📝 About This Recipe
This elevated take on the classic Western diner staple transforms the iconic ham, pepper, and onion trio into a fluffy, crowd-pleasing bake. By oven-roasting the vegetables first to concentrate their sweetness and using a touch of heavy cream for a velvety crumb, we achieve a texture that is light yet satisfyingly hearty. It’s the perfect fuss-free solution for a weekend brunch, offering all the savory, cheesy nostalgia of a Denver omelet without the stress of flipping individual pans.
🥗 Ingredients
The Vegetable Base
- 2 tablespoons Unsalted butter (melted)
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced into 1/4-inch pieces)
- 1/2 large Red bell pepper (for color, finely diced)
- 1 cup Cremini mushrooms (thinly sliced (optional for depth))
The Protein and Cheese
- 2 cups Smoked ham (thick-cut, diced into cubes)
- 1.5 cups Sharp Cheddar cheese (freshly shredded)
- 1 cup Monterey Jack cheese (freshly shredded for meltability)
The Custard Mixture
- 12 pieces Large eggs (at room temperature)
- 1/2 cup Heavy cream (or whole milk for a lighter version)
- 1/4 cup Sour cream (adds a subtle tang and creaminess)
- 1/2 teaspoon Dry mustard powder (enhances the cheese flavor)
- 1/2 teaspoon Garlic powder
- 1 teaspoon Kosher salt (adjust based on the saltiness of the ham)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh chives (finely chopped)
- 1 pinch Smoked paprika (for a dusting of color)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch ceramic or glass baking dish with butter or non-stick cooking spray.
-
2
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the diced onions, green peppers, red peppers, and mushrooms.
-
3
Sauté the vegetables for 6-8 minutes until the onions are translucent and the peppers have softened slightly. This step is crucial to prevent a watery casserole.
-
4
Stir the diced ham into the skillet and cook for another 2-3 minutes to lightly brown the edges of the meat and release its smoky aroma.
-
5
Spread the sautéed vegetable and ham mixture evenly across the bottom of the prepared baking dish.
-
6
In a large mixing bowl, crack the 12 eggs. Use a whisk to beat them vigorously until the yolks and whites are fully incorporated and slightly frothy.
-
7
Whisk in the heavy cream, sour cream, dry mustard, garlic powder, salt, and black pepper until the custard is smooth.
-
8
Stir in 1.5 cups of the shredded cheese (reserving 1 cup for the top) into the egg mixture.
-
9
Carefully pour the egg and cheese mixture over the vegetables and ham in the baking dish. Use a fork to gently nudge the ingredients so they are evenly distributed.
-
10
Sprinkle the remaining 1 cup of cheese over the top and add a light dusting of smoked paprika for color.
-
11
Place the dish on the center rack of the oven and bake for 30-35 minutes. The casserole is done when the center is set (it shouldn't jiggle) and the edges are golden brown and slightly puffed.
-
12
Remove from the oven and let it rest for 5-10 minutes. This allows the eggs to firm up, making it much easier to slice clean squares.
-
13
Garnish with fresh chives and serve warm.
💡 Chef's Tips
Always sauté your vegetables before adding them to the eggs; raw vegetables release moisture during baking which can lead to a soggy casserole. Use block cheese and grate it yourself; pre-shredded cheeses are coated in potato starch which prevents them from melting smoothly into the custard. For an even fluffier texture, you can add 1/2 teaspoon of baking powder to the egg mixture. If the top is browning too quickly before the center is set, loosely tent the dish with aluminum foil for the last 10 minutes of baking. To check for doneness without a thermometer, insert a knife into the center; if it comes out clean, the eggs are fully cooked.
🍽️ Serving Suggestions
Serve with a side of crispy hash browns or home fries seasoned with sea salt and rosemary. Pair with thick slices of toasted sourdough or buttery toasted English muffins. A bright, simple arugula salad with a lemon vinaigrette helps cut through the richness of the eggs and cheese. For a drink pairing, serve with fresh-squeezed orange juice or a spicy Bloody Mary garnished with celery and olives. Offer hot sauce or a dollop of salsa on the side for those who enjoy a bit of heat.