Go Back
Denver Omelet Hash Brown Bake
Melissa Hart

Denver Omelet Hash Brown Bake

Ham, peppers and onions make this taste like a Denver omelet, while a shredded-potato base turns it into a whole breakfast. Sautéing the vegetables first keeps the pepper pieces tender and the eggs dry. It reheats cleanly because the potato crust protects the custard from the pan.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 package frozen shredded hash browns 30 ounces, thawed and squeezed dry
  • 3 tablespoons melted butter
  • 1 teaspoon kosher salt divided
  • 1 tablespoon vegetable oil
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 12 ounces cooked ham diced
  • 2 cups shredded cheddar cheese
  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon black pepper

Method
 

  1. Heat the oven to 375°F. Toss the dry hash browns with melted butter and 1/2 teaspoon salt, press into a greased 9-by-13-inch dish and bake for 18 minutes.
  2. Heat the oil in a skillet and cook the peppers and onion for 6 to 8 minutes until tender and dry.
  3. Scatter the vegetables, ham and cheddar evenly over the potato base.
  4. Whisk the eggs, milk, remaining salt and pepper and pour into the dish.
  5. Bake for 32 to 37 minutes, until the middle reaches 160°F. Cool for 10 minutes before cutting.