Denver Omelet Bake

In high school, I went through a solid 2-month period in which every weekend I would go to IHOP and order a Denver omelet loaded with sour cream and a stack of pancakes.  Since I am no longer in high school and I have to actually pay for those meals, I now see the error of my ways. Eating out can be expensive and when the omelet craving call, you absolutely must answer. There was only one problem, I couldn’t flip an omelet to save my life. Like seriously, all my omelets end up being egg scrambles. Just epic fail. So instead of doing what most people would do, learn how to flip an omelet, I found a shortcut. I gathered all my ingredients, cranked up the oven, greased up a pan, popped it in the oven, and relaxed. The finished product was a fluffy and flavorful omelet with no mess and half the stress! Baked omelets are the perfect dish to make when cooking for a large party or if you just want tasty omelets minus the stovetop hovering. It’s literally an anytime, fail-proof, budget-friendly meal!

The key to any good omelet is all about the ingredients. You can be as fancy or as simple as you like. After cracking my eggs, I literally threw in just about every veggie I had on hand into the mixing bowl. Some people also add mushrooms or other types of diced breakfast meats. Get as creative as you’d like. Remember to cook your choice of breakfast meat fully before adding to the egg mixture.

Once all ingredients are assembled, mix and pour into a lightly greased casserole dish. Pop in the oven at 400 for 25 minutes or until the top is golden brown.  Once the dish is removed from the oven, feel free to top with additional shredded cheese for a nice melty finish. Once cooled, I tend to add a dollop of sour cream and drizzle with syrup, don’t judge me.

Serve with a stack of pancakes, breakfast potatoes, or toast for an ultimate breakfast experience. Trust me, this easy and budget-friendly dish will soon become one of your favorite brunch-time meals.