I planned on getting all fancy and making Denver Omelets for the guys. About omelets…I burn them. Like every time. Burned omelets are not a quality way to feed your family in my book. So rather than another failed attempt to pretend I am a world-renowned chef, or even a Denny’s line cook who can make a perfect omelet on demand, I turned my omelet ingredients into a breakfast casserole.
denver omelet bake::
hashbrown patties (or any other frozen hashbrowns you like)
1 small onion, diced
1 green pepper, diced
1/2 lb cubed cooked ham
1 cup shredded cheddar
salt & pepper
Preheat oven to 350* and lightly spray casserole pan with vegetable oil
Start with the hashbrowns in the bottom of the pan, and layer the pepper, onion, and ham. In a bowl, lightly beat the eggs adding a dash of each salt, pepper, and paprika to your liking. Pour the eggs over and add the cheese. Bake for approximately 50 to 60 minutes checking doneness in the center with knife. If using a shallow baking dish, cooking time may be much shorter.
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