Denver Omelette Casserole (Print Version)
# Ingredients:
→ Main Items
01 -
8 large eggs
02 -
1 medium green bell pepper, diced
03 -
2 (8-ounce) ham steaks, diced into 1/2-inch cubes
04 -
1 (16-ounce) bag of frozen hash browns, defrosted
05 -
1 medium yellow onion, diced
→ Cheese and Cream
06 -
3/4 cup sour cream
07 -
1 cup whole milk
08 -
2 ounces shredded sharp Cheddar
09 -
4 ounces shredded pepper Jack cheese
→ Flavors and Oils
10 -
Cooking spray
11 -
1/2 teaspoon ground black pepper
12 -
1 tablespoon vegetable oil
13 -
2 teaspoons hot sauce
14 -
2 teaspoons kosher salt
# Instructions:
01 -
Turn on the oven to 350°F. Spray a 9x13-inch pan lightly with cooking spray.
02 -
In a big nonstick pan, heat up the oil over medium-high. Cook the ham, onion, and bell pepper, stirring now and then, until the ham browns and the onion looks clear, around 10 minutes.
03 -
In a mixing bowl, combine hash browns, pepper Jack, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Evenly spread this mix in the pan you prepared earlier.
04 -
Pour the cooked ham, onion, and bell pepper mixture over the hash brown layer. Smooth it out evenly.
05 -
Beat the eggs in a bowl, then stir in the milk, sour cream, hot sauce, and leftover salt and pepper until it’s all blended. Pour over the ham mix. Sprinkle Cheddar cheese on top.
06 -
Cover the dish with foil and bake for 40 minutes. Remove the foil and keep baking for another 20 minutes, or until the center is no longer liquid. Rest for 10 minutes before cutting.
# Notes:
01 -
Make-ahead friendly up to 12 hours if refrigerated before baking.
02 -
Great when cooking for groups.
03 -
Store leftovers in the fridge and reheat later.