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A close-up angled shot of a Denver Omelette Hashbrown Casserole showing the thick bubbly cheddar cheese layer and crispy toasted edges.

Denver Omelette Hashbrown Casserole: The Ultimate Cheesy Brunch Bake

A stunning Denver Omelette Hashbrown Casserole featuring crispy golden potatoes, sautéed bell peppers, savory ham, and a thick, bubbly layer of melted sharp cheddar. Perfect for crowd-pleasing brunches and easy meal prep.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 30 oz Frozen Shredded Hashbrowns 850g, thawed and patted dry
  • 2 tbsp Unsalted Butter 30g, melted
  • 10 Large Eggs Whisked
  • 1 cup Whole Milk 240ml
  • 1.5 cups Diced Cooked Ham 225g
  • 1 cup Green Bell Pepper 150g, diced
  • 1 cup Red Bell Pepper 150g, diced
  • 2.5 cups Sharp Cheddar Cheese 280g, freshly shredded
  • 0.5 cup Green Onions 50g, sliced
  • 1 tsp Cracked Black Pepper Plus more for garnish

Equipment

  • 1 9x13-inch Ceramic Baking Dish White ceramic preferred for visual appeal.
  • 1 Cast Iron Skillet For sautéing peppers and ham.
  • 1 Large Stainless Steel Whisk

Method
 

Prepare the Crust
  1. Press shredded hashbrowns into a buttered 9x13 dish and bake at 400°F (200°C) for 20 minutes until edges start to brown.
Sauté and Mix
  1. Sauté diced peppers and ham in a skillet until peppers are tender and ham is lightly seared.
  2. Whisk eggs, milk, salt, and pepper until frothy. Stir in half the cheese.
Final Bake
  1. Layer the ham and pepper mixture over the hashbrowns, pour the eggs over, and top with remaining cheese.
  2. Bake at 375°F (190°C) for 30-35 minutes until the cheese is bubbly with toasted edges.

Notes

Squeeze all moisture from hashbrowns for a crispier base.
Use freshly grated sharp cheddar for the best melt and 'bubbly' texture.