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Top view of a Denver Omelette Hashbrown Casserole showing the vibrant red and green bell peppers and bubbly orange cheese.

Denver Omelette Hashbrown Casserole: The Ultimate Cheesy Breakfast Bake

This Denver Omelette Hashbrown Casserole features crispy golden hashbrowns, fluffy baked eggs, savory ham, and colorful bell peppers, all topped with a thick layer of melted, bubbly cheddar cheese. The perfect easy brunch for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Denver Casserole Ingredients
  • 24 oz Frozen Shredded Hashbrowns Thawed and patted dry (680g)
  • 10 large Eggs Whisked until fluffy
  • 1 cup Whole Milk (240ml)
  • 2 cups Diced Cooked Ham (300g)
  • 1 cup Green Bell Pepper Diced and softened (150g)
  • 1 cup Red Bell Pepper Diced and softened (150g)
  • 1 cup White Onion Diced and sautéed (150g)
  • 2.5 cups Sharp Cheddar Cheese Shredded, for bubbly orange top (280g)
  • 1/4 cup Green Onions Sliced fresh for garnish

Equipment

  • 1 9x13 White Ceramic Baking Dish
  • 1 Large Skillet For sautéing vegetables

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and grease a white ceramic baking dish.
  2. Spread shredded golden-brown hashbrowns into the dish, pressing slightly.
Cooking Filling
  1. Sauté onions and peppers in a skillet until softened and translucent.
  2. Whisk eggs and milk with salt and pepper until frothy.
Assembly & Baking
  1. Layer sautéed veggies and ham over hashbrowns; pour egg mixture over top.
  2. Cover with cheddar cheese and bake for 35-45 minutes until top is bubbly with toasted brown spots.

Notes

For extra crispiness, pre-bake the hashbrowns for 15 minutes before adding the eggs.
Ensure peppers are 'blistered' for maximum flavor.