Omelet- ham, cheddar cheese, onion, and bell pepper combine to make a delicious low carb breakfast. Just 25 minutes in the oven and you have a baked omelet that's easy to reheat all week.
- 2 teaspoon olive oil, coconut oil, or butter
- 1 1/2 cups diced peppers I use a combo of green, red, and yellow
- 3/4 cup diced onion
- 1 1/2 cups diced ham
- 1/2 cup shredded cheddar cheese
- 8 large eggs
- 1/3 cup heavy cream
- salt and pepper
- hot sauce (optional)
- 1 green onion, sliced (optional)
Preheat oven to 400 degrees.
Heat a nonstick pan over medium heat. Add oil. When hot, add bell pepper and onion. Cook until crisp tender.
Add ham and remove from heat. Transfer mixture to a lightly greased 7x11-inch pan.
Sprinkle cheese on top.
In a medium bowl, whisk together eggs and heavy cream. Season to taste with salt and pepper. Pour over ham mixture.
Bake for 25 to 28 minutes, or until set in the middle. Cut into squares and serve with hot sauce and sliced green onion if desired.