Easy Sheet Pan Baked Denver Omelet | This incredible omelet (also known as a Western Omelet) is big enough to feed a crowd for brunch or have as a weeks worth of breakfasts. Perfect for a ready to go breakfast! Whether it’s winter break or summer break it’s hard to get back in the routine of making breakfast in a hurry. WooHoo! You just found the solution to your dilemma! Make this Easy Sheet Pan Baked Denver Omelet on Sunday, portion it out for the week and simply heat and serve. BOOM! Breakfast is delicious and easy!
If you are searching for something more along the lines of making breakfast for a crowd this recipe works for that too! And better yet…you can create more then one omelet with this recipe. Let’s call it an OMELET BAR (minus the guy behind a skillet)! All you have to do is change out the vegetables and meat. Keep the eggs, milk, salt and pepper the same. The choices are endless.
Another go to is overnight oatmeal. It’s always great to have something that can be made in advance. Here are a few of my favorites. OVERNIGHT CARROT CAKE OATMEAL, OVERNIGHT PEACH COBBLER OATMEAL and OVERNIGHT PINEAPPLE UPSIDE DOWN CAKE OATMEAL.
Don’t see what you like or want to shop around yourself? Don’t worry I’m sure you will be able to find what you’re looking for in my Brunch category with over 270 brunch recipes! Click here to find all the recipes—->>>>BRUNCH RECIPES
- 1 1/2 cups white onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 2 cups ham steak, cut into small cubes
- 2 dozen jumbo or extra large eggs
- 1 1/2 cups whole milk
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
Preheat oven to 375°. Spray a 15¾ x 11¾ -inch baking pan (inside measurements) with non stick cooking spray. Sprinkle on the bottom of the pan the onion, red and green bell peppers and ham. In a large bowl whisk together the eggs, milk, salt and pepper. Pour over ham mixture. Bake 35 minutes or until a knife inserted into the center comes out clean.
OPTIONAL TOPPINGS: Salsa, cheese, scallions or fresh tomatoes.
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