FOR THE DAY AFTER: Denver Omelette Hashbrown Casserole... | Simply Recipes

This Denver omelet hashbrown casserole is perfect for anyone who doesn’t want to labor at a home omelet station when guests are around. All the standard ingredients go into a baking dish bulked up with handy frozen hash browns.

OTHER OPTIONS: All the Egg-y Casseroles

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

The sight of a Denver omelet freshly slid from a hot skillet to a big plate is a glorious thing indeed. Those cubes of ham, shreds of cheese, and bits of bell pepper are a calling card for satisfaction. You know you have a fine meal in store, preferably with toast, hashbrowns, and a big cup of coffee at the ready.

You can assemble it ahead of time or throw it together right before serving. It’s a great way to use up some leftover ham, so bust it out for a special breakfast the day after a big holiday meal–or make it on a weeknight since it’s easy and so, so satisfying.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling 

Denver Omelette Hashbrown Casserole

PREP TIME10 mins

COOK TIME75 mins

REST TIME10 mins

TOTAL TIME95 mins

SERVINGS6 to 8 servings

YIELD1 (9x13-inch) casserole

Ingredients

• Cooking spray

• 1 tablespoon vegetable oil

• 2 (8-ounce) ham steaks, cut into 1/2-inch pieces (about 3 cups)

• 1 medium yellow onion, chopped (about 1 cup) 

• 1 medium green bell pepper, chopped (about 1 1/4 cups)

• 1 (16-ounce) package frozen shredded hash browns, thawed 

• 4 ounces sharp pepper Jack cheese, shredded (about 1 cup) 

• 2 teaspoons kosher salt, divided 

• 1/2 teaspoon black pepper, divided

• 8 large eggs

• 1 cup whole milk

• 3/4 cup sour cream

• 2 teaspoons hot sauce (such as Tabasco)

• 2 ounces sharp Cheddar cheese, shredded (about 1/2 cup)